Impanata Agrigentina in Bianco

Impanata Agrigentina in Bianco Recipe - Authentic Italian Vegetarian Dish

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

Vegetarian diet

Introduction

Impanata Agrigentina in Bianco is a traditional Italian dish that originates from the region of Agrigento in Sicily. This savory pie is filled with a delicious combination of cauliflower, onions, potatoes, cheese, and anchovies, all encased in a homemade dough. It is a perfect dish for a family gathering or a special occasion.

History

Impanata Agrigentina in Bianco has been a staple in Sicilian cuisine for centuries. The dish is believed to have originated in the city of Agrigento, where it was traditionally made with locally sourced ingredients such as cauliflower, onions, and anchovies. Over time, the recipe has evolved to include different variations of fillings, but the essence of the dish remains the same - a flavorful and hearty pie that is perfect for sharing with loved ones.

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

florets of a medium head of cauliflower, about 1.5 lb (680 g), rinsed and sliced 0.25 inch thick
5 medium onions, sliced 0.25 inch thick
0.5 cup of olive oil
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 inches
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, bring to a boil about 2 qt (1.89 liter) of water with 0.5 tbsp of salt.
Dip the cauliflower in the boiling water to blanch them and remove as soon as the water returns to a boil.
Drain and set aside.
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 onions in a colander to drain the cooking liquids.
Return the onions to the 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.
Add the cauliflower to the onions.
Add salt and pepper.

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, making sure that the dough goes a little over the edge of the pan.
Pour the onion-cauliflower sauce onto the dough 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 the 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 olives or capers to the filling for an extra burst of flavor.
Substitute the cauliflower with broccoli or spinach for a different twist.
Use different types of cheese such as mozzarella or provolone for a variation in taste.

Cooking Tips & Tricks

Make sure to blanch the cauliflower before adding it to the filling. This will help to soften the cauliflower and ensure that it cooks evenly in the oven.

- Be sure to sauté the onions until they are light golden in color. This will help to bring out their natural sweetness and add depth of flavor to the dish.

- When assembling the impanata, be sure to seal the edges of the dough well to prevent any filling from leaking out during baking.

- Before serving, allow the impanata to cool slightly to allow the flavors to meld together.

Serving Suggestions

Impanata Agrigentina in Bianco can be served as a main course with a side salad or roasted vegetables. It can also be enjoyed as a snack or appetizer.

Cooking Techniques

Be sure to preheat the oven before baking the impanata to ensure even cooking.

- Rotate the impanata halfway through baking to ensure that it cooks evenly on all sides.

Ingredient Substitutions

If you prefer a shortcut, you can use store-bought bread dough instead of making your own.

- Feel free to customize the filling with your favorite vegetables or meats.

Make Ahead Tips

Impanata Agrigentina in Bianco can be assembled ahead of time and refrigerated until ready to bake. Simply cover the unbaked pie with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve the impanata on a large platter and garnish with fresh herbs such as parsley or basil. Cut into slices and serve with a dollop of marinara sauce on the side.

Pairing Recommendations

Impanata Agrigentina in Bianco pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Leftover impanata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Impanata Agrigentina in Bianco contains approximately 400 calories.

Carbohydrates

Each serving of Impanata Agrigentina in Bianco contains approximately 50 grams of carbohydrates.

Fats

Each serving of Impanata Agrigentina in Bianco contains approximately 20 grams of fats.

Proteins

Each serving of Impanata Agrigentina in Bianco contains approximately 10 grams of proteins.

Vitamins and minerals

Impanata Agrigentina in Bianco is a good source of vitamin C, vitamin K, potassium, and calcium.

Alergens

This recipe contains gluten, dairy, and fish (anchovies). Please be mindful of any allergies or dietary restrictions.

Summary

Impanata Agrigentina in Bianco is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that can be enjoyed as a main course or as a side dish.

Summary

Impanata Agrigentina in Bianco is a delicious and comforting dish that is perfect for sharing with family and friends. With a flavorful filling encased in a homemade dough, this savory pie is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Impanata Agrigentina in Bianco. It was many years ago, when I was just a young girl living in the small village of Agrigento, Sicily. My grandmother, Nonna Maria, was known far and wide for her incredible cooking skills, and she was always willing to share her knowledge with me.

One day, while helping Nonna Maria prepare for a big family gathering, I noticed her carefully mixing together the ingredients for the Impanata Agrigentina in Bianco. As I watched her work her magic in the kitchen, I knew that I had to learn how to make this delicious dish for myself.

I eagerly asked Nonna Maria to teach me the recipe, and she smiled warmly at me before handing me a worn and stained piece of paper. On it was written the secret to making the perfect Impanata Agrigentina in Bianco. Nonna Maria explained each step to me in detail, making sure that I understood the importance of each ingredient and technique.

I spent hours in the kitchen with Nonna Maria, watching her expertly roll out the dough, layering it with the savory filling of tomatoes, onions, garlic, and anchovies. She showed me how to fold and crimp the edges of the pastry, creating a beautiful braided pattern that would seal in all the flavors.

As the Impanata Agrigentina in Bianco baked in the oven, the tantalizing aroma filled the air, making my mouth water in anticipation. When it was finally ready, we sat down at the table with the rest of the family and enjoyed the fruits of our labor. The crispy crust gave way to a rich and savory filling that melted in our mouths, leaving us all craving more.

Over the years, I have made the Impanata Agrigentina in Bianco countless times, always remembering the lessons that Nonna Maria taught me. Each time I prepare this dish, I am transported back to that small kitchen in Agrigento, surrounded by the love and warmth of my family.

I have shared this recipe with friends and neighbors, passing on the tradition of this delicious Sicilian dish to the next generation. And as I watch them enjoy the Impanata Agrigentina in Bianco, I am reminded of the bond that food creates between people, connecting us to our past and our heritage.

In a world that is constantly changing, the recipes that Nonna Maria passed down to me are a link to my roots, a reminder of where I come from and who I am. And as long as I have the memories of her guiding me in the kitchen, I know that I will always be able to recreate the flavors of my childhood, bringing joy and comfort to those I love.

So, the next time you are looking for a taste of Sicily, why not try your hand at making the Impanata Agrigentina in Bianco? I promise that with a little patience and a lot of love, you will be able to savor the same flavors that have been passed down through generations in my family. And who knows, maybe one day you will be the one teaching this recipe to someone you hold dear, creating new memories and traditions to cherish for years to come. Buon appetito!