Focaccia Caltanissetta Style

(“Impanata Nissena” - “ Mpanata Nissenise”)

 

 

The rich farmland of the province of Caltanissetta produces grain and a variety of vegetables making agriculture an important contributor to the local economy. In this province first quality red wine, the Nero di Avola, fine olive oil, the extra virgin “Colli Nisseni” DOP, and a large quantity of pecorino cheese are produced in the fertile surrounding hills and mountains.
The inhabitants of Caltanissetta, called Nisseni, and of the entire province prefer plain cooking with a large use of the local vegetables.
Meat dishes are rarely cooked apart from holidays or special occasions.
The people residing by the shore consume fish which they catch themselves or are easily affordable.
The impanata Nissena is prepared for special occasions stuffed with cauliflowers and eels and for Christmas with baccala’, salt cod and a special tomato sauce.
The classic mpanata Nissena is made with three layers of dough, but if the middle layer is not cooked to perfection, the result is a regrettable waste of efforts and ingredients.
The following recipe follows the role of the standard Sicilian mpanata which is made with two layers of dough with the stuffing in between them.

 

 

Serves 8

 

Ingredients:

• For the Dough

• 2  lb. flour
• 2 oz. fresh active yeast or 3 envelopes of dry yeast
• 4 tablespoons of olive oil
• ½ teaspoon of sugar
• pinch of salt
• water
• Or buy 2 lb. of bread dough in your local Italian bakery and work into the dough 4 tablespoons of olive oil.

 

• The Preparation

In a bowl mix ½ cup of warm water with the yeast. Add the sugar, ½ cup of flour, mix until it is well blended and a soft dough is obtained. If it is too dry add some water, if it is too watery add some 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 again, cover and put in a warm place until it almost doubles in size, 1 to 2 hours.

 

For the Stuffing

The Cauliflower

• Florets of a medium head of cauliflower about 1½ lb., rinsed

• 1 medium onion finely minced
• 3 tablespoons of olive oil
• 2 cups of red wine
• salt and pepper

 

The Eels

• 2 lb. eels, skin removed and cut in 1½ inches pieces
• 2 garlic cloves crushed
• ¼ cup chopped parsley
• 3 bay leaves
• 3 tablespoons of olive oil
• salt and pepper

The Other Essentials

• ½ cup of toasted breadcrumbs
• ½ cup of grated of Piacentino or pecorino cheese
• Greased baking pan 13 X 8
• 2 tablespoons of olive oil for washing

 

 

The Cauliflower

• Preparation

In a 4 qt. saucepan, over a medium flame heat 3 tablespoons of olive oil with the onions and cook until the onions are translucent. Add cauliflower and sauté for 5 to 7 minutes or until the onions are light golden in color, stirring frequently.  Add wine and increase to a high heat to allow the alcohol to quickly evaporate. Lower heat to low, add salt and pepper and simmer for an additional 10 minutes or until all the liquid is absorbed, stirring occasionally. Set on the side. Should it result too moist add some breadcrumbs.

 

The Eels

• Preparation

Clean the eels and dry on a clean paper or kitchen towel.
In a 3 ½ or 4 qt. sauté pan, over a medium flame heat 3 tablespoons of olive oil. When the oil is hot but not smoking add the eels, garlic, bay leaves and salt and pepper. Sauté until the eels are scorched on all sides.
Add the parsley and 1 cup of water.
Lower the flame and simmer for 20 minutes, stirring occasionally.
If needed add a few tablespoons of water.
Remove from flame and using a slotted spoon place in a colander to drain, set aside. When it is cool, discard bay leaves and garlic, remove the bones from the eels and mince them finely. Place in a bowl and mix into it the breadcrumbs and the cheese. Set on the side.

 

The Assembly

When dough is ready, split it in 2 pieces. Briefly knead each piece and roll one to cover the greased baking pan 13 X 8. Making sure that the dough goes a little over the edge of the pan.
Pour the minced eels into the pan and evenly spread the cauliflower over it.
Moisten the edge of the impanata with water and knead the other piece of dough, roll and place it on the top. Seal it well and pinch it all around to make sure it is firmly sealed.
Cut 2 or 3 slits on top to permit the vapor to escape.

 

• The Baking

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