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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Mpanatigghi from Modica arranged on a rustic tray with icing sugar and chocolate

‘Mpanatigghi: Modica’s Spiced Chocolate & Beef Pastries

A beautifully curious Sicilian biscuit: tender pastry filled with chocolate, almonds and delicately spiced beef - a Baroque treasure from Modica.

Author: Pina Romano • Published on: June 9, 2020
Categories: Desserts Biscuits & Bakes
Tags: baker’s ammonia cocoa butter cinnamon veal cloves chocolate dark chocolate almonds extra-virgin olive oil Ragusa salt lard eggs Marsala wine sugar flour plain flour
⏱️
Prep Time
1 hour
🔥
Cook Time
45 minutes
👥
Serve
Makes about 6
📊
Difficulty
Medium
💰 Moderate
🗓️ All year
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 200 g lard
  • ✓ 1 whole egg
  • ✓ 1 egg yolk
  • ✓ 5 g baker’s ammonia
  • ✓ 100 ml Marsala wine
  • ✓ 200 g caster sugar
  • ✓ 400 g minced veal
  • ✓ 150 g toasted almonds, finely chopped
  • ✓ 100 g dark chocolate, grated
  • ✓ 1 whole clove
  • ✓ Cocoa butter, as needed
  • ✓ Extra-virgin olive oil, as needed
  • ✓ Ground cinnamon, to taste
  • ✓ A pinch of salt

📊 Nutritional Information

Calories
480 kcal
Carbohydrates
52 g
Fat
23 g
Protein
10 g

Few Sicilian sweets are as intriguing - or as steeped in local folklore - as Modica’s ‘mpanatigghi. These little half-moon pastries hide a filling that might sound improbable at first: minced veal, almonds and dark chocolate gently warmed with spices and a whisper of Marsala. Born during the Spanish rule of the 16th century, they’re a glorious blend of sweet and savoury, Baroque indulgence and everyday ingredients. Whether served at Christmas or enjoyed alongside a small glass of aged Marsala, they’re the sort of treat that transports you straight to the narrow, sun-washed streets of Modica.

👨‍🍳 Preparation

  1. 1

    Prepare the pastry by mixing the flour, lard, eggs, 100 g of the sugar, Marsala, baker’s ammonia and a pinch of salt. Knead until smooth, then wrap and chill for 1 hour.

  2. 2

    Brown the minced veal in a little olive oil, then allow to cool completely.

  3. 3

    Combine the cooled meat with the chopped almonds, cocoa butter, remaining sugar, the crushed clove, a little salt, cinnamon and the grated chocolate. Warm gently until the mixture thickens and becomes cohesive.

  4. 4

    Roll out the pastry to 5 mm thick and cut into ovals roughly 10 cm long. Spoon a little filling in the centre of each, fold into a half-moon and seal the edges well with a touch of water.

  5. 5

    Snip a small vent in the top of each pastry with kitchen scissors.

  6. 6

    Arrange on a baking tray and bake in a preheated static oven at 200°C for 20 minutes, or until lightly golden.

💡 Tips and Variations

For a brighter aroma, add a little grated orange zest to the filling. If you prefer a deeper nutty flavour, swap some of the almonds for toasted walnuts or hazelnuts.

📦 Storage

  • • Store in an airtight container, away from humidity, for up to 10 days.
  • • You can also freeze them - either baked or unbaked - and cook or reheat as needed.

🍷 Pairing

These pastries are superb with a glass of Marsala Vergine Stravecchio or an aged Ambra Secco, whose warm, spiced sweetness pairs beautifully with the chocolate and aromatic filling.

Modica’s ‘mpanatigghi are a testament to Sicily’s gift for transforming humble ingredients into something extraordinary. Rich, fragrant and wonderfully distinctive, they’re a biscuit that lingers in the memory long after the last bite.

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