Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermo’s Golden Mattonella: A Classic from the Sicilian Street-Food Counter
A flaky, sesame-topped Sicilian bake layered with tuma cheese, ham and tomato — a comforting Palermo favourite, reimagined for British kitchens.
🛒 Ingredients
- ✓ 500 g puff pastry
- ✓ 500 g tuma cheese (or another mild soft cheese)
- ✓ 350 g cooked ham
- ✓ Tomato sauce
- ✓ Sesame seeds
- ✓ 1 egg yolk
- ✓ A splash of milk
📊 Nutritional Information
Few things summon the spirit of Palermo quite like a slice of mattonella. This much-loved street-food staple is a beautiful lesson in simplicity: soft tuma cheese, ribbons of ham and a bright layer of tomato sauce, all wrapped in buttery puff pastry and baked until irresistibly golden.
It’s the kind of thing you might spot in the window of a neighbourhood bakery or pick up from a bustling street stall — warm, fragrant, and impossible not to nibble before you even get home. The contrast between the crisp pastry and the molten filling is enough to transport you straight to a Sicilian morning, where breakfast often leans savoury and wonderfully indulgent.
Whether served as part of a leisurely breakfast or as a satisfying lunch, Palermo’s mattonella is a delightful slice of Sicilian comfort — simple, generous, and utterly moreish.
👨🍳 Preparation
- 1
Line a baking tray with parchment and lay down the first sheet of puff pastry, covering the base and sides.
- 2
Add a layer of cooked ham followed by thin slices of tuma.
- 3
Spread over a light layer of tomato sauce, then top with more ham.
- 4
Cover with the second sheet of pastry, pressing firmly to seal the edges.
- 5
Brush the surface with a mixture of beaten egg yolk and a little milk, then scatter generously with sesame seeds.
- 6
Bake in a static oven at 200°C for about 10 minutes, or until beautifully golden.
- 7
Leave to cool slightly before slicing into squares and serving warm.
💡 Tips and Variations
Fancy a twist? Griddled courgettes or aubergines make a lovely addition to the filling. If you can’t get hold of tuma, a mild melting cheese such as mozzarella works well too.
📦 Storage
- • Keep in an airtight container in the fridge for up to 3 days.
- • Freeze the cooked mattonella for up to 1 month, wrapped tightly in cling film.
- • Reheat in the oven at 180°C for about 10 minutes to restore its crispness.
🍷 Pairing
A glass of Nero d’Avola — with its fruity warmth and gentle spice — is the perfect companion to this rich and comforting Sicilian classic.
I hope this recipe brings a little taste of Palermo’s bustling streets into your home. Give it a try and let yourself fall in love with its simple, soulful flavours. Buon appetito!
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