Delicious Impanata Siciliana Recipe

There are loads of delicious recipes coming from Sicily, and I believe we have already shared quite a fair share of them on this blog, but none of them like this impanata Siciliana. So rather than stopping and moving over to another region – we’re not ready to do that just yet! – we have decided to share this delicious impanata Siciliana recipe you will love to prepare.

And what you will love so much about this delicious dish is that impanata Siciliana is so versatile in its own special way. Yes, we have filled it traditionally with vegetables and meat, but you can honestly do as you please with the filling so it’s time to start experimenting I think!

But before we dish out the recipe for the impanata Siciliana, why don’t we find out a bit about its origins and history together? It only seems fitting, given we’re here to discover everything about these Italian dishes.

It’s time to discover the recipe for this Impanata Siciliana

Impanata Siciliana, also known as ‘mpanata in Sicilian dialect, is a traditional Sicilian dish that resembles a savoury pie or empanada. It originates from Sicily and is typically made with a thick dough that encloses a rich and flavourful filling. The fillings can vary widely, reflecting the local ingredients and culinary traditions of different Sicilian cities and villages.

So you have seen plenty of recipes from Sicily so far, including:

• this pistachio lasagna from last week;
• these delicious involtini alla Siciliana;
• the pistachio granita you all deserve to try;
• something as delicious and easy as this gelo di limone;
• the pistachio cream you’ll be eating by the spoon;
• a recipe for limoncello and the panna cotta we made with it;
• the yummy recipe for pane cunzato;
• this delicious pesto alla siciliana is easy to make and oh-so-delicious;
• and lastly, this biancomangiare recipe, a 10-minute dessert you will adore.

What makes the impanata Siciliana so special?

Impanata Siciliana is often prepared for special occasions and festive events. It is a dish that reflects the rich cultural heritage of Sicily, showcasing the island’s history of diverse culinary influences, including Arab, Spanish, and Greek elements. The dish exemplifies the resourcefulness and creativity of Sicilian cuisine, making use of local ingredients and traditional cooking techniques to create something both hearty and delicious.

What’s the history behind this impanata Siciliana dish?

As mentioned above, the history of Impanata Siciliana is deeply intertwined with Sicily’s diverse cultural and culinary influences, including those from the Greeks, Romans, Arabs, Normans, and Spanish. Each of these cultures left its mark on the island’s cuisine, contributing to the development of dishes like the impanata.

1. Ancient Roots: The concept of encasing food in dough can be traced back to ancient times. The Greeks and Romans had their own versions of savoury pies, which may have influenced early Sicilian cooking;
2. Arab Influence: During the Arab domination of Sicily in the 9th to 11th centuries, many new ingredients and cooking techniques were introduced, such as the use of spices and dried fruits like raisins and pine nuts, which are often found in impanata fillings;
3. Spanish Influence: The Spanish rule from the late 15th century also left a culinary legacy, including the introduction of new ingredients from the Americas, such as tomatoes and potatoes, which became staples in Sicilian cuisine.

What is the Cultural Significance of Impanata Siciliana?

Impanata Siciliana is more than just a dish: it is a symbol of Sicilian ingenuity and adaptability. It is often prepared for special occasions and festive events, reflecting the island’s tradition of celebrating with rich and flavorful foods. Each region and even each family might have its own version of impanata, showcasing local ingredients and personal touches.

How does Impanata Siciliana compare to similar dishes?

Because of the many influences in Sicilian history, it’s only fair we discuss the implications those influences have had on the food. And more so, on the impanata Siciliana itself, we have:

• Empanadas: Similar in concept, empanadas are found in many Spanish-speaking countries and feature a variety of fillings encased in dough;
• Cornish Pasties: From the UK, these also have a thick crust and a savoury filling, traditionally of beef and vegetables;
• Calzones: In Italian-American cuisine, calzones are related, being folded pizza dough filled with ingredients like cheese, meats, and vegetables.

Overall, Impanata Siciliana is a dish that exemplifies the culinary diversity and history of Sicily, making use of local ingredients and traditional techniques to create a beloved and hearty meal.

What ingredients do I need to make the impanata siciliana?

