Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Bolognesi - A Crispy, Cheesy Sicilian Street-Food Favourite
Discover the irresistible Catanese bolognesi: golden pastries filled with savoury tomato, ham and melting cheese, wrapped in a perfectly crisp crust - a beloved classic of Sicily’s street-food heritage.
🛒 Ingredients
- ✓ 500 g tipo 0 flour
- ✓ 500 g semolina flour
- ✓ 700 ml water
- ✓ 100 g lard
- ✓ 50 g sugar
- ✓ 30 g salt
- ✓ Half a sachet of dried baker’s yeast
- ✓ 3 sheets of puff pastry
- ✓ 400 g cooked ham
- ✓ Extra-virgin olive oil
- ✓ 500 g tomato pulp
- ✓ 500 g tuma or another mild melting cheese
- ✓ 1 egg
📊 Nutritional Information
If you’ve ever wandered through the bustling streets of Catania, you’ll know that Sicilian street food isn’t just something you grab on the go - it’s a way of life. Among the many irresistible delights, le bolognesi hold a special place in the hearts of locals: warm, golden pastries with a soft, savoury filling and a crisp top that flakes ever so slightly as you bite in.
These little beauties combine a humble bread-dough base with a rich tomato sauce, slices of cooked ham and plenty of wonderfully melty tuma - a fresh Sicilian cheese that turns gloriously creamy in the oven. A disc of puff pastry crowns each one, giving that signature layered crunch that makes bolognesi unforgettable.
Whether served for a family gathering, packed up for a spring picnic or enjoyed warm straight from the oven, they capture the generous, homely spirit of Sicilian cooking: bold flavours, honest ingredients and food meant to be shared with joy.
👨🍳 Preparation
- 1
Place the flours in a large bowl, make a well in the centre and add the yeast.
- 2
Pour in a little water to dissolve it, then add the remaining ingredients and knead for about 10 minutes.
- 3
Let the dough rest for 10 minutes, then knead again on a work surface for another 10 minutes until smooth.
- 4
Transfer the dough to a floured bowl and leave it to rise in a warm place for roughly 2 hours.
- 5
Divide the dough into pieces of about 100 g each and let them rise again while you prepare the filling.
- 6
In a frying pan, heat a little olive oil and add the tomato pulp, salt and sugar. Simmer until thickened.
- 7
Roll the dough portions into discs and fill them with tomato, cooked ham and tuma.
- 8
Cut slightly smaller discs of puff pastry and place them on top of each filled dough disc.
- 9
Brush the edges with beaten egg, seal with the pastry and cut a small slit in the centre.
- 10
Bake at 180°C for 15 minutes, then rest for 5 minutes before serving.
💡 Tips and Variations
Swap the tuma for mozzarella or scamorza for a slightly different flavour and melt. Add a pinch of chilli flakes to the tomato filling for a warming kick. For a richer finish, brush the puff-pastry tops with egg yolk instead of whole egg.
📦 Storage
- • Store the bolognesi in an airtight container at room temperature for up to 2 days.
- • They can be frozen for up to a month; defrost them naturally at room temperature.
- • Reheat in the oven at 180°C for 5 minutes to restore their crispness.
🍷 Pairing
Enjoy these bolognesi with a glass of Contea di Sclafani Grillo - a bright Sicilian wine with elegant aromas and a dry, refreshing finish that complements the richness of the filling.
Thank you for exploring this Catanese favourite with me. I hope these bolognesi bring a little sunshine and Sicilian warmth into your own kitchen - happy baking and buon appetito!
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