Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Swiss Chard Impanata: A True Taste of Siracusa
Discover the golden, crispy Sicilian impanata filled with tender swiss chard, sun-dried tomatoes, and a hint of chilli – a classic oven-baked treat you won’t be able to resist!
📖 What is it
Discover the golden, crispy Sicilian impanata filled with tender swiss chard, sun-dried tomatoes, and a hint of chilli – a classic oven-baked treat you won’t be able to resist!
🛒 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
Step into the heart of Sicily with this rustic swiss chard impanata, a focaccia that tells tales of countryside charm and tradition. The fresh, earthy aroma of swiss chard mingles beautifully with the rich intensity of sun-dried tomatoes and a gentle kick of chilli, whisking you away to the narrow streets and sunlit courtyards of our beloved land. Crispy on the outside and soft within, it’s simply perfect straight from the oven, ideally enjoyed with a glass of local wine.
👨🍳 Preparation
- 1
Prepare your focaccia dough and leave it to prove until it has doubled in size.
- 2
Roll out the dough into two discs, making one slightly larger than the other.
- 3
Line a baking tray with the larger disc, covering the base and sides.
- 4
Clean, wash, and thoroughly drain the swiss chard, then chop it into pieces and season with olive oil, salt, and chilli.
- 5
Add the sun-dried tomatoes, sliced into thin strips, and mix well.
- 6
Spread the filling evenly over the dough in the tray, then cover with the second disc, sealing the edges firmly.
- 7
Brush the surface with a mixture of olive oil and water, then leave to rest in a warm spot for an hour.
- 8
Bake in a preheated oven at 220°C for about 45-50 minutes, until the top is beautifully golden and crisp.
- 9
Allow to cool slightly before slicing and serving your swiss chard impanata.
💡 Tips and Variations
- •
For a bolder flavour, try adding a few anchovy fillets for an extra savoury punch.
- •
Swap the sun-dried tomatoes for fresh cherry tomatoes, diced, for a lighter, fresher twist.
- •
Enhance the impanata with cubes of primo sale cheese for a creamier, indulgent finish.
- •
Use a non-stick or parchment-lined tray to prevent sticking and ensure even baking.
- •
For a lighter vegetarian option, omit the cheese and replace anchovies with pitted black olives.
- •
Boost the umami by adding a pinch of nutritional yeast flakes to the dough or filling.
- •
For a gluten-free version, use specialist gluten-free bread flours and ensure all ingredients are certified gluten-free.
📦 Storage
- • Keep the impanata at room temperature, covered with a clean cloth, for up to one day to maintain its freshness and softness.
- • Reheat in the oven at 180°C for about 10 minutes to restore its original crispness before serving again.
- • Alternatively, wrap it well in cling film and store in the fridge for up to three days without losing much flavour.
- • For longer storage, freeze the cooked impanata and reheat directly from frozen in the oven—no need to thaw.
🍷 Pairing
Pair this swiss chard impanata with a Sicilian red like Nero d’Avola, whose fruity and subtly spicy notes perfectly balance the sweetness of the chard and the savouriness of the sun-dried tomatoes. Alternatively, a fresh, fragrant Frappato will highlight the dish’s lightness. If you fancy something from further afield, a young Chianti or a delicate Pinot Noir will make excellent companions to this rustic focaccia.
Making this swiss chard impanata brings a slice of authentic Sicily right into your kitchen, with its simple, honest flavours and rustic charm. Whether served as a starter or a main, it’s sure to win hearts with its crisp crust and tender filling. Do give it a go at home, and don’t forget to share this little taste of tradition with your loved ones – after all, good food is best enjoyed together!
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