Pastizzu or Impanata Noto Style

 

 

For Christmas, in the town of Noto, tradition calls for the preparation of a specialty called pastizzu. Pastizzu, in Italian it means pasticcio, referring to a dish composed of many and various ingredients wrapped in a sheet of pasta dough and cooked in the oven.
The execution of this dish is mostly left at the discretion of the preparer and except for the sheet of pasta dough to wrap the pastizzu, the ingredients used depend on the availability or what the pantry has to offer. The following recipe is for guidance.

 

 

 Serves 8 to 12

 

 

The main components of the Impanata are:

• Dough
• Meat sauce
• Sautéed cauliflower 
• Pasta

• Ricotta
• Piacentino cheese or any cheese you prefer

 

Ingredients for the Dough

• 2 lb. flour
• 2 oz. fresh active yeast or 3 envelopes of dry yeast
• 3 tablespoons of olive oil
• ½ teaspoon of sugar
• juice of 1 lemon
• pinch of salt
• water
• Or buy 2 lb. of bread dough in your local Italian bakery and work into the dough 3 tablespoons of olive oil and the juice of 1 lemon.

 

Preparation of 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 soft dough is obtained. If it is 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, the lemon juice, 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.

 

Ingredients for the Sauce

• 1 ¼ lb. plain sausages without casing
• 3 tablespoons olive oil
• 2 small size onion, finely chopped
• ½ cup of dry red wine
• 1 14 oz. can peeled tomato, chopped
• ¼ cup finely chopped Italian parsley 
• salt and pepper

 

Preparation of the Sauce
In a 4 qt. saucepan, over a medium flame heat 3 tablespoons of olive oil with the onions, cook until the onions are translucent. Add sausage meat and sauté until the onions are light golden in color, stirring and breaking any lumps of the meat. Add wine and increase to a high heat to allow the alcohol to quickly evaporate. Lower heat to medium and add tomatoes, salt and pepper to taste. Lower the flame and simmer for 45 minutes, stirring occasionally.
Let it rest a few minutes, then skim off any excessive fat, set aside and keep warm.

 

Preparation of the Cauliflower

You will need:

• Florets of a small head of cauliflower about 1 lb.

• ½ medium onion finely minced
• 2 tablespoons of olive oil

In a 4 qt. saucepan, bring to a boil about 2 quarts of water with ½ tablespoon of salt. Dip cauliflower in the boiling water to blanch them for 2 minutes. Drain and set aside.
In a 4 qt. saucepan, over a medium flame heat 2 tablespoons of olive oil, the onion and sauté until golden in color. Add cauliflower and sauté for 5 to 7 minutes. Add salt and pepper to your taste. Set on the side

 

Preparation of the Pasta
You will need:

• 1 lb. pasta penne or ziti rigate (ridged)

 

In a large pot filled with an abundant amount of salted water, cook the pasta al dente reducing the recommended cooking time by 3 minutes.
When pasta is ready, drain, return to the pot where it was cooked and toss pasta with the sauce. Set on the side

 

The Final Assembly

• 12 oz. ricotta
• 1 ½ cups Piacentino cheese or any cheese you prefer

 

When dough is ready, split it in 2 pieces. Briefly knead each piece and roll it to cover a greased round spring form pan 10 X 2 ½ inches.
Sprinkle half of the cheese in the pasta and pour into pan. Add sautéed cauliflower, spread the ricotta evenly and sprinkle the remaining cheese.
Knead the other piece of dough and before rolling it moisten with water the edge of the pastizzu, place on top of the focaccia 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

• 2 tablespoons of olive oil

 

Preheat the oven to 400 degrees, bake for 15 minutes, remove from oven and wash top of the pastizzu with 2 tablespoons of olive oil.
Return to oven for an additional 15 to 20 minutes until light golden brown.

Serve it hot!