In Central-Eastern Sicily, there’s a tradition of making what are known as “impanate,” a preparation very similar to Spanish and South American “empanadas,” a legacy from the period of Spanish rule over the island.
The recipe we’re sharing in this post is for the impanate traditionally prepared in Niscemi, a town in southeastern Sicily.
These delightful empanadas were originally made during the Christmas season but have over the years become a treat enjoyed from November-December well into spring.
Every respectable bakery, bar, or deli in Niscemi offers these tasty impanate among its delicacies.
The undisputed star of this recipe is cauliflower, known as “broccolo” in Sicily, which represents the main ingredient of these exquisite turnovers.
This recipe can be further customized by adding ingredients such as olives or sausage to the filling. Experiment and find your favorite version!
Yields and Prep Times
- Serves: 4 people
- Prep Time: 30 minutes plus dough resting time
- Cook Time: 20 minutes
- Total Time: 50 minutes
Nutritional values per serving of Niscemi-Style Impanate
- Calories: 150-200 kcal
- Proteins: 4-6 g
- Fat: 5-8 g
- Carbohydrates: 20-25 g
- Fiber: about 2-3 g
Ingredients
- 300 g semolina flour
- 200 g all-purpose flour
- 10 g brewer’s yeast
- water
- 1 cauliflower
- parsley
- 2 golden onions
- salt
- black pepper
- extra virgin olive oil
Directions
- Preparing the Dough: Begin by dissolving the brewer’s yeast in some warm water and mix it with the flours. Knead the dough until it becomes consistent. Add a bit of lukewarm water and knead until you have a soft dough. Then, cover it with a cloth and let it rest for about half an hour.
- Preparing the Filling: In the meantime, prepare the filling. Clean the cauliflower and cut it into florets. Slice the onions and chop the parsley. Combine all these ingredients, season with salt, pepper, and a drizzle of extra virgin olive oil. Mix everything well, then transfer it to a large bowl and let the flavors meld together.
- Shaping the Impanate: Take the leavened dough and form it into balls. Roll out each ball with a rolling pin and brush it with a bit of extra virgin olive oil. Evenly distribute the filling on the surface of the dough.
- Roll and Cut: Roll the dough with the filling to form cylinders. Cut the cylinders into pieces about 12-15 cm long.
- Prepare Baking Sheets: Place the pieces of filled dough on a baking sheet lined with parchment paper. Make sure to leave some space between each piece to allow them to expand during baking.
- Baking in the Oven: Bake the impanate in a preheated oven at 180°C (350°F) for about twenty minutes or until they are golden and crispy.
- Serve Hot: Once cooked, remove the Niscemi-Style Impanate from the oven and serve them hot. Enjoy!
Wine Pairing
To accompany the irresistible Niscemi-Style Impanate, we recommend opting for a glass of Contea di Sclafani Rosso Novello wine. This wine is an excellent choice to enhance the authentic flavors of this Sicilian delicacy.
Contea di Sclafani Rosso Novello wine is a still wine with a captivating ruby color, ranging from lighter shades to intense violet hues. This color palette evokes the vibrant colors of Sicily, foreshadowing the taste experience to come.
On the nose, this wine will welcome you with a fine and pleasant aroma, which pairs perfectly with the aromas of your impanata. Its aromatic complexity is a true delight for connoisseurs.
When it comes time to savor it, Contea di Sclafani Rosso Novello wine will surprise you with a harmonious and structured flavor. Its well-balanced acidity and full body will complement the flavors of cauliflower, onion, parsley, and puff pastry, creating a delightful pairing.
To fully appreciate all the nuances of this wine, we recommend serving it at a temperature between 16 and 18°C (60°F). Use balloon glasses to maximize your sensory experience.
How To Store Niscemi-Style Impanate
- Cooling: After preparing the impanata, it’s essential to let it cool completely at room temperature. Avoid placing it directly in the refrigerator while it’s still hot, as moisture could compromise the pastry’s texture.
- Wrapping: Once the impanata reaches room temperature, wrap it carefully in plastic wrap or aluminum foil. This will help protect it from moisture and unwanted odors in the refrigerator.
- Refrigeration: Store the wrapped impanata in the refrigerator, preferably in the less cold and drier part, such as the central shelf. Ensure that your refrigerator is set to a temperature between 2°C and 4°C (38°F) to prevent bacterial growth.
- Consume by: Niscemi-Style Impanate are best when freshly prepared, but they can be refrigerated for 2-3 days without issues. However, keep in mind that over time, the puff pastry may become less crispy.
- Reheating: When you’re ready to enjoy your impanata again, reheat it in a preheated oven at 180°C (350°C) for approximately 10-15 minutes or until it’s thoroughly heated, and the surface is crispy.
- Portioning: If you plan to store individual servings separately, wrap them individually in plastic wrap before refrigerating. This way, you can reheat only what you intend to consume without having to reheat the entire quantity.
Your Culinary Adventure with Ricette di Sicilia: Niscemi-Style Impanate
In conclusion, Niscemi-Style Impanate are delightful culinary gems from the heart of Sicily, a dish that embodies the rich flavors and traditions of this captivating island. With its crispy puff pastry, flavorful cauliflower filling, and aromatic seasonings, it’s a true testament to the artistry of Sicilian cuisine.
Whether enjoyed during the holiday season or as a year-round treat, Niscemi-Style Impanate invite you to savor the authentic taste of Sicily in every bite. The versatility of this dish allows you to customize it with your favorite ingredients, making it a delightful canvas for culinary creativity.
So, gather your family and friends, share the joy of preparing and savoring this Sicilian classic together. As you relish the delicious flavors, you’ll not only enjoy a delectable meal but also create cherished memories that celebrate the spirit of Sicilian hospitality. Buon appetito!
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