Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli’s Pastizzu Scupertu: A Crustless Sicilian Baked Pasta Delight
Discover the irresistible charm of Scicli’s pastizzu scupertu — a baked pasta dish brimming with cauliflower, olives and authentic Sicilian cheeses, bursting with Mediterranean flavours!
📖 What is it
Discover the irresistible charm of Scicli’s pastizzu scupertu — a baked pasta dish brimming with cauliflower, olives and authentic Sicilian cheeses, bursting with Mediterranean flavours!
🛒 Ingredients
- ✓ 500 g short pasta (maccheroni, rigatoni or penne)
- ✓ 1 medium cauliflower
- ✓ 100 g fresh breadcrumbs
- ✓ 120 g pitted black olives
- ✓ 50 g sultanas
- ✓ 2 garlic cloves
- ✓ 50 g sun-dried tomatoes
- ✓ 50 g pine nuts
- ✓ 200 ml tomato sauce
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
- ✓ 250 g Ragusano DOP cheese
- ✓ 100 g grated Sicilian pecorino DOP
📊 Nutritional Information
Step into the heart of Sicilian tradition with pastizzu scupertu from Scicli, a comforting baked pasta that’s all about rich, rustic flavours without the crust. This hearty bake combines tender cauliflower, briny olives, sweet sultanas, pine nuts and prized DOP cheeses in a deliciously warming dish, perfect for cosy Sunday lunches with the family.
👨🍳 Preparation
- 1
Clean the cauliflower, break it into florets and boil in salted water. Keep the cooking water aside for the pasta.
- 2
In a frying pan, warm the olive oil and gently sauté two crushed garlic cloves. Add the cauliflower, tomato sauce, chopped sun-dried tomatoes, olives, sultanas and pine nuts.
- 3
Let it simmer over a medium heat for 15 minutes, seasoning with salt and freshly ground black pepper to taste.
- 4
Meanwhile, cook the pasta in the reserved cauliflower water until just half done, then drain.
- 5
Combine the pasta with the sauce, stirring well to marry the flavours.
- 6
Grease a baking dish with olive oil and sprinkle with breadcrumbs. Layer the pasta, alternating with grated pecorino.
- 7
Finish with a topping of breadcrumbs, pecorino and slices of Ragusano cheese.
- 8
Bake in a preheated oven at 200°C for about 20 minutes, until the surface is golden and crisp.
- 9
Allow to rest for a few minutes before serving the pastizzu scupertu warm and wonderfully gooey.
💡 Tips and Variations
- •
For a bolder flavour, try adding finely chopped anchovies or swap some of the Ragusano for caciocavallo cheese for a richer note.
- •
If you prefer a lighter version, keep the filling simple with just cauliflower and olives, while still preserving the dish’s character.
- •
Use a non-stick baking dish to make serving easier and prevent the pastizzu from sticking.
- •
To boost the umami, add a pinch of nutritional yeast or a teaspoon of tomato paste to the filling.
- •
For a vegan twist, replace the cheeses with cashew or almond-based alternatives, and omit the sultanas if you’d rather avoid sweetness.
- •
The magic of this dish lies in the perfect balance of humble ingredients and slow cooking that brings out their fragrant charm.
📦 Storage
- • Store the pastizzu in an airtight container in the fridge for up to 48 hours to keep its flavour and freshness intact.
- • Reheat in a preheated oven at 180°C for about 10 minutes to restore that lovely crisp top.
- • For longer storage, portion it out and freeze — it will keep well for up to a month. Defrost slowly in the fridge before reheating.
🍷 Pairing
To complement the pastizzu scupertu, opt for a Sicilian red like Nero d’Avola from Vittoria, whose structure and softness beautifully enhance the cheeses and cauliflower. Alternatively, a light, fruity Frappato balances the richness of the dish. If you fancy venturing beyond Sicily, a young Chianti Classico offers fresh acidity and balanced tannins.
Making pastizzu scupertu di Scicli at home is like inviting a slice of Sicily to your table, where every mouthful tells a story of tradition and togetherness. I warmly encourage you to give this heartwarming bake a go — it’s perfect for sharing with loved ones and creating lovely memories around the dinner table. Do pop it on your menu soon and spread the joy of Sicilian cooking far and wide!
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