Stuffed Bread Syracuse’s Style

(“Impanata Siracusana” – “Mpanata Siracusana”)

The simple and austere character of the people of Syracuse is reflected in the way they cook, in fact whether you eat eihter in a restaurant or as a guest to a family dinner, you will notice the plain yet elegant presentation and the mixture of the few ingredients used in the preparation of their tasty specialties.
The impanata was introduced in Siracusa by the Spanish and the look is reminiscent of the impanada made in the Iberian Peninsula.
The Impanata is made with bread dough, broccoli rape, 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 tasted.

 

Serves 8 to 10

 

Ingredients: 

For the Dough

• 2 lb. fine semolina flour
• 2 oz. fresh active yeast or 3 envelopes of dry yeast
• 3 tablespoons of olive oil
• ½ teaspoon of sugar
• pinch of salt
• Or buy 2 lb. of bread dough in your local Italian bakery.

For the Filling

• 2 bunches broccoli rape, remove the tough stems, cut 1 inch from bottom and rinse
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 lb. sausages, preferably the thin sausages called “Cervellata” 
• ¼ lb young Caciocavallo cheese cut in ¼ inch cubes
• salt and pepper

For Baking

• 1 tablespoon of lard or 2 tablespoons of olive oil for washing

 

 

Preparation

The Dough
In a bowl mix ½ cup of warm water and the yeast. Add the sugar, ½ cup of flour, mix until it is well blended and a soft dough is obtained. 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, pinch of salt and knead to obtain an  elastic dough, similar to bread dough. 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.

The Filling
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 rape and sauté for 7 to 10 minutes, until tender. Add salt and pepper to your taste.
Remove from flame and using a slotted spoon place in a colander to drain and set aside.
Using the oil and liquid left from the broccoli cook over a medium heat the sausages cut in 1 inch pieces for 15 minutes or until cooked, stirring occasionally. Remove from flame using a slotted spoon place in the colander with the broccoli, to drain.
In a bowl mix the sausages and the broccoli rape, until they are blended well.

Making the Stuffed Bread
When dough is ready, split it in 2 pieces. Briefly knead each piece and roll it 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 seal it well, pinching to make sure it is sealed firmly.
Cut 2 or 3 slits on top to permit the vapor to escape.

The Baking
Preheat at 375 degrees, bake for 15 minutes than take it out of the oven and wash top of impanata with lard or olive oil.
Return to oven for an additional 15 to 20 minutes until light golden brown.

Serve it hot!