Homemade Piruna Niscemi-Style: Sicilian Flavors

Today, we will take you on a journey to discover an authentic culinary treasure of the island: Piruna Niscemi-Style.
These delightful turnovers filled with spinach, seasoned with garlic, salt, and black pepper, are a true delicacy that embodies the tradition and flavors of Sicily.
Piruna are renowned for their thin and delicate crust, similar to that of calzones but with a lighter texture thanks to the use of puff pastry.
Their filling, made with spinach, garlic, salt, and black pepper, is a celebration of Mediterranean flavors.
This delicacy is a testament to the culinary tradition of the city of Niscemi, which jealously preserves its authentic recipes.

Yields and Prep Times

• Serves: 6 people
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1h 20m

Nutritional values per serving of Piruna

• Calories: 300 kcal (approximately)
• Proteins: 10 g
• Fats: 15 g
• Carbohydrates: 30 g

Ingredients

For the dough:

• 1 kg of semolina flour
• 10 g of brewer’s yeast
• 1 teaspoon of salt
• 1 teaspoon of sugar
• Half a glass of extra virgin olive oil
• Water (in an amount approximately half of the flour)
• 1 teaspoon of baking soda
• Juice of half a lemon

For the filling:

• 500 g of spinach
• 2 cloves of garlic
• Salt
• Freshly ground black pepper

Directions

1. To prepare Piruna, start by boiling the spinach in plenty of salted water. Once cooked, drain them and let them dry for 20 minutes.
2. After drying, squeeze the spinach to remove as much water as possible, forming patties with the vegetables. Slice the spinach finely, then transfer them to a plate and add crushed garlic, salt, and black pepper. Mix everything well.
3. Now, let’s prepare the dough. In a bowl with the flour, add the yeast dissolved in a little warm water, then begin kneading while adding the salt and a teaspoon of sugar. Let the dough rest for a few minutes, then take it and flatten it well with your fingers, forming dimples. Squeeze the lemon juice onto the dough, add the baking soda, and half a glass of oil. Continue kneading until the oil is fully absorbed.
4. After about 20 minutes, take a piece of dough the size of a fist and start rolling it out until you get a disk about 40 cm in diameter. The dough will inevitably tear in some places, but don’t worry, the important thing is that it’s thin. Drizzle enough olive oil onto the dough and massage the surface. At this point, roll the dough from the edges toward the center, as if you were forming a fan. Repeat this process with the rest of the dough.
5. Starting from the first rolled dough, apply slight pressure on the dough and with a rolling pin, form a disk about 20 cm in diameter. Then, place the filling on half of the disk and fold the calzone, sealing the edges well.
6. Bake the Piruna at 200°C (390°F) for 20 minutes. Once cooked, remove them from the oven and place them on wooden boards to cool.

Wine Pairing

Now that you’ve prepared your Piruna with love, the perfect pairing cannot be missed to enhance the flavors of this Sicilian delight.
We recommend serving these flavorful turnovers with a glass of Contea di Sclafani Sangiovese.
Contea di Sclafani Sangiovese offers a round and harmonious flavor that pairs perfectly with the richness of the spinach filling in Piruna. Its well-defined structure will help balance the flavors, making every bite an extraordinary taste experience.
The dry characteristic of this red wine will cleanse the palate after each bite of your Piruna. This will allow you to fully appreciate the freshness of the spinach and the flavor of the puff pastry without the flavors overlapping.
To fully enjoy the qualities of Contea di Sclafani Sangiovese, make sure to serve it at the correct temperature, between 16°C and 18°C (60°F).

How to store Piruna Niscemi-Style

1. Short-Term Storage: Piruna are at their best when consumed fresh, right out of the oven. Their thin and crispy dough, along with the spinach filling, retains their freshness and distinctive flavor when freshly baked.
2. Refrigerator Storage: If you happen to have leftovers for some reason, you can store them in the refrigerator. Before doing so, make sure to let the Piruna cool completely at room temperature. Once they are cool, wrap them in plastic wrap or place them in an airtight container. Ensure the container is well sealed to prevent the entry of air, which could cause ingredient oxidation and affect freshness.
3. Storage Time: Piruna can be stored in the refrigerator for a maximum of 2-3 days. However, we emphasize that, even though they may remain edible for this period, their crispiness and best flavor will be maintained if consumed as soon as possible.
4. Reheating: If you wish to enjoy the leftovers, you can reheat them in a preheated oven at 180°C (360°F) for about 10-15 minutes. This will allow them to regain some crispiness and warmth.

Your Culinary Adventure with Ricette di Sicilia: Piruna Niscemi-Style

Piruna Niscemi-Style is a true delight for the palate, with its thin pastry enveloping the rich spinach filling.
This dish is a testament to Sicilian culinary traditions, and every bite will take you on a unique culinary journey.
Serve them as an appetizer or as a main course and savor the authentic taste of Sicily. Buon appetito!

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