Stuffed Focaccia Syracuse’s Style
The simple and austere character of the people of
reflected in the way they cook. In fact, whether you eat either in a restaurant or as a guest to a family dinner,
you will notice the plain yet elegant presentation and the mixture of few ingredients used in the preparation of
their tasty specialties.
The impanata was introduced to Siracusa by the Spanish and is reminiscent of the impanada made in the Iberian Peninsula.
is made with
bread dough, broccoli rabe, sausages and Caciocavallo cheese; the combination of these components results in an
aromatic and very tasty product that no one can compare with anything ever
Serves 8 to
For the Dough
fine semolina flour
fresh active yeast or 3 envelopes of dry yeast
tablespoons olive oil
buy 2 lb of bread dough in your local Italian bakery.
bunches broccoli rabe, tough stems removed, cut 1 inch from bottom and rinsed
tablespoons olive oil
garlic cloves, chopped
sausages, preferably the thin sausages called “Cervellata”
young Caciocavallo cheese, cut in ¼-inch cubes
tablespoon lard or 2 tablespoons olive oil for washing
In a bowl, mix ½ cup of warm water with the yeast. Add the sugar and ½
cup of the flour and mix until well blended and a soft dough is formed. Should it be too dry, add some water; if it
is too watery, add flour. Set aside, covered, in a warm place. After 45 minutes to 1 hour, combine risen dough with
remaining flour, add some lukewarm water, the oil and a pinch of salt and knead to obtain
an elastic dough, similar to bread
Make a ball, cut across the top to allow it to rise, cover and put in a
warm place until it almost doubles in size, 1 to 2 hours.
In a 4-qt. saucepan, bring to a boil about 2 quarts of water with ½
tablespoon of salt. Dip broccoli in the boiling water to blanch them and remove as soon the water returns to a
boil. Drain and set aside.
In a 4-qt. saucepan, over a medium flame, heat 3 tablespoons of olive
oil and the garlic. Add broccoli rabe and sauté for 7 to 10 minutes, until tender. Add salt and pepper to
Remove from flame and, using a slotted spoon, place in a colander to drain. Set aside.
Using the oil and liquid left from the broccoli, cook the sausage, cut
into 1-inch pieces, over medium heat for 15 minutes or until cooked, stirring occasionally. Remove from flame using
a slotted spoon and place in the colander with the broccoli to drain.
In a bowl, mix the sausage and the broccoli
rabe until they are blended well.
When dough is ready, split it into 2 pieces.
Briefly knead each piece and roll one piece out to cover a greased pan (13 x 9 x 2 inches).
Spoon the filling over it; add the cubed cheese, making sure to leave the edges free of filling.
Knead the other piece of dough and, before rolling it, moisten the edge of
the impanata. Place on top of the dough with the
filling and pinch firmly to seal it well. Cut 2 or 3 slits on top to allow the vapor to
Preheat at 375 degrees, bake for 15 minutes and then take it out of
the oven. Wash top of impanata with lard or olive
Return to oven for an additional 15 to 20 minutes until light golden
Serve it hot!