Sicilian mitilugghie are a typical appetizer of Acate in the province of Ragusa, eastern Sicily.
Yield, prepare and cook time
- Serves: 4
- Prepare time: 20 minutes
- Rest time: 2 hours
- Cook time: 20 minutes
- Total time: 2h 40m
About Sicilian mitilugghie
Sicilian mitilugghie are a real must in Ragusa cuisine.
Thanks to the flavor of their ingredients, they are one of the most popular dishes cooked in the area all year round.
If you are looking for an extraordinary appetizer to serve at a dinner party, this recipe is just what you are looking for.
Sicilian mitilugghia is a kind of flatbread that can be flavoured in a sweet way (with sugar) but also in a savoury way (usually with salt and rosemary).
It is a quick and easy appetiser that, despite its simplicity, will be appreciated by your guests.
The aromatic flavor of the herbs and the saltiness of the sea salt really makes this the top appetizer recipe ever!
Ingredients
- 600 g durum wheat flour
- 30 ml extra virgin olive oil
- brewer’s yeast
- 30 g sugar
- 40 g oregano
- 0,3 dl water
- seed oil
- sea salt
How to prepare Sicilian mitilugghie
Mix the flour with the yeast and sugar, add the extra virgin olive oil and water, then start to knead.
When the mixture becomes pliable, add the salt and continue to knead until you get a smooth and even dough.
Shape the dough into a ball, cover with a cloth and leave to rise for a couple of hours at room temperature.
When this time has elapsed, shape the dough into balls, then roll them out on a pastry board sprinkled with flour, making discs half a centimeter thick.
Heat the oil in a large frying pan and fry the mitilugghie until golden brown.
After cooking, place the Sicilian mitilugghie on a paper towel lined plate or wire rack, sprinkle them with salt and oregano and finally serve warm for eating.
Wine pairing
A Sicilian red wine would be an excellent pairing with these Sicilian mitilugghie. A Delia Nivolelli Merlot is for example a worthy and easily attainable choice.
Delia Nivolelli Merlot is a ruby red wine with flecks of orange that develop after longer aging. The taste is dry, mellow and inviting.
Serve at 16° C – 18° C.
