Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pastizzu with Ricotta and Peas: A Heartwarming Sicilian Classic
Discover the rustic charm of pastizzu filled with creamy ricotta and sweet peas, a traditional Sicilian festive bread bursting with authentic flavours.
📖 What is it
Discover the rustic charm of pastizzu filled with creamy ricotta and sweet peas, a traditional Sicilian festive bread bursting with authentic flavours.
🛒 Ingredients
- ✓ 400g sheep’s milk ricotta
- ✓ 500g focaccia dough
- ✓ 1kg fresh or frozen peas
- ✓ half a onion
- ✓ extra virgin olive oil
- ✓ 300ml vegetable stock
- ✓ a small bunch of parsley
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Dive into the true taste of Sicily with this savoury pastizzu, generously stuffed with ricotta and peas. This yeasted bread tells tales of festive gatherings and rural traditions, with a soft, comforting filling wrapped in a crisp, golden crust that brings the warmth and honesty of Sicilian home cooking straight to your table.
👨🍳 Preparation
- 1
Shell the peas, rinse and drain them well; frozen peas work perfectly too.
- 2
Finely chop the onion and gently soften it in a pan with a splash of extra virgin olive oil.
- 3
Add the peas, season with salt and pepper, then pour over the vegetable stock. Simmer gently for about 20 minutes.
- 4
Allow the mixture to cool before folding it into the sieved ricotta.
- 5
Stir in chopped parsley, seasoning with salt and pepper until you have a smooth, well-combined filling.
- 6
Divide the focaccia dough into two equal portions and roll each out into a round or rectangular shape.
- 7
Place one sheet of dough into a greased baking tin, spread the filling evenly over it, then cover with the second sheet, sealing the edges well.
- 8
Brush the top with a mix of olive oil and water, then leave to rest for 40 minutes.
- 9
Bake in a preheated oven at 220°C for 45 minutes, until beautifully golden and crisp. Serve warm or at room temperature.
💡 Tips and Variations
- •
For a richer flavour, try adding small cubes of primosale cheese or a pinch of chilli flakes to the filling.
- •
Swap sheep’s ricotta for cow’s ricotta if you prefer a milder, creamier taste.
- •
Using a ceramic baking dish helps achieve an even golden crust with a lovely crunch.
- •
For a lighter vegetarian twist, increase the peas and add fresh herbs like mint or basil for a fragrant lift.
- •
To boost the umami, stir in a teaspoon of nutritional yeast into the filling for extra depth.
- •
For a gluten-free version, use a suitable gluten-free flour and ensure all ingredients are certified gluten-free.
- •
The secret to this dish lies in the slow proving and the use of simple, quality ingredients that come together in perfect harmony.
📦 Storage
- • Allow the pastizzu to cool completely before storing to prevent sogginess.
- • Keep it in an airtight container to maintain the freshness and softness of the bread.
- • It will keep in the fridge for 2-3 days; reheat gently in the oven at 180°C for a few minutes before serving.
- • For longer storage, wrap tightly in cling film and freeze for up to a month. Defrost slowly in the fridge before warming through.
🍷 Pairing
To complement the pastizzu’s flavours, opt for a Sicilian red like Contea di Sclafani, whose smooth body and intense aromas beautifully balance the ricotta’s creaminess and the peas’ sweetness. Alternatively, a young Nero d’Avola or a fresh Frappato make elegant companions. If you fancy something from further afield, a light Chianti Classico or a gentle Pinot Noir are excellent choices.
Making pastizzu with ricotta and peas is like inviting a slice of Sicily into your kitchen — rich in tradition and bursting with genuine flavours. I warmly encourage you to give this recipe a go at home, and share the joy of this comforting dish with your loved ones. It’s a wonderful way to bring a little Sicilian sunshine to your table, no matter the season.
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