Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Mitilugghie: Golden Fried Focaccia from Acate
Discover the soft, golden fried focaccia known as mitilugghie from Acate – a rustic, fragrant starter perfect for sharing!
📖 What is it
Discover the soft, golden fried focaccia known as mitilugghie from Acate – a rustic, fragrant starter perfect for sharing!
🛒 Ingredients
- ✓ 600g semolina flour
- ✓ 30ml extra virgin olive oil
- ✓ 1 cube fresh brewer’s yeast (25g)
- ✓ 30g caster sugar
- ✓ 40g dried oregano
- ✓ 300ml lukewarm water
- ✓ vegetable oil for frying
- ✓ salt to taste
📊 Nutritional Information
Dive into the authentic flavours of Sicily with mitilugghie, pillowy fried focaccia that tell the story of Acate’s rural heritage. Their enticing aroma of oregano and crisp golden crust will whisk you away to warm Sicilian days, filled with the scents of earth and sea.
👨🍳 Preparation
- 1
In a large bowl, combine the semolina flour with the crumbled yeast and caster sugar.
- 2
Add the extra virgin olive oil and gradually pour in the lukewarm water, mixing until you get a soft but not sticky dough.
- 3
Stir in the salt and knead until the dough is smooth and elastic.
- 4
Shape into a ball, cover with a cloth, and leave to rise at room temperature for about 2 hours.
- 5
Once doubled in size, divide the dough into small balls and roll them out on a floured surface to discs about 1cm thick.
- 6
Heat plenty of vegetable oil in a pan and fry the mitilugghie in batches until golden on both sides.
- 7
Drain on kitchen paper and, while still warm, sprinkle with salt and oregano.
- 8
Serve immediately, ideally with a glass of Sicilian red wine.
💡 Tips and Variations
- •
For a different aromatic twist, try adding finely chopped rosemary needles or a sprinkle of freshly ground black pepper to the dough.
- •
If you prefer sweeter flavours, swap the salt for icing sugar and add a pinch of cinnamon for a fragrant, indulgent version.
- •
Use an air fryer for a lighter take that still keeps the mitilugghie wonderfully crisp.
- •
The dough is simple – just flour, water and yeast. For an even softer texture, let it rise slowly overnight in the fridge.
- •
To boost umami, add a pinch of nutritional yeast flakes to the dough – it enriches the flavour without straying from tradition.
- •
For a vegan option, ensure you use natural yeast and lukewarm water, avoiding any animal-derived ingredients.
- •
The secret to these focaccia is frying at a moderate temperature to achieve a golden crust with a soft centre.
📦 Storage
- • Store mitilugghie in a covered container at room temperature, preferably wrapped in a clean cloth, and enjoy within 24 hours to keep their freshness.
- • To revive their crispness, warm them in a preheated oven at 180°C for about 5 minutes before serving again.
- • Avoid freezing as it will compromise their characteristic softness and crunch.
🍷 Pairing
To complement the flavours of mitilugghie, opt for a Sicilian red like Delia Nivolelli’s Merlot, whose smooth, fruity notes marry beautifully with the crispness and oregano aroma. Alternatively, a young Nero d’Avola offers an equally harmonious match. If you fancy something from further afield, a classic Tuscan Chianti provides a delightful contrast.
Making mitilugghie is like inviting a slice of Sicily into your kitchen – simple, heartfelt flavours that bring people together. Treat yourself to this little culinary journey and share the joy with friends and family. Don’t forget to spread the love by sharing this traditional delight on your socials – it’s a taste worth celebrating!
Rate this recipe
Click or tap the stars to rate