Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Lentini Cuḍḍuruni with Wild Chard: A Taste of Rustic Sicily
Discover the heart of Sicilian countryside cooking with cuḍḍuruni from Lentini, a golden flatbread stuffed with wild chard and salty cheese – a true rustic delight!
🛒 Ingredients
▸ For the dough
- ✓ 350 g semolina flour
- ✓ 15 g fresh yeast
- ✓ 2 teaspoons sugar
- ✓ 1 teaspoon salt
- ✓ Lukewarm water, as needed
- ✓ Extra-virgin olive oil
▸ For the filling
- ✓ 4 bunches of wild Swiss chard (bietole selvatiche)
- ✓ 150 g primo sale cheese
- ✓ A handful of pitted black olives
- ✓ Extra-virgin olive oil
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you fancy bringing a slice of authentic Sicilian countryside to your dining table, try making Lentini’s cuḍḍuruni filled with wild greens! This rustic flatbread, hailing from the Lentini area, encloses a lovely mixture of wild chard, bone-dry black olives, and crumbly primo sale cheese between golden, crisp layers of dough. It’s a simple, wholesome peasant dish that carries the warm aromas of a wood-fired oven and good olive oil.
👨🍳 Preparation
- 1
Begin by making the dough: pile the semolina into a well and sprinkle in the sugar, yeast and a splash of lukewarm water.
- 2
Start mixing, then add the salt and a drizzle of olive oil. Knead until you have a smooth, elastic dough.
- 3
Cover with a clean cloth and let it prove in a warm spot for about an hour.
- 4
Meanwhile, wash the wild chard thoroughly and cook it covered in a pan without adding water for 20 minutes.
- 5
Drain the chard and leave it to cool, then squeeze out any excess moisture carefully.
- 6
Roll the dough out into two thin discs – one will be the base, the other the lid.
- 7
On the base, spread the cooked chard, chop in the olives, crumble over the primo sale cheese, season with black pepper and drizzle with a little olive oil.
- 8
Place the second dough disc on top and pinch the edges together firmly to seal with a decorative ridge.
- 9
Brush the top with extra virgin olive oil and prick it gently all over with a fork.
- 10
Bake in a preheated oven at 200°C for about 20 minutes, until the flatbread is beautifully golden and crisp.
- 11
Allow to cool for a few minutes before slicing and serving.
💡 Tips and Variations
If you can’t find wild chard, regular chard or spinach works well. For a punchier flavour, stir in some gently caramelised red onion, or add a little chopped tomato for extra juiciness.
📦 Storage
- • Keep the cuḍḍuruni covered with a cotton cloth at room temperature for up to a day.
- • Refresh its crispiness by warming in a 180°C oven for 10 minutes.
- • You can freeze it cooked, wrapped tightly in cling film; thaw at room temperature before reheating.
- • Avoid storing in the fridge to prevent the dough from going hard.
🍷 Pairing
Serve alongside a glass of Cerasuolo di Vittoria, a Sicilian red wine bursting with fruity and floral notes – it beautifully complements the crispness of the cuḍḍuruni and the slightly bitter tang of the wild chard.
There’s something truly special about bringing a rustic Sicilian recipe like the cuḍḍuruni to your table – it’s comfort food that tells a story of tradition, fresh ingredients, and simple pleasures. I urge you to have a go at this charming flatbread; it’s perfect to share with family and friends, whether as a hearty lunch or an impressive supper. Give it a whirl and watch how this humble slice of Sicily sparks smiles and warm conversations around your dining table.
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