Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Patacò Soup: Sicilian Chickling Pea Polenta
Discover the rustic charm of Patacò soup, a hearty Calatino classic made with chickling pea flour, tender sprouting broccoli, and fresh sausage. Comfort food with a Sicilian soul!
📖 What is it
Discover the rustic charm of Patacò soup, a hearty Calatino classic made with chickling pea flour, tender sprouting broccoli, and fresh sausage. Comfort food with a Sicilian soul!
🛒 Ingredients
- ✓ 300g chickling pea flour (patacò)
- ✓ 500g sprouting broccoli
- ✓ 300g fresh sausage
- ✓ 2 garlic cloves
- ✓ extra virgin olive oil
- ✓ chilli flakes
- ✓ salt
📊 Nutritional Information
Dive into the authentic flavours of Sicily with Patacò soup, a warming, comforting dish that brings together chickling pea flour, sprouting broccoli, and sausage in a delicious embrace rooted in the rustic traditions of the Calatino region.
👨🍳 Preparation
- 1
In a large frying pan, warm a drizzle of extra virgin olive oil and gently fry the chopped garlic, taking care not to let it burn.
- 2
Add the crumbled sausage and brown it well, seasoning with a pinch of chilli flakes.
- 3
Boil the sprouting broccoli in salted water, then drain, reserving the cooking water.
- 4
Stir the broccoli into the sausage mixture and let it simmer gently for about 30 minutes, adding a ladleful of the reserved cooking water now and then.
- 5
In a separate pan, bring water to the boil and gradually whisk in the chickling pea flour, stirring constantly to prevent lumps.
- 6
Cook the chickling pea polenta for 20 to 25 minutes until it reaches a soft, creamy consistency.
- 7
Ladle the Patacò soup into deep bowls, drizzle with a little olive oil, and top with the sausage and broccoli mixture.
💡 Tips and Variations
- •
For a meat-free version, swap the sausage for sun-dried tomatoes or black olives, adding a hint of wild fennel for that unmistakable Sicilian aroma.
- •
Try cooking in a terracotta pot to enhance the flavours and maintain an even, gentle heat.
- •
The star ingredient here is chickling pea flour, a legume rich in protein and fibre, which gives the dish its wonderful body and character.
- •
For a lighter take, omit the sausage and bulk up with seasonal vegetables like courgettes or carrots.
- •
Boost the umami by stirring in a teaspoon of tomato purée during cooking.
- •
To make it vegan, replace the sausage with marinated, pan-fried tofu cubes, keeping the dish rich and satisfying without animal products.
- •
The key to success is slow, gentle cooking, allowing the flavours to meld beautifully and develop depth.
📦 Storage
- • Store the soup in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • When reheating, add a splash of water or stock to restore its creamy texture.
- • Avoid freezing, as the chickling pea flour can alter the texture and affect the quality.
🍷 Pairing
Pair Patacò soup with a robust Sicilian red like Contea di Sclafani Cabernet Sauvignon, whose full-bodied character complements the savoury sausage and hearty legumes. Alternatively, a young Nero d’Avola or a classic Chianti also make excellent matches.
Making Patacò soup is like inviting a little piece of Sicily into your kitchen, rich with history and honest, comforting flavours. I warmly encourage you to give this recipe a go at home — it’s perfect for sharing with family and friends, celebrating the rustic charm of Calatino’s culinary heritage together.
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