Cuddiruni Impanata Agrigentina

Cuddiruni Impanata Agrigentina Recipe - Traditional Vegetarian Italian Dish

Region / culture: Italy, Sicily | Preparation time: 3 hours | Cooking time: 35-40 minutes | Servings: 8-10 |

Vegetarian diet

Introduction

Cuddiruni Impanata Agrigentina is a traditional Sicilian dish that consists of a delicious savory pie filled with a flavorful mixture of onions, tomatoes, potatoes, cheese, and anchovies. This dish is perfect for a hearty meal and is sure to impress your family and friends.

History

The recipe for Cuddiruni Impanata Agrigentina has been passed down through generations in Sicily, Italy. It is a popular dish that is often enjoyed during special occasions and family gatherings. The combination of ingredients creates a unique and delicious flavor that is loved by many.

Ingredients

Dough

2 lb (907 g) of flour
2 oz (57 g) of fresh active yeast or 3 envelopes of dry yeast
a pinch of salt
water
(or buy 2 lb (907 g) of bread dough from your local Italian bakery)

Stuffing

5 medium onions, sliced to 0.25 inch
0.5 cup of olive oil
1 can (28 oz (794 g)) of Italian peeled tomatoes
4 cups of boiled potatoes, sliced or chopped, about 1.25 lb (567 g) raw
salt and pepper
10 salted filleted anchovies, rinsed (optional)
0.5 cup of grated caciocavallo cheese
0.5 cup of diced caciocavallo cheese
0.5 cup of breadcrumbs
0.25 tsp of oregano
greased baking pan 13 x 8
4 tbsp of olive oil for baking

How to prepare

Dough

In a bowl, mix 0.5 cup of warm water with the yeast.
Add 0.5 cup of flour and 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 the risen dough with the remaining flour. Add some lukewarm water, a 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.

Stuffing

In a 4 qt (3.78 liter) saucepan, over a medium flame, heat 4 tbsp of olive oil with the onions and add a pinch of salt. Sauté for 5 to 7 minutes until the onions release their liquid. Place the onion in a colander to drain the cooking liquids.
In a 4 qt (3.78 liter) saucepan, over a medium flame, heat 4 tbsp of olive oil with the drained onions and sauté for 5 minutes or until the onions are light golden in color, stirring frequently.
Meanwhile, drain peeled tomatoes, cut them in half, and eliminate some seeds.
Add the tomatoes to the onion.
Lower the heat to low, add salt and pepper, and simmer for an additional 10 minutes or until all the liquid is absorbed, stirring occasionally. Set aside. If it is too moist, drain the liquid.

To Assemble

When the dough is ready, split it into 2 pieces.
Briefly knead each piece and roll one to cover the greased baking pan 13 x 8.
Make sure that the dough goes a little over the edge of the pan.
Pour the onion-tomato sauce into the pan and evenly spread the potatoes and grated cheese over it.
Push into the sauce the diced caciocavallo and the anchovies. Sprinkle the oregano uniformly.
Moisten the edge of the impanata with water and knead the other piece of dough, roll, and place it on top.
Seal it well and pinch it all around to make sure it is firmly sealed.
With a fork, pinch a few holes on top to permit the vapor to escape.
Make some indentations with your finger on top of the cuddiruni, sprinkle 2 tbsp of olive oil, shake over the breadcrumbs, and the remaining 2 tbsp of olive oil on top of the breadcrumbs.
Preheat the oven at 400°F, bake for 15 minutes, rotate it, and continue baking for an additional 15 to 20 minutes until light golden brown.
Serve hot.

Variations

Add cooked sausage or ground beef to the filling for a meatier version.
Substitute different cheeses such as mozzarella or provolone for a different flavor.
Add olives or capers for a briny kick.

Cooking Tips & Tricks

Make sure to properly drain the onions and tomatoes to remove excess liquid and prevent the pie from becoming too soggy.

- Be sure to seal the edges of the pie well to prevent the filling from leaking out during baking.

- For a crispy crust, brush the top of the pie with olive oil before baking.

- Serve the Cuddiruni Impanata Agrigentina hot for the best flavor and texture.

Serving Suggestions

Cuddiruni Impanata Agrigentina can be served as a main dish with a side salad or roasted vegetables.

Cooking Techniques

Properly draining the onions and tomatoes will prevent the pie from becoming too watery.

- Sealing the edges of the pie well will ensure that the filling stays inside during baking.

- Baking the pie at a high temperature will result in a crispy crust.

Ingredient Substitutions

You can use store-bought bread dough instead of making your own.

- You can omit the anchovies if you prefer a vegetarian version of the dish.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the pie just before baking. This dish can also be reheated the next day for leftovers.

Presentation Ideas

Serve the Cuddiruni Impanata Agrigentina on a large platter and garnish with fresh herbs such as parsley or basil. Cut into squares or wedges for easy serving.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Pinot Grigio or a light red wine such as Chianti.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Cuddiruni Impanata Agrigentina contains approximately 400 calories.

Carbohydrates

Each serving of Cuddiruni Impanata Agrigentina contains approximately 50 grams of carbohydrates.

Fats

Each serving of Cuddiruni Impanata Agrigentina contains approximately 20 grams of fats.

Proteins

Each serving of Cuddiruni Impanata Agrigentina contains approximately 10 grams of proteins.

Vitamins and minerals

Cuddiruni Impanata Agrigentina is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains wheat (gluten), dairy (cheese), and fish (anchovies).

Summary

Cuddiruni Impanata Agrigentina is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cuddiruni Impanata Agrigentina is a delicious and hearty Sicilian dish that is perfect for a special meal or gathering. With a flavorful filling and a crispy crust, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day in Agrigento, Sicily, and I was visiting my dear friend Maria. Maria was known throughout the town for her incredible cooking skills, and she had graciously invited me into her kitchen to teach me one of her most prized recipes – Cuddiruni Impanata Agrigentina.

As Maria began to prepare the dish, I watched in awe as she effortlessly mixed together a medley of fresh ingredients – ripe tomatoes, fragrant basil, tangy olives, and savory capers. The smells wafting through the kitchen were intoxicating, and I couldn't wait to taste the finished product.

As we sat down to eat, Maria explained to me the history behind Cuddiruni Impanata Agrigentina. She told me that it was a traditional Sicilian dish that had been passed down through her family for generations. Each ingredient had been carefully chosen to represent the flavors of the region, creating a dish that was both comforting and delicious.

After that day, I knew that I had to learn how to make Cuddiruni Impanata Agrigentina for myself. I spent hours in Maria's kitchen, watching her prepare the dish over and over again until I had it memorized. And when I finally made it on my own for the first time, it was a moment of pure joy and satisfaction.

Over the years, I continued to refine my recipe for Cuddiruni Impanata Agrigentina, adding my own personal touches and variations. I shared it with friends and family, who all raved about its delicious flavors and comforting warmth. It became a staple at family gatherings and special occasions, bringing people together around the dinner table in a way that only food can.

As I think back on that fateful day in Maria's kitchen, I am filled with gratitude for the time and patience she showed me as she taught me the art of making Cuddiruni Impanata Agrigentina. It was a gift that I will always cherish, and one that I am proud to pass on to future generations.

And so, as I sit here now, preparing the dish once again for a family dinner, I am reminded of the power of food to connect us to our past and to each other. The flavors of Sicily come alive in each bite of Cuddiruni Impanata Agrigentina, transporting me back to that warm summer day in Agrigento and the incredible woman who taught me how to make it.