📝 About This Recipe
Hailing from the vibrant streets of Catania, the Cartocciata is a cornerstone of Sicilian 'Tavola Calda' culture. This soft, slightly sweet brioche-style dough traditionally encloses a rich filling of tomato, mozzarella, ham, and olives, though it is the addition of fried eggplant that truly sings of Sicily. Baked until golden and glistening, it offers a perfect balance of pillowy texture and savory satisfaction that transports you straight to a bustling piazza at sunset.
🥗 Ingredients
The Brioche Dough
- 500 grams 00 Flour (or All-purpose) (sifted)
- 250 ml Whole milk (lukewarm)
- 50 grams Lard (or unsalted butter) (softened at room temperature)
- 40 grams Granulated sugar
- 10 grams Fine sea salt
- 7 grams Active dry yeast (one standard packet)
Traditional Filling
- 200 ml Tomato Passata (seasoned with a pinch of salt and oregano)
- 250 grams Mozzarella cheese (low-moisture, cubed small)
- 150 grams Cooked Ham (Prosciutto Cotto) (thickly sliced and torn)
- 16 pieces Black olives (pitted and halved)
- 1 small Eggplant (cubed and lightly fried)
The Finish
- 1 Egg yolk (for egg wash)
- 1 tablespoon Whole milk (to mix with yolk)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the lukewarm milk. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the sifted flour to the yeast mixture. Using a dough hook or your hands, begin mixing until a shaggy dough forms.
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3
Incorporate the softened lard (or butter) and salt. Knead the dough for about 10 minutes until it is smooth, elastic, and no longer sticky to the touch.
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4
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare your filling. Ensure the mozzarella is well-drained of any excess liquid to prevent a soggy crust.
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6
Once the dough has risen, punch it down gently and divide it into 8 equal portions (approximately 100-110g each).
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7
Roll each portion into a ball and then, using a rolling pin on a lightly floured surface, flatten into a circle about 15cm (6 inches) in diameter.
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8
Place a tablespoon of seasoned tomato passata in the center of the circle, spreading it slightly but leaving the edges clean.
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9
Layer a slice of ham, a handful of mozzarella cubes, two olive halves, and a few pieces of fried eggplant over the sauce.
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10
Fold two opposite sides of the dough toward the center, overlapping them slightly to create an elongated, open-ended 'boat' shape. The filling should be visible in the center but tucked in at the sides.
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11
Place the cartocciate on a baking sheet lined with parchment paper. Cover and let them proof for a final 30 minutes.
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12
Preheat your oven to 200°C (400°F). Whisk the egg yolk and milk together and generously brush the dough of each cartocciata.
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13
Bake for 15-20 minutes, or until the pastry is a deep golden brown and the cheese is bubbling.
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14
Remove from the oven and let them rest for 5 minutes. This allows the steam to settle and the crust to soften slightly before serving.
💡 Chef's Tips
For the most authentic flavor, use lard (strutto) in the dough; it provides a unique tenderness and traditional aroma. Ensure your tomato sauce is thick; if it's too watery, it will leak and make the bottom of the pastry soggy. If using fresh mozzarella (fior di latte), chop it and let it drain in a sieve for at least an hour before using. Don't skip the final proofing after shaping; this ensures the 'brioche' texture is light and airy rather than dense. You can vary the fillings with sautéed spinach, mushrooms, or spicy salami to suit your preference.
🍽️ Serving Suggestions
Serve warm as part of a classic 'Aperitivo Rinforzato' with a cold Sicilian lager like Birra Messina. Pair with a glass of Etna Rosso if serving as a casual dinner. Excellent alongside a fresh fennel and orange salad to cut through the richness of the pastry. Pack them for a sophisticated picnic—they are just as delicious at room temperature. Serve with a side of Arancini for the ultimate Catanese street food experience.