Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Impanata di Agnello: Authentic Flavours of Sicilian Easter from Siracusa
Delve into the rich tradition of Siracusa's Easter with this Impanata di Agnello—a rustic, fragrant focaccia packed with the vibrant tastes and aromas of Sicily.
🛒 Ingredients
▸ For the dough
- ✓ 600g Sicilian focaccia dough
▸ For the filling
- ✓ 1kg lamb, cut into chunks
- ✓ 1 litre vegetable stock
- ✓ 500g potatoes
- ✓ 2 onions
- ✓ 2 bay leaves
- ✓ 1 lemon
- ✓ A handful of parsley
- ✓ Half a glass of dry Marsala wine
- ✓ 50g grated Pecorino Siciliano
- ✓ 100g semi-aged Caciocavallo, diced
- ✓ Extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re looking to bring a true celebration to your table, look no further than Impanata di Agnello, a cherished Easter classic from Siracusa. This golden, crisp focaccia conceals tender lamb pieces lovingly cooked with onions, fragrant Marsala wine, potatoes, and traditional Sicilian cheeses. It’s an ancient dish that honours the warmth, hospitality, and convivial spirit of island feasts.
👨🍳 Preparation
- 1
Rinse the lamb pieces under cold water with a squeeze of lemon juice, then pat them dry thoroughly with kitchen paper.
- 2
Make a vegetable stock using carrot, celery, and onion, or alternatively use a granulated stock cube.
- 3
In a pan, gently fry the sliced onions in olive oil with the bay leaves. Add the lamb, browning it well on all sides.
- 4
Pour in the Marsala wine and let it bubble away until mostly evaporated. Stir in the chopped parsley, seasoning with salt and freshly ground black pepper. Cover with the stock and simmer gently for 40 minutes.
- 5
Remove the lamb, discard the bones, and chop the meat into bite-sized pieces. Return the meat to the pan along with diced potatoes, Pecorino, and diced Caciocavallo cheese.
- 6
Continue to cook gently for another 40 minutes, adding more stock if needed to keep the filling moist.
- 7
Roll out two sheets of focaccia dough. Lay the first sheet on a baking tray lightly oiled or lined with baking paper.
- 8
Spread the filling evenly over the base, then cover with the second sheet. Seal the edges securely, brushing the top with a mix of olive oil and water.
- 9
Allow it to rest in a warm spot for about an hour to prove, then bake in a preheated oven at 220°C for 45 minutes, or until beautifully golden.
- 10
Let it cool slightly before slicing. Serve warm, ideally with a glass of rich Sicilian red wine.
💡 Tips and Variations
For a flavour twist, add a sprinkle of oregano to the filling or swap some of the lamb for kid goat for a milder taste. Brush the top with an egg yolk for a beautifully glossy, golden crust that feels wonderfully homely.
📦 Storage
- • Store the impanata covered in the fridge for up to 2 days.
- • Reheat in the oven at 180°C for 15 minutes before serving.
- • It freezes well once cooked—slice it beforehand and warm slices directly in the oven.
- • Avoid leaving it out at room temperature for more than 12 hours.
🍷 Pairing
Pair this hearty impanata with a Contessa Entellina Cabernet Sauvignon Riserva — an intense, velvety red that complements the rich filling and the subtle Marsala notes beautifully.
This Impanata di Agnello is a wonderful way to bring a touch of Sicilian heart and heritage to your table. It’s a bit of a labour of love, but the soulful flavours and golden crust make every moment in the kitchen worthwhile. Gather your loved ones, pour a good Sicilian wine, and share this timeless feast — it’s sure to become a cherished family favourite.
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