Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Agrigento Mignolate: Rustic Sicilian Swirl Breads
Soft, golden Sicilian savoury swirls filled with olives, cheese and onion — a comforting taste of Agrigento’s street-food tradition.
🛒 Ingredients
▸ Dough
- ✓ 300 g plain flour
- ✓ 300 g re-milled durum wheat semolina
- ✓ 12 g fresh baker’s yeast
- ✓ 30 g extra-virgin olive oil
- ✓ 320 g water
- ✓ 10 g sugar
- ✓ 10 g Trapani sea salt
▸ Filling
- ✓ 150 g mortadella, diced
- ✓ 150 g Sicilian caciocavallo cheese, diced
- ✓ 100 g pitted black olives
- ✓ 2 onions, thinly sliced
- ✓ Freshly ground black pepper
- ✓ Extra-virgin olive oil
📊 Nutritional Information
Sicily has an extraordinary gift for turning simple, everyday ingredients into unforgettable comfort food, and few bites capture that magic quite like the mignolata of Agrigento. These rustic savoury swirls, once baked for farm workers during olive blossom season — the mignole that inspired their name — are a small celebration of the island’s generosity and tradition.
Imagine a soft, beautifully risen dough rolled around sweet onions, briny black olives, and nuggets of melting Sicilian caciocavallo. Every slice has that irresistible Mediterranean aroma you’d expect from a bakery perched above the sea. They’re the sort of thing you’d happily nibble on while wandering a Sicilian market or share warm at a weekend table with friends.
They do ask for a little patience, especially with the baking, but the reward is pure Agrigento in every bite — comforting, hearty, and wonderfully moreish.
👨🍳 Preparation
- 1
Combine the water, yeast and sugar in a bowl, then add both flours. Mix in the olive oil and salt and knead until the dough is smooth and elastic.
- 2
Leave the dough to rise in a warm place until doubled in size.
- 3
Gently soften the onions in a little olive oil with a pinch of salt and a splash of water for about 15 minutes.
- 4
Dice the mortadella and caciocavallo, and pit the olives if needed.
- 5
Divide the dough in two, roll each piece into a rectangle and layer on the onions, cheese, mortadella, olives and pepper.
- 6
Roll each sheet into a log and slice into pieces roughly 6 cm thick.
- 7
Press each piece lightly between your palms to form the classic spiral shape.
- 8
Arrange the mignolate on a parchment-lined tray and bake at 200°C for about 40 minutes until golden.
💡 Tips and Variations
Swap the mortadella for crumbled sausage if you prefer something punchier, or add sautéed broccoli for a more rustic, wintry version. The dough freezes beautifully, so you can prepare it ahead for fuss-free baking.
📦 Storage
- • Once cooled, store the mignolate in airtight bags.
- • They will keep for 2–3 days in a cool, dry place.
- • You can freeze them after baking and warm them in the oven for a few minutes before serving.
🍷 Pairing
Enjoy with a young Nero d’Avola, whose bright fruitiness pairs beautifully with the savoury filling.
I hope these Agrigento mignolate bring a little Sicilian warmth into your kitchen. They’re simple, generous and full of character — exactly the sort of baking that makes sharing food such a joy. Buon appetito!
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