Christmas Focaccia Caltanissetta Style

(“Impanata Natalizia alla Nissena” – “Mpanata Nissena di Natali”)

 

 

The impanata Nissena prepared for Christmas is stuffed with baccala’, the salted cod and a unique 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. We recommend to make it with two layers of dough with the stuffing in between.

 

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 Sauce

• 8 large plum tomatoes

• 4 tablespoons of olive oil
• 2 cloves of garlic, finely minced
• 4 basil leaves torn into pieces
• ½ teaspoon of oregano (more or less to taste)
• salt and pepper

 

 

The Baccala’

• 2 lb. boneless salted cod, baccala’ pre-soaked for 48 hours changing the water at least every 12 hours.
• 2 cups of flour
• 1 cup of olive oil for frying
• salt and pepper

The Other Essentials

• Greased baking pan 13 X 8
• 2 tablespoons of olive oil for washing

 

 

The Sauce

• Preparation

Preheat oven to 375 degrees. bake for 15 minutes Wash the tomatoes, wipe dry, place in a pan and bake for 15 minutes. When cooled enough to be handled, peel, remove seeds, chop, place in a bowl  and add olive oil, garlic, torn basil leaves, oregano (to taste) and salt and pepper. Mix it with a spoon and set on the side.

 

The Baccala’

• Preparation

Cut fillets of baccala’ into pieces, approximately 2 X1 ½ inches.
Wipe the fillets dry with paper or a clean kitchen towel.
Place 1 cup of flour in a wide pan to dip in the baccala’.
In a 10 inch skillet, over a medium flame heat about ½ cup of olive oil.
Place 1/3 of fillets in flour to coat lightly.
When the oil is hot but not smoking add a few coated fillets and fry them until golden brown on all sides. Drain on paper towels and set on the side.
Continue until all baccala’ is fried.
If needed add more flour to pan or more oil to frying skillet.

 

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.
Place the fried baccala’ in the dough lined pan, (check if salt is needed) and evenly spread the tomato sauce 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!