The dough for Impanata Siciliana is crafted using a combination of traditional ingredients that contribute to its distinctive texture and flavour. Here’s a closer look at each component:

1. Warm Water: Warm water is essential for activating the yeast, which is a critical step in the dough-making process. The water should be warm, not hot, to properly activate the yeast without killing it. Typically, the temperature should be around 38°C (100°F);
2. Tipo 0 Flour: This flour is finely milled and has a moderate protein content, making it suitable for doughs that need to be both strong and elastic. Tipo 0 flour is commonly used in Italian baking for bread and pizza doughs. It provides a good balance of gluten development, which is important for the structure of the impanata dough;
3. Semola Rimacinata (Re-milled Semolina Flour): Semola rimacinata adds a slightly coarser texture and a richer, nutty flavour to the dough. It also enhances the dough’s ability to hold moisture and develop a good crust. This is a finely ground version of semolina, made from durum wheat. It’s known for its yellow hue and distinctive flavour, contributing to the dough’s robustness and chewiness;
4. Fresh Brewer’s Yeast: Yeast is responsible for the fermentation process, which allows the dough to rise by producing carbon dioxide gas. Fresh brewer’s yeast is preferred for its more active and reliable leavening compared to dry yeast. It usually comes in small blocks and should be kept refrigerated. It’s dissolved in warm water to activate it before mixing with the other ingredients;
5. Sugar: A small amount of sugar helps to feed the yeast, promoting faster activation and fermentation. Sugar also contributes a slight sweetness to the dough, which can enhance the overall flavour profile. It’s typically used in minimal quantities;
6. Salt: Salt is crucial for flavour and also regulates yeast activity, strengthening the dough by tightening the gluten network. Salt should be added after the initial mixing of yeast and water to prevent it from inhibiting the yeast too early. It helps to balance the sweetness of the sugar and enhances the taste of the final product.

The filling of Impanata Siciliana is rich and flavourful, often featuring a combination of meat, vegetables, and seasonings that reflect the bounty of Sicilian cuisine. Here’s a detailed look at the key ingredients for a typical impanata filling:

1. Potatoes: Potatoes add bulk and a creamy texture to the filling. They help to absorb and distribute flavours evenly throughout the dish. Typically, the potatoes are peeled and sliced finely to cover the bottom of the dough;
2. Sausage: Sausage provides a savoury, meaty base for the filling, contributing richness and depth of flavour. The sausage is usually crumbled and cooked before being added to the filling;
3. Broccoli: Broccoli adds a healthy, slightly bitter note that contrasts well with the other rich ingredients. The broccoli should be washed, chopped, and lightly blanched or sautéed to ensure it is tender but still vibrant;
4. Cherry Tomatoes: Cherry tomatoes add a burst of sweetness and acidity, balancing the flavours of the filling. The tomatoes can be halved or quartered and can be used fresh or lightly cooked. They provide moisture and a fresh, tangy element to the filling;
5. Extra Virgin Olive Oil: Olive oil is essential for sautéing the ingredients and adding a rich, fruity flavour. It also helps to keep the filling moist and cohesive. High-quality extra virgin olive oil is preferred for its superior taste and health benefits. It’s used both in cooking the filling ingredients and sometimes drizzled over the finished pie before baking.

Impanata Siciliana Recipe

Simona

The impanata siciliana is typically made with a thick dough that encloses a rich and flavourful filling, vegetarian or meaty alike.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Savoury

Cuisine Italian

Servings 8 People

Ingredients

  

• For the dough
• 450 g warm water
• 15 g fresh brewer’s yeast
• 1 tsp white sugar
• 300 g type 0 flour
• 340 g semolina flour semola rimacinata
• pinch of salt
• For the filling
• 2 potatoes sliced thinly
• 400 g broccoli
• 200 g sausage shredded
• 100 g cherry tomatoes cut in half
• 400 g cheese cut into small cubes
• olive oil to cook the veggies and brush on top

Instructions

 

• In the bowl of your standing mixer, place the water, yeast, and sugar and combine for 1 minute.
• Add both the flours and let it mix for two minutes.
• Now add the salt and combine for a further 2 minutes.
• Let the dough rise in the mixing bowl covered with cling film for 2 hours.
• When it has risen, pour the dough onto a work surface dusted with semolina flour and knead quickly.
• Divide the dough into two parts and shape them (with your hands) into 2 square loaves.
• Let them rise for an hour.
• In the meantime sautée the broccoli in a pan with the tomatoes and sausage for 15-20 minutes.
• Roll out one loaf thinly with a rolling pin and place it on a baking sheet lined with parchment paper.
• Brush the entire surface of the dough with oil, then cover the entire surface with 2 layers of very thinly sliced, peeled potatoes, sprinkle with salt, then add the broccoli mix so it covers the potatoes. Finally, add the cubed cheese everywhere.
• Roll out the second loaf of dough with a rolling pin and cover all the cheese, sealing the edges well with a fork.
• Poke holes all over the surface of the dough with a fork and brush with a little oil.
• Bake in a preheated ventilated oven at 240°C (464°F) on the lowest rack for 20 minutes, then lower the temperature to 180°C (356°F), move the baking sheet to the highest rack in the oven, and bake for 20-30 minutes (check for browning).
• Remove from the oven and serve very hot.

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By following this recipe, you’ll create an authentic Impanata Siciliana that celebrates the rich culinary heritage of Sicily. Enjoy the process of making this delicious dish and savor every bite of its hearty and flavorful filling encased in a perfectly baked crust.

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