Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Paniccia Ennese (Frascatula di Sperlinga or Piciocia): A Rustic Delight from Sicily’s Heartland
Unearth the authentic recipe for Paniccia Ennese, also known as Frascatula di Sperlinga or Piciocia – a hearty, rustic dish made with seasonal greens, semolina flour, and pancetta, deeply rooted in the peasant traditions of Sicily’s inland regions.
📖 What is it
Unearth the authentic recipe for Paniccia Ennese, also known as Frascatula di Sperlinga or Piciocia – a hearty, rustic dish made with seasonal greens, semolina flour, and pancetta, deeply rooted in the peasant traditions of Sicily’s inland regions.
🛒 Ingredients
- ✓ 1 broccoli
- ✓ 300 g semolina flour
- ✓ 1 litre water
- ✓ 150 g pancetta, diced
- ✓ 1 clove garlic
- ✓ 250 g sinapa (wild mustard greens)
- ✓ 250 g cavolicieddu (wild cabbage greens, also called qualeddu)
- ✓ extra virgin olive oil
- ✓ grated Sicilian pecorino cheese
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Paniccia Ennese, often called Frascatula di Sperlinga or Piciocia, is a wonderfully comforting and robust dish that hails from the rugged heart of Sicily. Crafted with semolina flour, wild greens like sinapa and cavolicieddu, smoky pancetta, and sharp pecorino cheese, it embodies the true spirit of the local countryside cooking around Enna. Ideal for chilly winter evenings, this dish is a warm hug of genuine, rustic flavours.
👨🍳 Preparation
- 1
Clean the broccoli, sinapa, and cavolicieddu, selecting only their tender leaves.
- 2
Blanch the greens in salted water for about 10 minutes, then drain, reserving the cooking water.
- 3
In a pan, gently fry the diced pancetta and minced garlic in a few tablespoons of olive oil until fragrant.
- 4
Pour in the reserved vegetable water and bring to the boil.
- 5
Slowly sift in the semolina flour, whisking vigorously to prevent lumps.
- 6
Once the mixture thickens, fold in the cooked greens and stir until everything is well combined.
- 7
Allow to simmer gently for a few more minutes, adding vegetable broth or hot water if needed to reach a creamy consistency.
- 8
Serve the paniccia hot, drizzled with a little extra virgin olive oil, a twist of black pepper, and a generous sprinkle of grated Sicilian pecorino.
💡 Tips and Variations
Swap the pancetta for crumbled sausage if you prefer a bolder flavour, or try broad beans or chickpeas to make a vegetarian version. Some recipes call for chopped onion or a pinch of chilli for an extra kick.
📦 Storage
- • Paniccia keeps well in the fridge for up to 2 days when covered with cling film or stored in an airtight container.
- • Reheat gently in a pan with a splash of water to restore its creamy texture.
🍷 Pairing
Enjoy Paniccia Ennese alongside a glass of Cerasuolo di Vittoria, a Sicilian red wine boasting fruity and floral notes that beautifully complement the dish’s savoury depth.
Do give this comforting dish a go at home – it’s a lovely way to bring a touch of Sicily’s soulful countryside cooking to your table. Perfect for sharing with family or friends over a cosy meal, Paniccia Ennese is sure to warm hearts and satisfy appetites. Don’t forget to tuck in with some good company and perhaps a splash of that delightful Sicilian wine. Happy cooking!
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