Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baccalà Impanata: The Crown Jewel of Siracusa’s Festive Table
Discover the traditional Sicilian savoury pie filled with salted cod, cauliflower and potatoes—a true emblem of Christmas celebrations.
🛒 Ingredients
- ✓ 600 g Sicilian focaccia dough
- ✓ 1 kg desalted salted cod
- ✓ 4 medium potatoes
- ✓ 1 cauliflower
- ✓ 1 white onion
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re longing to capture the essence of Sicily and its Christmas traditions, this Baccalà Impanata is just the ticket! A golden focaccia-like crust envelopes a rich, flavoursome filling of salted cod, cauliflower and potatoes, perfectly balancing sea and earth. It’s one of the most cherished festive pies around Siracusa, with every mouthful telling a story of authentic island flavours and holiday joy.
👨🍳 Preparation
- 1
Prepare the focaccia dough using your favourite basic recipe and leave it to rise until doubled in size.
- 2
Gently poach the salted cod in unsalted water for about 10 minutes, then remove skin and bones and flake it into pieces.
- 3
Wash the cauliflower, break into florets and cook in salted water for 10 minutes; drain and sauté with olive oil, finely chopped onion, and black pepper.
- 4
Peel and thinly slice the potatoes, then blanch for a few minutes.
- 5
Divide the dough into two portions, roll out into discs and place one on an oiled baking tray.
- 6
Layer the filling alternately with cod, cauliflower and potatoes until all ingredients are used.
- 7
Top with the second dough disc and carefully seal the edges.
- 8
Brush the surface with a mix of water and olive oil and leave to rest in a warm spot for 1 hour.
- 9
Bake in a preheated static oven at 220°C for 45 minutes, until golden and crisp.
- 10
Remove from oven, let rest for 10 minutes and serve warm.
💡 Tips and Variations
For an extra aromatic lift, try adding some oregano or black olives to the filling. For a lighter take, swap part of the salted cod for fresh cod fillets.
📦 Storage
- • Keep refrigerated, covered with cling film, for up to 3 days.
- • Reheat in a 180°C oven for 10 minutes before serving.
- • It can be frozen once cooked and reheated straight from frozen.
- • This pie is just as delicious the next day, served at room temperature.
🍷 Pairing
Enjoy alongside a glass of Menfi Grecanico, a crisp, fruity Sicilian white wine that perfectly balances the saltiness of the cod.
Why not bring a touch of Sicily to your own table with this comforting Baccalà Impanata? It’s an ideal dish for sharing with family and friends, full of festive spirit and soul-soothing flavours. Give it a go—you might just find it becoming a beloved seasonal tradition in your home too!
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