Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta and Spinach Fagottini: The Rustic Sicilian Treat That Wins Hearts
Discover the soft, flavoursome charm of Sicilian fagottini filled with ricotta and spinach – a perfect treat for any occasion.
📖 What is it
Discover the soft, flavoursome charm of Sicilian fagottini filled with ricotta and spinach – a perfect treat for any occasion.
🛒 Ingredients
▸ For the dough
- ✓ 500g plain flour
- ✓ 500g durum wheat semolina
- ✓ 700ml water
- ✓ 100g lard
- ✓ 50g caster sugar
- ✓ salt to taste
- ✓ half a sachet of dried yeast
▸ For the filling
- ✓ 300g cooked and well-drained spinach
- ✓ 200g sheep’s milk ricotta
- ✓ 100g grated Sicilian pecorino cheese
- ✓ 2 eggs
▸ For the finishing touch
- ✓ 1 egg yolk
- ✓ 50ml milk
📊 Nutritional Information
Dive into the rich tastes of Sicily with these ricotta and spinach fagottini, a beloved classic from Catania. Each bite offers a delightful balance of softness and flavour, evoking the warm, welcoming spirit of Sicilian streets. Ideal for a relaxed supper or a characterful canapé at your next gathering.
👨🍳 Preparation
- 1
Begin by making the dough: pile the flours into a well, sprinkle in the yeast and dissolve it with a little water.
- 2
Add the lard, sugar, salt, and the remaining water; knead until you have a smooth, even dough.
- 3
Leave the dough to rest for 10 minutes, then knead again for another 10 minutes until it’s silky and elastic.
- 4
Cover with a cloth and leave to rise in a warm spot until doubled in size, about 2 hours.
- 5
Meanwhile, prepare the filling: cook the spinach, squeeze out any excess water, then mix with the ricotta, eggs, and pecorino until well combined.
- 6
Roll out the dough with a rolling pin and cut into squares roughly 10cm across.
- 7
Place a spoonful of filling in the centre of each square, then fold into little parcels, sealing the edges firmly.
- 8
Arrange the fagottini on a baking tray lined with parchment and brush the tops with the egg yolk and milk mixture.
- 9
Bake in a preheated oven at 200°C for 25-30 minutes, until golden and inviting.
- 10
Remove from the oven and allow to cool slightly before serving.
💡 Tips and Variations
- •
For an extra aromatic note, add a pinch of nutmeg to the filling to enhance the creamy ricotta.
- •
Try swapping half the sheep’s ricotta for cow’s ricotta for a milder, more balanced flavour.
- •
To enrich the filling, stir in some extra grated pecorino cheese.
- •
Use a thin, well-rolled dough for lighter, crispier fagottini.
- •
For a vegan twist, replace the ricotta with cashew-based vegan cheese and sauté the spinach with garlic and olive oil.
- •
Boost the umami by adding a sprinkle of nutritional yeast flakes to the filling.
- •
The secret lies in the delicate filling and perfect baking, which makes these parcels wonderfully soft and golden.
📦 Storage
- • Store the fagottini in an airtight container in the fridge for up to 48 hours to keep them fresh and flavoursome.
- • Reheat in the oven at 180°C for about 10 minutes to restore their crisp exterior.
- • You can freeze the uncooked fagottini by placing them on a tray, then transferring to a freezer bag; bake from frozen, adding a few extra minutes to the cooking time.
🍷 Pairing
To complement the gentle yet distinct flavours of these fagottini, opt for a Sicilian red like Nero d'Avola, rich and full-bodied, or a fresh, light Frappato. Alternatively, a white such as Inzolia offers a lovely crispness. For a non-alcoholic option, a herbal Sicilian fennel tea pairs beautifully.
Now that you’ve crafted your own ricotta and spinach fagottini, let their inviting aroma and authentic Sicilian flavour fill your home. This simple yet deeply traditional dish is perfect for sharing warm, joyful moments with your loved ones. Don’t forget to spread the love by sharing this delightful recipe with family and friends using the buttons below. Happy cooking and bon appétit!
Rate this recipe
Click or tap the stars to rate