Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Rustic Pie: A Taste of Tradition
Discover how to make Sicilian rustic pie, crisp and flavoursome, filled with creamy ricotta, mortadella, and caciocavallo cheese!
📖 What is it
Discover how to make Sicilian rustic pie, crisp and flavoursome, filled with creamy ricotta, mortadella, and caciocavallo cheese!
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 150g lard
- ✓ 4 whole eggs plus 1 egg yolk
- ✓ Half a glass of dry white wine
- ✓ 500g sheep’s ricotta
- ✓ 100g aged caciocavallo cheese, grated
- ✓ 100g mortadella, cut into strips
- ✓ 1 tablespoon sugar
- ✓ Salt and black pepper, to taste
📊 Nutritional Information
Dive into the aromas and flavours of Sicily with this rustic pie, a beloved classic that marries a crunchy pastry shell with a soft, savoury filling of ricotta, caciocavallo cheese, and mortadella. Ideal for festive occasions or sharing a hearty, historic meal with those you love.
👨🍳 Preparation
- 1
Combine the flour with two eggs, softened lard, wine, sugar, and a pinch of salt, kneading until you have a smooth, elastic dough.
- 2
Turn the dough onto a work surface and knead for a few more minutes, then wrap it in cling film and chill in the fridge for an hour.
- 3
Prepare the filling by mixing the ricotta, caciocavallo, the remaining eggs, mortadella, salt, and pepper in a bowl.
- 4
Roll out the dough into two round sheets: one for the base and one to cover.
- 5
Line a baking tin with baking paper, lay down the first sheet, then spoon in the filling, spreading it evenly.
- 6
Cover with the second sheet and seal the edges by pressing with your fingers. Brush the top with the remaining egg yolk.
- 7
Bake in a preheated static oven at 200°C for about 45 minutes, until the surface is golden brown.
- 8
Allow to cool slightly before slicing into generous wedges and serving.
💡 Tips and Variations
- •
For a bolder flavour, swap the mortadella for spicy salami or quality cooked ham.
- •
Add a pinch of nutmeg to the filling to enhance the aromatic notes and deepen the flavour.
- •
For a richer filling, include cubes of provolone or aged pecorino cheese.
- •
To make a vegetarian version, omit the mortadella and add finely chopped grilled aubergines and courgettes.
- •
Use a tin with a removable base to make it easier to lift the pie out and keep its shape intact.
- •
The secret to a creamy, flavoursome filling is to mix the ricotta thoroughly with the grated cheese and let the mixture rest before filling.
📦 Storage
- • Store the rustic pie in the fridge, covered with cling film, to keep it fresh for up to 3 days.
- • Reheat in the oven at 180°C for about 10 minutes to restore its original crispness before enjoying again.
- • For longer storage, you can freeze the cooked pie, sliced and individually wrapped in cling film, and consume within 3 months.
🍷 Pairing
To complement the robust flavours of this rustic pie, opt for a Cerasuolo di Vittoria DOCG, a Sicilian red wine whose freshness and structure perfectly balance the creamy filling. Alternatively, a young Nero d'Avola or a light Frappato are excellent choices. If you prefer something from outside the region, a Chianti Classico or a delicate Pinot Noir will also pair beautifully.
Making this rustic Sicilian pie brings a slice of Sicily right to your table — full of tradition, authentic flavours, and warmth. Treat yourself to this culinary journey and share the joy of a dish that tells stories of home and celebration with your family and friends.
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