A typical Sicilian Christmas dish

 

Scacciata patate editedSchiacciata Siciliana con patate

In Italy there isn’t a national Christmas dish like we have in the UK and the USA with our turkey and roast potatoes and veg. Each region (ogni regione), each town (ogni paesino) and each family (ogni famiglia) has its own traditional dish. That’s why the country is famous for so many culinary delights! As we’re so close to Christmas I would like to share one of my favourite Christmas dishes with you, which is typical of Catania in Sicily.
Here are some key words to help you follow the recipe:

• circa (pron. CHEER-KA) – around/approximately
• aggiungere (pron. A-JOON-JEH-REH) – to add
• tagliare (pron. TA-LEE-ARE-EH) – to chop
• pelare (pron. PEL-ARE-EH) – to peel
• un pizzico (pron. PITS-EEK-OH) – a pinch

Ingredienti:

1. 1kg farina di semola (semolina flour)
2. 50g lievito di birra (brewer’s yeast)
3. Olio extra vergine d’oliva (extra virgin olive oil)
4. 2 cipolle grosse (large onions)
5. 1 pomodoro (tomato)
6. Un po di polpa di pomodoro (a bit of tomato pulp)
7. 3 patate medie (medium potatoes)
8. sale e peperoncino (salt and chilli flakes)

Istruzioni (Instructions):

1. Inserire nel boccale del frullatore circa 450-500ml di acqua. L’impasto deve risultare sodo, se necessita aggiungere altra acqua. Aggiungere il lievito, un cucchaio di sale e circa 20ml di olio per 10 secondi.
(Put around 400-500ml of water in to a blender. The dough needs to be firm, if needed, add more water. Add the yeast, a tablespoon of salt and around 20ml of olive oil for 10 seconds)

2. Aggiungere la farina 2-3 min e lasciar lievitare in luogo tiepido per circa 1 ora.
(Add the flour and blend for 2-3 minutes and then leave somewhere warm to rise for around 1 hour)

3. Tagliare grossolanamente le cipolle e far cuocere assieme ad un bicchere d’acqua per circa sei minuti, finche non diventano morbide.
(Roughly chop the onions and cook along with a cup of water for around 6 minutes, or until they are soft.)

4. Aggiungere sei cucchiai d’olio e.v.o., un pizzico di sale e cuocere per circa 12-13 min
(Add six tablespoons of extra virgin olive oil and a pinch of salt and cook for around 12-13 minutes)

5. Pelare le patate e tagliarle sottilissime utilizzando sempre il pelapatate
(Peel the potatoes and slice them thinly with the peeler)

6. Dividere la pasta in due parti (2/3 e 1/3) e stendere la parte più grossa in una sfoglia di circa 1/2 cm. Foderare con esso una teglia unta d’olio e stendere sulla sfoglia le cipolle, e le patate.
(Split the dough in two (2/3 and 1/3) and spread the larger part into a 1/2cm thick pastry. Line a pre-oiled tray with the pastry and spread the onions and the potatoes on top.)

7. Aggiungere il pomodoroe, la polpa e un po’ di peperoncino in polvere o chi preferisce pepe. Ricoprire il tutto con la sfoglia stesa della restante pasta.
(Add the tomato, tomato pulp and some chilli flakes or pepper if preferred. Cover with the remaining pastry.)

8. Infornare in forno caldo a 220 °C per circa 35 min ed ecco il risultato nella foto. Buon appetito!
(Bake in a pre-heated oven at 220 for around 35 minutes and you can see the result in the photo. Enjoy!)

 
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