Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Nfriulata di Ciminna: The Immaculate Conception’s Rustic Sicilian Focaccia
Discover a cherished Sicilian tradition with the ‘nfriulata di Ciminna — a hearty focaccia filled with tender pork and sweet onions, celebrating the feast of the Immaculate Conception.
📖 What is it
Discover a cherished Sicilian tradition with the ‘nfriulata di Ciminna — a hearty focaccia filled with tender pork and sweet onions, celebrating the feast of the Immaculate Conception.
🛒 Ingredients
▸ For the dough
- ✓ 500g semolina flour
- ✓ 700ml water
- ✓ 25g fresh yeast
- ✓ A pinch of sugar
- ✓ 1 teaspoon salt
- ✓ 50g lard
- ✓ Extra virgin olive oil, as needed
▸ For the filling
- ✓ 300g minced pork
- ✓ 300g chopped tomatoes
- ✓ 2 onions, thinly sliced
- ✓ Salt and freshly ground black pepper
- ✓ Extra virgin olive oil
📊 Nutritional Information
Step into the heart of Sicily with the ‘nfriulata di Ciminna, a rustic, fragrant focaccia steeped in festive tradition. Made every year on 8th December to honour the Immaculate Conception, this Palermo speciality combines the gentle sweetness of onions, rich minced pork, and the deep flavour of ripe tomatoes, creating a comforting dish that warms both the heart and the table.
👨🍳 Preparation
- 1
Dissolve the yeast in 200ml of lukewarm water with a pinch of sugar.
- 2
In a large bowl, sift the flour and mix with the lard and salt until the mixture resembles fine breadcrumbs.
- 3
Add the yeast mixture and gradually incorporate the remaining water, kneading until you have a smooth, elastic dough.
- 4
Work the dough for about 20 minutes, then shape it into a ball, score a cross on top, and cover it. Leave to rise in a warm spot for around 2 hours.
- 5
Once risen, roll out the dough on a floured surface and divide it into six equal portions.
- 6
Top each portion with the minced pork, sliced onions, and chopped tomatoes, seasoning with salt and pepper to taste.
- 7
Fold the dough over the filling, sealing the edges well, then brush the tops with extra virgin olive oil.
- 8
Let them rest for 10 minutes before placing the ‘nfriulate on a baking tray lined with parchment paper.
- 9
Bake in a preheated static oven at 220°C for about 20 minutes, until golden and crisp.
- 10
Serve warm or at room temperature, ideally with a glass of good Sicilian red wine.
💡 Tips and Variations
- •
For a richer filling, try adding crumbled sausage for an extra punch of flavour.
- •
Incorporate cubes of primo sale cheese for a creamier, indulgent twist.
- •
For a vegetarian option, swap the meat for sautéed mushrooms and a sprinkle of fresh oregano.
- •
Using a terracotta baking dish can help achieve an even, crispy bake.
- •
To deepen the savoury notes, stir in a teaspoon of anchovy paste — it enhances flavour without overpowering.
- •
For a gluten-free version, opt for a suitable flour blend and ensure all ingredients are certified gluten-free.
- •
The secret to this recipe lies in slow baking and choosing simple, quality ingredients that meld into a harmonious flavour embrace.
📦 Storage
- • Keep the ‘nfriulata at room temperature, covered with a clean cloth, for no more than a day to preserve its freshness.
- • Reheat in the oven at 180°C for about 5 minutes to restore its crispness before serving again.
- • For longer storage, freeze the cooked ‘nfriulata; thaw at room temperature and warm through in the oven.
- • Avoid refrigerating as the moisture can dry out the dough and diminish its appeal.
🍷 Pairing
Pair the ‘nfriulata di Ciminna with a Sicilian red like Nero d’Avola, whose robust structure and soft tannins complement the rich meat and sweet onions beautifully. Alternatively, a light, fruity Frappato offers a refreshing balance to the dish’s richness. If you fancy something beyond Sicily, a Tuscan Chianti Classico also makes a splendid match for this rustic focaccia.
Making the ‘nfriulata di Ciminna is like bringing a slice of Sicily’s rich heritage right into your kitchen. It’s a wonderful way to celebrate tradition and share a delicious, heartwarming meal with your loved ones. Do give this recipe a go — I promise it’s worth every bite — and don’t forget to spread the joy by sharing it with friends and family. After all, good food is best enjoyed together!
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