Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermo’s Ravazzate: Soft Brioche Buns Filled with Meat Ragù and Peas
Master the art of making Palermo’s beloved ravazzate – pillowy brioche buns stuffed with rich meat ragù and peas, a true gem of Sicilian street food!
📖 What is it
Master the art of making Palermo’s beloved ravazzate – pillowy brioche buns stuffed with rich meat ragù and peas, a true gem of Sicilian street food!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 500g finely milled durum wheat semolina
- ✓ 700ml water
- ✓ 100g lard
- ✓ 50g caster sugar
- ✓ 30g salt
- ✓ Half a sachet of dried yeast
- ✓ Sicilian-style minced meat ragù with peas (see dedicated recipe)
- ✓ 2 eggs
- ✓ Sesame seeds, to sprinkle
📊 Nutritional Information
Step into the vibrant heart of Palermo with these golden, fluffy buns brimming with a hearty meat ragù and sweet peas. Each bite carries you through the bustling streets of the city, where bold aromas and authentic flavours tell the story of Sicily’s cherished street food tradition.
👨🍳 Preparation
- 1
Tip the flours into a large bowl and sprinkle over the yeast. Gradually add the water, then stir in the sugar, lard and salt. Knead until you have a soft, smooth dough.
- 2
Cover the dough and leave it to prove in a warm spot for about 2 hours, until it has doubled in size.
- 3
Meanwhile, prepare the ragù with minced meat and peas, then allow it to cool completely.
- 4
Divide the dough into 70g portions, shape each into a ball and let them rest for another hour.
- 5
Roll out each ball, spoon in a generous tablespoon of ragù, then fold and seal to form a round bun. Brush with beaten egg and sprinkle with sesame seeds.
- 6
Place the ravazzate on a baking tray lined with parchment and bake at 180°C for around 25 minutes, until beautifully golden.
- 7
Remove from the oven, let them cool slightly, and serve your *Palermo ravazzate* warm, with their luscious, fragrant filling.
💡 Tips and Variations
- •
For an extra indulgent filling, try adding small cubes of caciocavallo or melting mozzarella.
- •
If you prefer a gentler crust, brush the buns with milk instead of egg.
- •
Use a bun mould to achieve a more uniform and tidy shape for your ravazzate.
- •
The key to their soft texture lies in the gluten-rich brioche dough, which gives structure and tenderness.
- •
For a lighter option, swap the ragù for sautéed vegetables like aubergines and courgettes.
- •
Boost the umami by stirring a pinch of tomato purée into the ragù.
- •
For a vegan twist, make a yeast dough without eggs and fill with a mix of legumes and vegetables.
- •
The secret to this dish is the slow-cooked ragù and perfectly risen dough.
📦 Storage
- • Store the ravazzate in an airtight container and enjoy within two days to keep them fresh.
- • To refresh, warm them in the oven at 160°C for a few minutes to bring back their original crispness.
- • They freeze well once baked: thaw at room temperature, then reheat in the oven for a few minutes.
🍷 Pairing
Pair these ravazzate with a Sicilian red like Nero d’Avola from Vittoria, whose robust structure and fruity notes complement the ragù beautifully. Alternatively, a light Frappato or a Sciacca Cabernet Sauvignon work wonderfully. If you fancy venturing beyond Sicily, a Tuscan Chianti Classico or a Venetian Merlot will add an elegant finish.
Making ravazzate is like inviting a slice of Palermo’s soul into your kitchen – a delicious way to share special moments and authentic flavours. Give this recipe a go, and don’t forget to spread the Sicilian love by sharing it with your nearest and dearest. It’s a treat that’s sure to bring smiles all round!
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