Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Niscemi’s Cauliflower Impanata: A Taste of True Sicilian Comfort
A warmly spiced Sicilian cauliflower pie wrapped in golden dough — a rustic winter treat from Niscemi, lovingly reimagined for British kitchens.
🛒 Ingredients
- ✓ 300 g semolina flour
- ✓ 200 g tipo 0 flour (or strong plain flour)
- ✓ 10 g fresh yeast
- ✓ Warm water
- ✓ 1 cauliflower
- ✓ Fresh parsley
- ✓ 2 brown onions
- ✓ Salt
- ✓ Black pepper
- ✓ Extra-virgin olive oil
📊 Nutritional Information
If there’s a dish that captures the soul-warming generosity of Sicilian home cooking, it’s the impanata. This rustic, hand-shaped pie has deep roots in Niscemi — a small town in the province of Caltanissetta — where it was once a cherished Christmas speciality. Nowadays, though, locals enjoy it from late autumn well into spring, when the chill in the air practically begs for something comforting and aromatic from the oven.
At the heart of this impanata is cauliflower — known affectionately in the area as broccolo. Far from the bland reputation it sometimes has in the UK, here it becomes wonderfully fragrant when folded into soft dough with onions, parsley, and plenty of good olive oil.
Served piping hot on a crisp winter’s evening, Niscemi’s impanata is the kind of rustic delight that turns a simple gathering into something rather special — all warmth, tradition, and the unmistakable flavour of Sicily.
👨🍳 Preparation
- 1
Dissolve the fresh yeast in a splash of warm water, then combine it with both flours. Begin working the dough, adding warm water little by little until soft and supple. Cover with a clean tea towel and leave to rest for about 30 minutes.
- 2
Prepare the filling: trim the cauliflower and separate it into small florets. Slice the onions and finely chop the parsley. Toss everything together with salt, pepper, and a generous drizzle of extra-virgin olive oil, then leave it to marinate.
- 3
Divide the risen dough into small balls. Roll each one out with a rolling pin and brush lightly with olive oil. Spread some of the cauliflower mixture across the surface.
- 4
Roll the dough into a cylinder and cut into pieces of about 12–15 cm.
- 5
Arrange the filled pieces on a baking tray lined with parchment, leaving a little space between each one.
- 6
Bake in a preheated oven at 180°C for about 20 minutes, or until golden and crisp.
- 7
Serve the impanate warm.
💡 Tips and Variations
For a heartier twist, you can tuck in a few olives or some crumbled sausage with the cauliflower. Fresh herbs such as oregano or marjoram also work beautifully if you’d like to play with the aroma.
📦 Storage
- • Keep in the fridge for up to 2 days.
- • Freeze the baked impanate for up to 1 month.
- • Reheat in the oven at 180°C for about 10 minutes before serving.
🍷 Pairing
A glass of young Sicilian red — such as Contea di Sclafani novello — pairs wonderfully with this dish, enhancing its earthy sweetness and gentle spice.
Thank you for joining me in celebrating this humble yet utterly charming Sicilian classic. I hope this impanata brings a little Mediterranean sunshine into your kitchen, wherever you are. Happy cooking!
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