Nfigghiulate – Traditional Sicilian Savory Pastries
Nfigghiulate, a beloved Sicilian specialty, are golden, savory pastries filled with flavorful sausage, caciocavallo cheese, and a fragrant mentuccia herb pesto. These little rounds of deliciousness make the perfect accompaniment to any meal, or simply a treat for a cozy gathering with family and friends. With their unique combination of ingredients, this dish brings the true taste of Sicily right to your table.
Recipe Overview:
- Category: Savory Pastries (Lievitati)
- Serves: 6 people
- Preparation Time: 3 hours (for rising)
- Cooking Time: 40 minutes
- Total Time: 3 hours 40 minutes
- Difficulty: Moderate
- Cuisine: Sicilian, Italian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semola di grano duro rimacinata (Durum wheat semolina flour) | 500g |
| Water | 250g |
| Extra virgin olive oil | 25g |
| Fresh brewer’s yeast | 7g |
| Fine salt | 7g |
| Sausage (salsiccia) | 500g |
| Caciocavallo cheese (grated) | 120g |
| Mentuccia (Italian mint) | 60g |
| Extra virgin olive oil (for pesto) | 180g |
| Lard (strutto) | To taste |
Instructions:
1. Preparing the Dough:
Begin by preparing the dough for the nfigghiulate. In a large mixing bowl, place the semola di grano duro flour. Crumble the fresh brewer’s yeast over the flour and then gradually pour in the water while mixing with one hand, ensuring it incorporates well. Continue kneading until the dough starts to come together. Once the water is absorbed, add the salt and, little by little, drizzle in the extra virgin olive oil, continuing to knead until the dough becomes smooth and elastic.
2. First Rising:
Cover the dough with plastic wrap and let it rise at room temperature (around 26°-28°C) for at least 3 hours. During this time, the dough will double in size and become light and airy.
3. Preparing the Filling:
While the dough is rising, prepare the filling. Wash and dry the mentuccia (Italian mint) thoroughly. Place it in a tall, narrow container and add the extra virgin olive oil. Use an immersion blender to blend the mint and oil into a smooth pesto-like consistency. Set aside.
4. Grating the Caciocavallo Cheese:
Next, take the caciocavallo cheese and grate it using a coarse grater. You’ll need approximately 120g of grated cheese for this recipe.
5. Sautéing the Sausage:
In a frying pan, cook the sausage by breaking it up into small pieces as it cooks, allowing the fat to render and the sausage to brown. Once cooked, set the sausage aside to cool slightly.
6. Shaping the Pastry:
Once the dough has risen, transfer it to a clean surface and roll it out using a rolling pin. Aim for a thickness of about 1mm. Lightly grease the dough with a small amount of lard (strutto), which will add richness and flavor to the pastries. Spread the mentuccia pesto evenly over the surface of the dough, and then sprinkle the grated caciocavallo cheese on top. Finally, distribute the cooked sausage over the entire surface.
7. Rolling and Cutting the Dough:
Roll the dough tightly into a log shape. Once rolled, cut the dough into rounds about 6 cm thick.
8. Shaping the Nfigghiulate:
Place the rounds of dough on a baking sheet lined with parchment paper. Gently press down on each round with the palm of your hand to flatten them slightly, giving them their signature appearance.
9. Baking the Nfigghiulate:
Preheat the oven to 180°C (350°F), using static heat. Bake the nfigghiulate for approximately 40 minutes, or until they are golden brown and cooked through. The aroma that fills the kitchen will be irresistible!
10. Cooling and Serving:
Once baked, remove the nfigghiulate from the oven and allow them to cool slightly. They are best enjoyed warm, but they can also be served at room temperature.
Tips & Variations:
- Sausage: You can use any type of sausage you prefer for the filling, though a mildly spiced or sweet Italian sausage works best to balance the richness of the caciocavallo and the freshness of the mint pesto.
- Dough: The dough can be made in advance and left to rise overnight for a deeper flavor, but it will need to be brought to room temperature before rolling out.
- Pesto: If mentuccia is not available, you can substitute it with a mild fresh mint, though the authentic flavor will be slightly different.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Fat | 45g |
| Saturated Fat | 10g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 20g |
| Sodium | 550mg |
| Cholesterol | 30mg |
This recipe for Nfigghiulate brings the authentic flavors of Sicily into your home with its delicate pastry, savory sausage filling, and fragrant mint pesto. Whether served as an appetizer, snack, or part of a larger meal, these pastries are guaranteed to be a hit. Perfect for sharing at family gatherings or holiday feasts, they offer a taste of Sicilian heritage with every bite. Enjoy the delicious combination of flavors and textures in each tender, golden round!
