Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Impagnata di Broccoletti: The Crown Jewel of Siracusan Focaccia
Discover the authentic Impagnata di Broccoletti — a rustic, flavour-packed focaccia that’s a beloved emblem of Siracusa, perfect for festive gatherings or a scenic picnic.
🛒 Ingredients
▸ For the dough
- ✓ 500 g Sicilian focaccia dough
▸ For the filling
- ✓ 1 kg tender-stem broccoli
- ✓ 250 g Sicilian fennel-flavoured sausage
- ✓ 200 g diced caciocavallo cheese
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ chilli flakes or black pepper, as preferred
📊 Nutritional Information
If you’re keen to bring the genuine taste of Siracusan cooking to your table, look no further than the Impagnata di Broccoletti. This hearty, aromatic focaccia is bursting with spiced sausage and creamy caciocavallo cheese, representing a cherished treat during winter celebrations and family lunches. Its irresistible fragrance will captivate everyone with the very first bite.
👨🍳 Preparation
- 1
Wash the tender-stem broccoli, chop into florets and blanch in salted boiling water for 5–7 minutes. Drain and leave to cool slightly.
- 2
Remove the casing from the sausage, break it up then mix it with the broccoli, diced caciocavallo and a pinch of chilli flakes.
- 3
Prepare the focaccia dough and divide it into two equally thick discs, about half a centimetre each.
- 4
Grease a baking tray with extra virgin olive oil and press down the first disc, ensuring it neatly lines the edges.
- 5
Spread the filling evenly over the base, then cover with the second disc, sealing the edges well.
- 6
Brush the surface with an equal mix of olive oil and water, then leave to rest for 30 minutes.
- 7
Bake in a preheated oven at 220°C for around 45 minutes, until golden and crisp.
- 8
Take out from the oven, allow to cool slightly, and serve your impagnata di broccoletti while still wonderfully warm.
💡 Tips and Variations
For an even richer flavour, feel free to stir in some black olives or anchovy fillets into the filling. To deepen the cheesiness, try blending caciocavallo with other Sicilian cheeses like tuma.
📦 Storage
- • Keep the impagnata at room temperature for up to 1 day, covered loosely with a cotton cloth.
- • Store in the fridge in an airtight container for up to 3 days.
- • Reheat gently in the oven at 160°C for 10 minutes before serving.
- • You can also freeze it once cooked and warm it through whenever you like.
🍷 Pairing
Pair the impagnata di broccoletti with a glass of Cerasuolo di Vittoria — a DOCG Sicilian red with bright fruity aromas and a full, rounded body that perfectly complements the sausage and caciocavallo.
There’s something truly heartwarming about sharing an impagnata di broccoletti, a slice of Siracusan heritage that brings rustic charm to any table. I warmly encourage you to give this recipe a whirl — whether for a cosy family lunch or a lively gathering with friends. Trust me, once you’ve savoured that first mouthful, you’ll be hooked and eager to share this slice of Sicily with your loved ones.
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