Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Mpanatigghi: Modica’s Spiced Chocolate & Beef Pastries
A beautifully curious Sicilian biscuit: tender pastry filled with chocolate, almonds and delicately spiced beef - a Baroque treasure from Modica.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 200 g lard
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 5 g baker’s ammonia
- ✓ 100 ml Marsala wine
- ✓ 200 g caster sugar
- ✓ 400 g minced veal
- ✓ 150 g toasted almonds, finely chopped
- ✓ 100 g dark chocolate, grated
- ✓ 1 whole clove
- ✓ Cocoa butter, as needed
- ✓ Extra-virgin olive oil, as needed
- ✓ Ground cinnamon, to taste
- ✓ A pinch of salt
📊 Nutritional Information
Few Sicilian sweets are as intriguing - or as steeped in local folklore - as Modica’s ‘mpanatigghi. These little half-moon pastries hide a filling that might sound improbable at first: minced veal, almonds and dark chocolate gently warmed with spices and a whisper of Marsala. Born during the Spanish rule of the 16th century, they’re a glorious blend of sweet and savoury, Baroque indulgence and everyday ingredients. Whether served at Christmas or enjoyed alongside a small glass of aged Marsala, they’re the sort of treat that transports you straight to the narrow, sun-washed streets of Modica.
👨🍳 Preparation
- 1
Prepare the pastry by mixing the flour, lard, eggs, 100 g of the sugar, Marsala, baker’s ammonia and a pinch of salt. Knead until smooth, then wrap and chill for 1 hour.
- 2
Brown the minced veal in a little olive oil, then allow to cool completely.
- 3
Combine the cooled meat with the chopped almonds, cocoa butter, remaining sugar, the crushed clove, a little salt, cinnamon and the grated chocolate. Warm gently until the mixture thickens and becomes cohesive.
- 4
Roll out the pastry to 5 mm thick and cut into ovals roughly 10 cm long. Spoon a little filling in the centre of each, fold into a half-moon and seal the edges well with a touch of water.
- 5
Snip a small vent in the top of each pastry with kitchen scissors.
- 6
Arrange on a baking tray and bake in a preheated static oven at 200°C for 20 minutes, or until lightly golden.
💡 Tips and Variations
For a brighter aroma, add a little grated orange zest to the filling. If you prefer a deeper nutty flavour, swap some of the almonds for toasted walnuts or hazelnuts.
📦 Storage
- • Store in an airtight container, away from humidity, for up to 10 days.
- • You can also freeze them - either baked or unbaked - and cook or reheat as needed.
🍷 Pairing
These pastries are superb with a glass of Marsala Vergine Stravecchio or an aged Ambra Secco, whose warm, spiced sweetness pairs beautifully with the chocolate and aromatic filling.
Modica’s ‘mpanatigghi are a testament to Sicily’s gift for transforming humble ingredients into something extraordinary. Rich, fragrant and wonderfully distinctive, they’re a biscuit that lingers in the memory long after the last bite.
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