Ricette di Sicilia

Name: Embrace Sicilian Cuisine: Homemade Niscemi-Style Impanate
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4
Ingredients: 300 g semolina flour; 200 g plain flour; 10 g brewer's yeast; Warm water; 1 cauliflower; Parsley; 2 golden onions; Salt; Black pepper; Extra virgin olive oil

Cibo, cultura e tradizioni siciliane

Embrace Sicilian Cuisine: Homemade Niscemi-Style Impanate

Scopri la tradizione siciliana con Embrace Sicilian Cuisine: Homemade Niscemi-Style Impanate. Gusta le delizie di Niscemi!

Author: Pina Romano • Published on: March 17, 2023

Categories: Bread, pizzas, and focaccias

Tags: water caltanissetta cauliflower onions flour extra virgin olive oil black pepper parsley salt

⏱️

Prep Time

1 hour and 10 minutes

🔥

Cook Time

20 minutes

👥

Servings

📊

Difficulty

Intermediate

💰 Moderate

🗓️ Winter to Spring

⭐ 4.6/5

🛒 Ingredients

✓ 300 g semolina flour

✓ 200 g plain flour

✓ 10 g brewer's yeast

✓ Warm water

✓ 1 cauliflower

✓ Parsley

✓ 2 golden onions

✓ Salt

✓ Black pepper

✓ Extra virgin olive oil

📊 Nutritional Information

Calories

150-200 kcal

Protein

4-6 g

Fat

5-8 g

Carbohydrates

20-25 g

Fiber

2-3 g

Niscemi-Style Impanate are a cherished Sicilian delicacy, rooted in the rich culinary traditions of Niscemi, a quaint town in southeastern Sicily.
These delightful turnovers, reminiscent of Spanish empanadas, are a testament to the island's historical influences.
Originally a festive treat savoured during the Christmas season, they have become a beloved dish enjoyed from November through to the spring months.
The aroma of freshly baked impanate, filled with the hearty goodness of cauliflower, onions, and parsley, fills the air, inviting you to indulge in a slice of Sicily.
Best enjoyed as a warm, comforting meal on a chilly evening, these impanate are perfect for sharing with loved ones, bringing a taste of Sicilian hospitality to your table.

👨‍🍳 Preparation

1

Dissolve the brewer's yeast in some warm water and mix it with the semolina and plain flours. Knead the dough, adding lukewarm water until soft. Cover with a cloth and let rest for about 30 minutes.
2

Clean and cut the cauliflower into florets. Slice the onions and chop the parsley. Combine these with salt, pepper, and a drizzle of extra virgin olive oil in a large bowl.
3

Form the rested dough into balls. Roll each out with a rolling pin and brush with extra virgin olive oil. Spread the filling evenly over the dough.
4

Roll the dough with the filling into cylinders and cut into pieces about 12-15 cm long.
5

Place the filled dough pieces on a baking sheet lined with parchment paper, spaced apart.
6

Bake in a preheated oven at 180°C for about 20 minutes until golden and crispy.
7

Serve the impanate hot and enjoy!

💡 Tips and Variations

For a richer flavour, consider adding olives or sausage to the filling. You can also experiment with different herbs for added aroma.

📦 Storage

• Allow the impanate to cool completely before wrapping in plastic wrap or aluminium foil.
• Store in the refrigerator, preferably on the central shelf, for up to 2-3 days.
• Reheat in a preheated oven at 180°C for 10-15 minutes to restore crispiness.

🍷 Pairing

Pair these delightful Niscemi-Style Impanate with a glass of Contea di Sclafani Rosso Novello, a Sicilian wine with a captivating ruby color and a harmonious, structured flavour that complements the dish beautifully.

Thank you for exploring the flavours of Sicily with this Niscemi-Style Impanate recipe. We hope you enjoy creating and savouring this delightful dish. Share the joy with family and friends, and immerse yourself in the warmth of Sicilian hospitality. Buon appetito!

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Ricette di Sicilia

Embrace Sicilian Cuisine: Homemade Niscemi-Style Impanate