Ricette di Sicilia

Name: Sicilian mitilugghie
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 4
Ingredients: 600 g durum wheat flour; 30 ml extra virgin olive oil; brewer’s yeast; 30 g sugar; 40 g oregano; 300 ml water; seed oil for frying; sea salt

Cibo, cultura e tradizioni siciliane

Sicilian mitilugghie

Scopri le deliziose Sicilian mitilugghie, un antipasto tipico di Ragusa, facile da preparare e perfetto per ogni occasione!

Author: Nino Messina • Published on: April 5, 2022

Categories: Appetizers

Tags: water flour seed oil extra virgin olive oil oregano ragusa salt sugar

⏱️

Prep Time

20 minutes

🔥

Cook Time

20 minutes

👥

Servings

📊

Difficulty

Easy

💰 Moderate

🗓️ All year round

⭐ 4.7/5

🛒 Ingredients

✓ 600 g durum wheat flour

✓ 30 ml extra virgin olive oil

✓ brewer’s yeast

✓ 30 g sugar

✓ 40 g oregano

✓ 300 ml water

✓ seed oil for frying

✓ sea salt

📊 Nutritional Information

Calories

400 kcal

Protein

10 g

Fat

15 g

Carbohydrates

60 g

Fiber

4 g

Sugars

5 g

Sodium

300 mg

The Sicilian mitilugghie is a beloved appetiser from the province of Ragusa, particularly in the charming town of Acate.
Nino Messina, a passionate culinary enthusiast, shares her fond memories of this dish, recalling how its irresistible aroma would fill the kitchen, inviting everyone to gather around the table.
With its perfect blend of simplicity and flavour, this flatbread is a staple in Sicilian cuisine, enjoyed throughout the year.
Whether you're hosting a dinner party or simply indulging in a quiet evening, the Sicilian mitilugghie promises to elevate the occasion with its delectable taste.

👨‍🍳 Preparation

1

Mix the flour with the yeast and sugar. Add the extra virgin olive oil and water, then start to knead the mixture.
2

Once the mixture becomes pliable, add the salt and continue kneading until you achieve a smooth and even dough.
3

Shape the dough into a ball, cover with a cloth, and leave to rise for a couple of hours at room temperature.
4

After rising, divide the dough into smaller balls, then roll them out on a floured pastry board into discs about half a centimetre thick.
5

Heat the oil in a large frying pan and fry the mitilugghie until they are golden brown.
6

Once cooked, place the Sicilian mitilugghie on a paper towel-lined plate or wire rack, sprinkle with salt and oregano, and serve warm.

💡 Tips and Variations

Try adding rosemary instead of oregano for a different aromatic twist. For a sweet variation, sprinkle with a mixture of sugar and cinnamon after frying.

📦 Storage

• Store any leftover mitilugghie in an airtight container at room temperature for up to two days.
• Reheat in an oven at 180°C for a few minutes to regain crispness before serving.
• Avoid refrigerating as it may cause the flatbread to become soggy.

🍷 Pairing

A Sicilian red wine such as Nero d’Avola would beautifully complement the flavours of the Sicilian mitilugghie. Serve at a temperature of 16°C to 18°C.

Thank you for exploring this delightful Sicilian recipe. We hope you enjoy making and tasting these mitilugghie as much as we do. Buon appetito!

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Ricette di Sicilia

Sicilian mitilugghie