Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Mpignulata di Grotte: A True Taste of San Martino’s Sicilian Heritage
Discover the ‘mpignulata di Grotte, a hearty Sicilian speciality brimming with pork, onions and olives — a beloved treat for the San Martino celebrations.
📖 What is it
Discover the ‘mpignulata di Grotte, a hearty Sicilian speciality brimming with pork, onions and olives — a beloved treat for the San Martino celebrations.
🛒 Ingredients
▸ For the dough
- ✓ 1 kg semolina flour
- ✓ 1 cube fresh yeast
- ✓ 1 glass extra virgin olive oil
- ✓ Salt, to taste
▸ For the filling
- ✓ 1.5 kg minced pork
- ✓ 2 kg thinly sliced onions
- ✓ 500 g pitted black olives
- ✓ Extra virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Step into the rich aromas and flavours of Sicily with the ‘mpignulata di Grotte, a rustic pastry that tells tales of tradition and festivity. This golden spiral, crisp on the outside and tender within, hides a savoury heart of minced pork, sweet onions and black olives, evoking warm evenings in Agrigento and the convivial spirit so typical of our southern shores.
👨🍳 Preparation
- 1
Dissolve the fresh yeast in 200 ml of lukewarm water.
- 2
Make a well in the semolina flour, add the dissolved yeast, olive oil and salt, then knead for about 20 minutes until you have a smooth, elastic dough.
- 3
Divide the dough into 100 g portions and leave them to prove for an hour, covered with a clean cloth.
- 4
Meanwhile, prepare the filling: gently sweat the onions in extra virgin olive oil over a low heat until soft and translucent.
- 5
Add the minced pork and black olives, season with salt and pepper, and cook briefly to marry the flavours.
- 6
Roll out each dough portion very thinly, brush lightly with olive oil, and spread the filling down the centre.
- 7
Roll the dough over the filling and coil it into a spiral, forming the signature ‘mpignulata shape.
- 8
Let the spirals rest for 10 minutes, then bake in a preheated oven at 180°C for about 40 minutes until beautifully golden.
- 9
Remove from the oven and allow to cool slightly before serving.
💡 Tips and Variations
- •
For a richer flavour, stir in some grated Sicilian pecorino or swap part of the pork for fresh sausage to deepen the taste.
- •
If you prefer a lighter option, bake in a fan oven rather than frying to cut down on fat without losing flavour.
- •
Use a non-stick baking tray or line with baking parchment to prevent sticking and keep the ‘mpignulata’s shape and crunch intact.
- •
The pork is the star ingredient here, lending character and substance to the dish.
- •
For a vegetarian twist, replace the meat with a well-spiced mix of mushrooms and pulses, preserving the filling’s richness.
- •
Quick guide: 1) Make an elastic dough with semolina and water; 2) Slowly brown the pork with onions and olives; 3) Roll the filling into the dough forming a spiral; 4) Bake until perfectly golden.
- •
To boost umami, add a pinch of tomato paste or a dash of anchovy sauce to the filling, balancing the flavours beautifully.
- •
For a vegan version, swap the meat for a lentil and vegetable ragù, using extra virgin olive oil instead of animal fat.
- •
The secret lies in the slow cooking of the filling, allowing the flavours to meld and deepen.
📦 Storage
- • Store the ‘mpignulata in the fridge, well wrapped in cling film, and enjoy within two days to keep it fresh and flavoursome.
- • Reheat gently in a preheated oven at 150°C for about 10 minutes to restore its original crispness before serving.
- • You can freeze the uncooked spirals individually wrapped, then bake them straight from frozen in a hot oven whenever you fancy.
🍷 Pairing
Pair the ‘mpignulata di Grotte with a Sicilian red like Nero d’Avola from Menfi, whose fruity and spicy notes complement the richness of the pork. Alternatively, a light Frappato or a Cerasuolo di Vittoria, with their fresh and soft profiles, balance the dish beautifully. For something from further afield, a Tuscan Chianti Classico offers an intriguing match thanks to its structure and acidity.
Making ‘mpignulata di Grotte at home is like bringing a slice of Sicily’s heart to your table — a dish that celebrates tradition and the joy of sharing good food. I warmly encourage you to give this recipe a go, gather your loved ones, and let the comforting flavours of our sun-kissed land brighten every bite.
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