Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Impanata with Lolli: A Heartwarming Sicilian Christmas Classic
Discover how to make impanata with lolli, a delicious dish from Syracuse’s festive tradition, perfect for Christmas Eve celebrations!
📖 What is it
Discover how to make impanata with lolli, a delicious dish from Syracuse’s festive tradition, perfect for Christmas Eve celebrations!
🛒 Ingredients
- ✓ 400g semolina flour
- ✓ 500g bread dough
- ✓ 200g sausage
- ✓ 400g pork, diced
- ✓ 200g pork rind
- ✓ 2 onions
- ✓ 2 teaspoons tomato paste
- ✓ 500ml tomato sauce
- ✓ 400g cauliflower
- ✓ wild fennel seeds
- ✓ salt
- ✓ freshly ground black pepper
- ✓ extra virgin olive oil
- ✓ a glass of vegetable stock
📊 Nutritional Information
Impanata with lolli is a dish that beautifully captures the rich culinary heritage of Syracuse, ideal for the festive season. Picture the kitchen filled with the enticing aroma of a slow-cooked pork and sausage ragù, while tender cauliflower adds a gentle touch and wild fennel seeds bring a unique, aromatic note. This recipe invites you to gather your loved ones around the table, celebrating timeless flavours and joyful moments together.
👨🍳 Preparation
- 1
Begin by making the lolli: mound the flour on your work surface, create a well in the centre, add some lukewarm water with a pinch of salt, and knead until you have a firm dough.
- 2
Shape the dough into a ball, then break off pieces and roll them into cylinders about 1cm thick.
- 3
Cut these cylinders into 2cm pieces and gently flatten them between your palms.
- 4
For the ragù, gently soften a chopped onion in olive oil, then add the pork and rind, browning them nicely.
- 5
Season with salt, wild fennel seeds, pepper, and half a glass of warm water mixed with the tomato paste.
- 6
Pour in the tomato sauce, cover, and let it simmer gently for an hour and a half.
- 7
Cook the lolli in plenty of salted boiling water, then toss them in the ragù.
- 8
Boil the cauliflower in salted water, and cook the sausage pieces with the other onion in a little oil.
- 9
Add the vegetable stock to the sausage and cook for 10 minutes.
- 10
Roll out the bread dough into two discs — one larger for the base and a smaller one for the top.
- 11
Grease a baking tin, place the base disc inside, then layer in the filling of lolli, cauliflower, pork, and sausage.
- 12
Moisten with some ragù, season with pepper and a drizzle of olive oil, then cover with the second disc of dough.
- 13
Seal the edges, prick the surface with a fork, and bake in a preheated oven at 200°C for an hour.
- 14
Allow to cool for 10 minutes before serving.
💡 Tips and Variations
- •
For a richer flavour, sprinkle the filling with grated cheese before sealing the impanata.
- •
If you enjoy a bit of heat, add a pinch of chilli flakes to the ragù for a gentle kick.
- •
Opt for homemade dough made with durum wheat flour for a more rustic, authentic texture.
- •
For a lighter version, swap the sausage for lean chicken or turkey mince.
- •
The secret to this dish lies in the slow-cooked ragù, which brings out every layer of flavour.
📦 Storage
- • Store the impanata in an airtight container in the fridge for up to two days.
- • To keep the pastry crisp, reheat in a low oven rather than using a microwave.
- • Avoid freezing the impanata to preserve the original texture of both the pastry and filling.
🍷 Pairing
To accompany impanata with lolli, choose a Sicilian white wine like Grillo, which beautifully complements the dish’s robust flavours. Alternatively, a fresh Catarratto or a Sicilian rosé are excellent choices. If you prefer wines from other regions, a Ligurian Vermentino or a Friulian Sauvignon Blanc pair wonderfully with this hearty dish.
Making impanata with lolli is like inviting a piece of Sicilian tradition into your home, rich with history and authentic flavours. I warmly encourage you to try this recipe yourself — it’s a wonderful way to bring family and friends together around the table. Do share your experience and spread the love for this special dish through your favourite social channels. Happy cooking!
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