Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Impanata with Lolli: A Festive Classic from Siracusa
Master the art of making impanata with lolli, a delightful Sicilian speciality steeped in tradition and perfect for Christmas Eve.
🛒 Ingredients
- ✓ 400g semolina flour
- ✓ 500g bread dough
- ✓ 200g sausage
- ✓ 400g diced pork
- ✓ 200g pork rind
- ✓ 2 onions
- ✓ 2 teaspoons tomato paste
- ✓ 500ml tomato sauce
- ✓ 400g cauliflower
- ✓ wild fennel seeds
- ✓ salt
- ✓ freshly ground black pepper
- ✓ extra virgin olive oil
- ✓ a glass of vegetable stock
📊 Nutritional Information
Impanata with lolli is a mouthwatering dish hailing from the heart of Siracusa’s culinary heritage, wonderfully suited to the Christmas Eve feast. This recipe weaves together centuries of Sicilian history and cultural influences, bringing you a flavoursome combination of hearty pork ragù, tender sausages, and the gentle touch of cauliflower. Wild fennel seeds add an unmistakable aromatic flair, evoking the island’s countryside. It’s the kind of dish that irresistibly draws family and friends together around the table, sharing moments full of warmth, festivity and tradition.
👨🍳 Preparation
- 1
Begin by preparing the lolli: mound the semolina flour on a clean surface, make a well in the centre and add some lukewarm water with a pinch of salt. Knead until you have a firm dough.
- 2
Shape the dough into a ball, then pinch off pieces and roll them into cylinders about 1cm thick.
- 3
Cut these cylinders into 2cm pieces and gently flatten each between your palms.
- 4
For the ragù, gently sweat a chopped onion in oil, then add the pork and rind, browning them nicely.
- 5
Season with salt, wild fennel seeds, pepper and add half a glass of warm water mixed with tomato paste.
- 6
Pour in the tomato sauce, cover and simmer gently for an hour and a half.
- 7
Cook the lolli in plenty of salted boiling water, then toss them in the ragù.
- 8
Boil the cauliflower in salted water, and cook the diced sausage with the other onion in a little oil.
- 9
Add the vegetable stock to the sausage and continue cooking for 10 minutes.
- 10
Roll out the bread dough into two discs — one larger for the base and a smaller one for the lid.
- 11
Grease a baking tin, place the base disc inside and layer up with the lolli mixture, cauliflower, meat and sausage.
- 12
Moisten with some ragù, season with pepper and drizzle with olive oil before covering with the second dough disc.
- 13
Seal the edges well, prick the top, and bake in a preheated oven at 200°C for an hour.
- 14
Allow the impanata to rest for 10 minutes before serving.
💡 Tips and Variations
For an extra indulgent touch, sprinkle some grated cheese over the filling before sealing the impanata. If you like a bit of heat, a pinch of chilli flakes in the ragù works beautifully.
📦 Storage
- • Keep refrigerated in an airtight container, best eaten within 2 days.
- • Reheat gently in the oven to preserve the crispy crust.
- • Avoid freezing as it can affect the texture of the pastry.
🍷 Pairing
Pair this hearty impanata with a glass of Grillo, a crisp Sicilian white that perfectly complements the robust flavours.
Why not bring a taste of Sicily into your home with this comforting impanata with lolli? It’s a wonderful way to gather loved ones and celebrate with a dish full of history, heart, and flavour. Give it a go, share it around, and enjoy those cosy moments that good food so naturally creates.
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