Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Swiss Chard Impanata: A Taste of Authentic Siracusa
Discover the golden, crispy Sicilian impanata filled with fresh Swiss chard, sun-dried tomatoes, and a hint of chilli – an irresistible classic straight from the oven!
🛒 Ingredients
- ✓ 500 g focaccia dough
- ✓ 1 kg fresh Swiss chard
- ✓ 40 g sun-dried tomatoes
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ chilli, to taste
📊 Nutritional Information
If you fancy baking a true Siracusan delight, this Swiss chard impanata is just the ticket! This rustic focaccia bursts with the essence of Sicilian countryside, thanks to tender fresh chard, tangy sun-dried tomatoes, and a touch of warming chilli. With a golden, crunchy crust and soft, savoury interior, it’s perfect served warm or at room temperature alongside a glass of good red wine.
👨🍳 Preparation
- 1
Begin by preparing your focaccia dough and leave it to prove until it has doubled in size.
- 2
Roll the dough out into two discs, making one slightly larger than the other.
- 3
Line a baking tin with the larger disc, ensuring it covers the base and sides.
- 4
Clean, wash, and thoroughly drain the Swiss chard, then roughly chop and season with olive oil, salt, and chilli.
- 5
Add the sun-dried tomatoes cut into thin strips and mix well.
- 6
Spread the filling evenly over the base pastry, then cover with the second disc, sealing the edges firmly.
- 7
Brush the surface with a mix of olive oil and water, then leave to rest for an hour in a warm spot.
- 8
Bake in a preheated oven at 220°C for 45–50 minutes, until beautifully golden and crisp.
- 9
Allow to cool slightly before slicing and serving your Swiss chard impanata.
💡 Tips and Variations
For an extra savoury twist, try adding a few anchovy fillets or swap the sun-dried tomatoes for fresh cherry tomatoes. For a richer option, toss in some diced primo sale cheese.
📦 Storage
- • Keep covered with a cloth at room temperature for up to 24 hours.
- • Warm it through in a preheated oven at 180°C for 10 minutes before serving.
- • Store in the fridge, wrapped well, for up to 3 days.
- • You can freeze the cooked impanata and reheat it straight from frozen in the oven.
🍷 Pairing
Serve this Swiss chard impanata with a glass of Contea di Sclafani young red – a harmonious, fruity wine that perfectly complements the sweetness of the chard and the savoury sun-dried tomatoes.
Why not bring a little slice of Sicilian sunshine into your kitchen? This Swiss chard impanata is wonderfully flavoursome and comforting, perfect for sharing with loved ones. Whip it up for a cosy lunch or dinner and watch it disappear in no time – I promise it’s a recipe you’ll return to again and again. Give it a go and do let me know how you get on!
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