Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermitan Crostini: A Crispy Sicilian Delight
Discover the irresistible Palermitan crostini, a beloved Sicilian snack that's simple to make and utterly delicious.
📖 What is it
Discover the irresistible Palermitan crostini, a beloved Sicilian snack that's simple to make and utterly delicious.
🛒 Ingredients
- ✓ 8 slices of white sandwich bread
- ✓ béchamel sauce
- ✓ 100g cooked ham, sliced medium thickness
- ✓ 200ml milk
- ✓ 4 eggs
- ✓ breadcrumbs
- ✓ 100g plain flour
- ✓ sunflower oil
📊 Nutritional Information
Palermitan crostini are a little treasure from Sicily’s rich culinary heritage, perfect for conjuring the vibrant aromas and colours of Palermo’s bustling streets. Soft slices of white bread cradle a creamy filling of béchamel sauce and cooked ham, all wrapped in a golden, crunchy breadcrumb coating. This fried treat is ideal for sharing, offering a delightful balance of softness and crispness that transports you straight to the heart of Sicily.
👨🍳 Preparation
- 1
Cut the cooked ham into thin strips.
- 2
Soak two slices of bread in the milk. Place one slice on a flat plate and spread with béchamel sauce and the ham strips, leaving about a 2cm border all around.
- 3
Brush the edges with beaten egg and top with another slice of bread.
- 4
Repeat the process with the remaining bread slices.
- 5
Dip the crostini into the beaten egg, then coat in breadcrumbs, repeating the breadcrumbing twice for a crispier finish.
- 6
Heat the sunflower oil in a deep pan and fry the crostini until they turn a lovely golden brown.
- 7
Drain on kitchen paper to remove excess oil and serve warm.
💡 Tips and Variations
- •
For a richer flavour, add a slice of fresh tuma cheese between the ham and béchamel to elevate the filling.
- •
If you prefer a lighter option, bake the crostini in a preheated oven at 180°C until evenly golden, skipping the frying step.
- •
Try seasoning your breadcrumbs with Sicilian herbs like oregano or wild fennel to add an aromatic twist to the coating.
- •
For a vegetarian alternative, swap the ham for grilled aubergine or courgette slices, keeping the béchamel for that creamy texture.
- •
The secret to an irresistible filling is homemade béchamel, made with quality butter and fresh milk for a silky, delicate taste.
📦 Storage
- • Store any leftover crostini in an airtight container in the fridge for up to two days to keep them fresh and flavoursome.
- • To restore their crispness, warm them in the oven at 180°C for about 10 minutes—avoid the microwave as it tends to make them soggy.
- • Avoid freezing crostini, as the breadcrumb coating and creamy filling may lose their lovely texture and flavour.
🍷 Pairing
Pair these Palermitan crostini with a Sicilian white wine like Grillo, whose fresh, fruity notes beautifully complement the creamy richness of the dish. Alternatively, a young Catarratto or an Etna Carricante can enhance the flavours with their mineral edge. If you fancy something from further afield, a Ligurian Vermentino or a Friulian Sauvignon Blanc make excellent, balanced matches.
Now that you’ve uncovered the secrets of Palermitan crostini, it’s time to roll up your sleeves and bring a slice of authentic Sicily to your table. This recipe promises to delight your guests with a taste of Mediterranean warmth and tradition. Don’t forget to share this little gem with your friends and family—after all, good food is best enjoyed together!
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