Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli Caturro: A Rustic Sicilian Staple Brought Back to Life
Discover Scicli’s traditional wholemeal caturro - a humble, comforting Sicilian classic with roots deep in rural history.
🛒 Ingredients
- ✓ 500 g wholemeal durum wheat flour
- ✓ 3 litres water
- ✓ Sea salt, to taste
📊 Nutritional Information
If you're in the mood for a taste of Sicily’s rural past, Scicli’s caturro is exactly the dish to bring to your table.
This old-fashioned wholemeal “polenta” was once a lifeline for farming families, prepared with little more than flour, water and patience. The result is a warm, nourishing bowlful that feels both rustic and deeply comforting - a reminder of when Sicilian cooking was all simplicity and substance.
👨🍳 Preparation
- 1
Bring 3 litres of lightly salted water to the boil in a large pot.
- 2
Sprinkle in the flour gradually, whisking firmly in the same direction to prevent lumps from forming.
- 3
Add the remaining flour a little at a time, giving it a few minutes between additions so the mixture thickens evenly.
- 4
Reduce to a gentle simmer and cook for about 30 minutes, stirring often, until you have a smooth, thick and creamy polenta.
- 5
Ladle the caturro into bowls and finish with a drizzle of extra-virgin olive oil. If you fancy, top with garlicky fried vegetables or simply cooked legumes with rosemary.
- 6
For a heartier version, let the caturro cool, slice it, and fry the pieces until golden and crisp.
💡 Tips and Variations
For extra richness, top your caturro with fresh ricotta or a rustic tomato sauce.
If you enjoy bold flavours, add a pinch of chilli - or even a drizzle of honey for an unexpected sweet twist.
📦 Storage
- • Store in the fridge for 2–3 days, covered with cling film.
- • Reheat gently in a frying pan or in the oven with a little olive oil to revive the texture.
- • Leftovers are perfect for frying the next day.
- • Avoid freezing - wholemeal flour tends to separate once thawed.
🍷 Pairing
Serve Scicli caturro with a glass of Eloro Pignatello. Its dry, delicate profile complements the earthy simplicity of the dish beautifully.
With this Scicli caturro, you’ve brought a piece of Sicily’s culinary heritage into your kitchen.
Few ingredients, deep tradition, and a flavour that speaks of a time when food was humble, hearty and shared. Enjoy it warm, with a drizzle of good olive oil and a glass of robust Sicilian red - rural Sicily at its most authentic.
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