Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Courgette and Cherry Tomato Faggottini: A Delicious Slice of Sicilian Tradition

Courgette and Cherry Tomato Faggottini: A Delicious Slice of Sicilian Tradition

Dive into these charming Sicilian courgette and cherry tomato faggottini — a delightful treat perfect for sharing at any cosy gathering.

Author: Anna Marino • Published on: December 6, 2025
Categories: Other Recipes Street food
Tags: water butter Catania flour 00 flour semolina flour fresh yeast Messina extra-virgin olive oil black pepper pachino tomatoes salt lard tuma cheese sugar zucchini
⏱️
Prep Time
about 4 hours
🔥
Cook Time
around 30 minutes
👥
Serve
Serves 6
📊
Difficulty
Moderate
💰 Moderate
🗓️ Spring
⭐ 4.9/5

🛒 Ingredients

  • ✓ 350g plain flour
  • ✓ 150g semolina flour
  • ✓ 250ml water
  • ✓ 10g fresh yeast
  • ✓ 30g caster sugar
  • ✓ Salt to taste
  • ✓ 50g lard
  • ✓ 150g butter
  • ✓ 2 courgettes
  • ✓ 200g Pachino cherry tomatoes
  • ✓ 150g tuma cheese
  • ✓ Extra virgin olive oil, to taste
  • ✓ Freshly ground black pepper, to taste

📊 Nutritional Information

Calories
320 kcal per porzione
Protein
8 g
Fat
18 g
Carbohydrates
32 g
Fiber
3 g
Sugars
4 g
Sodium
450 mg

Courgette and cherry tomato faggottini are a classic staple of Sicilian cooking, bringing together simple, authentic flavours into an utterly scrummy bite. This recipe marries the culinary traditions of Catania and Messina, often found in the finest cafés and rotisseries as one of the signature hot snacks. With their golden, flaky pastry and soft, fragrant filling, these parcels are perfect enjoyed on the go or as a welcoming addition to any buffet. Although they require a little patience to prepare, I promise every minute spent will be worth it. Ideal for spring, when courgettes and cherry tomatoes are at their peak, these faggottini are bound to be a hit at gatherings big or small.

👨‍🍳 Preparation

  1. 1

    Begin by mixing the two flours with the yeast and sugar, then add the water and knead to form a dough.

  2. 2

    Incorporate the lard and salt, continuing to knead until you have a smooth, elastic dough. Leave it to prove for 2 hours.

  3. 3

    Roll the butter into a rectangle between two sheets of baking parchment and chill in the fridge.

  4. 4

    Roll out the dough and place the butter in the centre, folding the dough over like a wallet. Chill for 30 minutes in the fridge.

  5. 5

    Roll out the dough into a rectangle again and cut into even squares. Gently sauté the courgettes and cherry tomatoes in a pan until just tender.

  6. 6

    Place some courgettes, cherry tomatoes, and tuma cheese in the centre of each square, then fold into triangles. Leave to rise for another hour.

  7. 7

    Brush the faggottini with a mix of egg yolk and milk, then bake at 180°C for 15 minutes until golden. Allow to cool slightly before serving.

💡 Tips and Variations

For a deeper flavour, add a few fresh basil leaves to the filling. If you’d like a twist, swap out the tuma cheese for mozzarella or provola.

📦 Storage

  • • Keep refrigerated for up to 2 days.
  • • You can freeze cooked faggottini for up to a month.
  • • Reheat in the oven at 160°C for 10 minutes before serving.

🍷 Pairing

These courgette and cherry tomato faggottini pair wonderfully with a glass of white wine such as Contea di Sclafani Grillo, whose elegant aroma and dry finish beautifully complement the dish’s flavours.

I wholeheartedly encourage you to give these Sicilian faggottini a go at home — they’re such a lovely way to bring a touch of the island’s warmth and character to your table. Whether you share them with loved ones at a relaxed weekend lunch or as a charming party nibble, they never fail to please. So roll up your sleeves, have fun with the process, and let this little slice of Sicily brighten up your day.

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: