Today, we take you on a captivating culinary journey through baroque Sicily. We will bring you to Modica where we will discover a delicacy that embraces the city tradition: buccateḍḍi.
Prepared with a dough enriched with lard, which makes them surprisingly crispy, buccateḍḍi are a palate delight and a tribute to the culinary tradition of this charming Sicilian city.
Buccateḍḍi are small calzones that enclose an extraordinary combination of ingredients typical of the region.
From broccoli and sausage to potatoes and cod (the latter being typical of the end-of-year holidays), and even simpler versions with tomato and tuma cheese, each variant is a symphony of flavor that celebrates the city’s rich gastronomic tradition.
Buccateḍḍi are not only a burst of flavor but also a balanced culinary choice.
The ingredients in this recipe, namely broccoli and sausage, bring along a rich dose of fiber, protein, vitamins, and minerals, while the carefully prepared dough enriched with lard adds an authentic touch that makes them unique.
Yields and Prep Times
- Serves: 4 people
- Prep Time: 30 minutes plus the dough rising time
- Cook Time: 20 minutes
- Total Time: 50 minutes
Nutritional Values per serving
- Calories: 400-450 kcal
- Proteins: 12-15 g
- Fats: 10-12 g
- Carbohydrates: 60-70 g
- Sugars: 2-3 g
- Fiber: 5-7 g
- Sodium: 450-550 mg
Ingredients
- 3 dl of water
- 600 g of re-milled durum wheat semolina flour
- 4 g of brewer’s yeast
- 20 g of lard
- 1 broccoli
- 150 g of sausage
- 1 clove of garlic
- salt
- freshly ground black pepper
- sun-dried tomatoes in oil
- 1 beaten egg (for brushing the surface of the buccateḍḍi)
Directions
- Preparing the buccateḍḍi: Place the flour in a mound on a clean surface. In a bowl, dissolve the yeast in warm water and pour it into the center of the flour mound. Begin kneading with a spoon and add the salt. Add the lard in small pieces and continue kneading until you have a smooth dough. Shape the dough into a ball and cover it. Let it rise until it doubles in size.
- Prepare the Broccoli and Sun-Dried Tomatoes: Meanwhile, prepare the filling. Clean the broccoli and break the florets, reducing the larger ones. Boil them in plenty of salted water for about 5 minutes after it comes to a boil. In a cup, put a ladle of cooking water and soak the sun-dried tomatoes to soften them. Then, cut them into small pieces.
- Cook the Sausage and Define the Filling: In a skillet, sauté the crumbled sausage with a clove of garlic. Once the broccoli is ready, add them to the skillet along with the chopped sun-dried tomatoes. Let it all cook for a few minutes and season with salt and pepper to taste.
- Creating the buccateḍḍi: Divide the risen dough into 8 small balls. Roll out each ball with a rolling pin to achieve a thickness of about a couple of millimeters. Then, place some of the prepared filling in the center of each dough circle. Fold them in half, sealing the edges with care. You can create a decorative cord pattern if you prefer (as tradition dictates). Brush the surface of the buccateḍḍi with the beaten egg.
- Baking: Bake the buccateḍḍi in a preheated oven at 200°C (390°F) for about 30 minutes or until they are golden and fragrant.
Wine Pairing
You’ve lovingly prepared your buccateḍḍi, and now you’re looking for the ideal wine to enhance the flavors of this delicious Sicilian specialty?
We highly recommend pairing them with a glass of Cerasuolo di Vittoria, a red wine that captures the essence of Sicily in every sip.
Cerasuolo di Vittoria is a still wine with an inviting cherry-red color. But its true magic lies in its aroma and taste.
The floral and fruity bouquet will welcome you with notes of cherry and wild berries, preparing you for a unique sensory journey.
Its full, round, and dry flavor complements the complexity of buccateḍḍi perfectly, creating a harmony of flavors that will satisfy your palate with every bite.
To fully enjoy the experience, make sure to serve Cerasuolo di Vittoria at the ideal temperature, typically between 14°C and 16°C (60°F), after allowing it to breathe.
This temperature allows the wine to reveal all its nuances and blend perfectly with the flavors of the buccateḍḍi.
How to Store Buccateḍḍi
- Room Temperature Storage: Once completely cooled, you can store buccateḍḍi in an airtight container at room temperature for up to 2 days. Make sure to cover them well to prevent moisture.
- Freezing: If you want to extend their shelf life, buccateḍḍi can be frozen. Wrap them individually in plastic wrap and then place them in an airtight food bag. They can be stored in the freezer for up to 2 months.
- Reheating before Consumption: When you’re ready to enjoy your buccateḍḍi again, thaw them completely (if frozen) and then reheat them in a preheated oven at 180°C (355°F) for about 10-12 minutes or until they are warm and fragrant. This will make the buccateḍḍi taste freshly baked.
Your Culinary Adventure with Ricette di Sicilia: Buccateḍḍi
In conclusion, buccateḍḍi are much more than simple calzones; they are a culinary masterpiece that captures the essence of Sicilian tradition.
This recipe takes us on a journey through the authentic flavors of Sicilian cuisine, where fresh ingredients come together to create a symphony of flavors.
Whether you choose to prepare the filling with broccoli and sausage or opt for a simpler variation, buccateḍḍi pay homage to the culinary roots of beautiful, baroque Modica.
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