Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Modican Buccateddi: The Authentic Sicilian Street-Food Calzoni
Crisp semolina calzoni filled with broccoli, sausage and sundried tomatoes — a rustic Modican classic bursting with bold Sicilian flavour.
🛒 Ingredients
- ✓ 300 ml warm water
- ✓ 600 g re-milled durum wheat semolina flour
- ✓ 4 g fresh yeast
- ✓ 20 g lard
- ✓ 1 head of broccoli
- ✓ 150 g sausage
- ✓ 1 garlic clove
- ✓ salt
- ✓ freshly ground black pepper
- ✓ sundried tomatoes in oil
- ✓ 1 beaten egg
📊 Nutritional Information
Buccateddi modicani are a delicious culinary walk through the baroque heart of Modica — a celebration of hearty Sicilian flavours wrapped in a satisfying, crisp semolina pastry.
These little calzoni, enriched with a touch of lard for that unmistakable crunch, hold a warming filling of broccoli, sausage and sweet sundried tomatoes. They’re exactly the sort of rustic, comforting bites you’d find at a local feast or shared around a lively family table.
Whether you serve them during winter gatherings or as the highlight of a cosy dinner, buccateddi bring together everything we love about Sicilian home cooking: simple ingredients, big flavours and the joy of sharing something delicious with the people around you.
👨🍳 Preparation
- 1
Heap the flour onto a clean work surface. Dissolve the yeast in the warm water and pour into the centre. Begin mixing with a spoon, then add the salt and the diced lard. Knead until smooth and elastic. Shape into a ball, cover and leave to rise until doubled.
- 2
Trim the broccoli, separate the florets and boil in well-salted water for about 5 minutes. Reserve a ladleful of the cooking water in a cup, add the sundried tomatoes to soften, then chop them finely.
- 3
In a frying pan, brown the crumbled sausage with the garlic. Add the broccoli and chopped tomatoes, cook for a few minutes and season with salt and pepper.
- 4
Divide the risen dough into 8 pieces. Roll each one out with a rolling pin to a couple of millimetres thick. Place some filling in the centre, fold into a half-moon, seal the edges well and brush with beaten egg.
- 5
Bake in a preheated oven at 200°C for about 30 minutes, or until golden.
💡 Tips and Variations
Swap the sausage for salt cod (baccalà) for a lighter, more traditional coastal version. For a little heat, add a pinch of chilli to the filling.
📦 Storage
- • Store the buccateddi in an airtight container at room temperature for up to 2 days.
- • To freeze, wrap each one individually in cling film, place in a resealable freezer bag and freeze for up to 2 months.
- • Defrost completely and warm in the oven at 180°C for 10–12 minutes before serving.
🍷 Pairing
Pair these hearty Modican calzoni with a glass of Cerasuolo di Vittoria — a vibrant Sicilian red that highlights the sweetness of the sausage and sundried tomatoes.
Thank you for exploring the flavours of Modica with this traditional recipe. I hope you try these buccateddi at home and enjoy a true taste of Sicily’s rustic soul.
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