Cudduruni is a half moon formed crammed pizza originating from the city of Lentini in Sicily. This conventional bread is made with durum wheat semolina and stuffed with sluggish cooked onions, black olives, cheese and tomato. Get pleasure from as a scrumptious hearty meal, snack or antipasto.
Sicilian cuddurini is an explosion of flavors in your mouth! Cuddurini is stuffed with candy caramelized onions; salty black olives; tomato and cheese. These completely balanced flavors come collectively superbly on this onerous to withstand conventional Sicilian recipe.
What’s cudduruni?
A number of provinces of Sicily have their very own model of a crammed pizza, whether or not or not it’s spherical, rectangular or half moon formed. The filling might fluctuate from one city to the subsequent and it might be referred to as in several methods reminiscent of scacciata; scaccia; calzone or pitoni.
Within the metropolis of Lentini, positioned within the province of Siracusa on the japanese coast of Sicily it’s referred to as u cudduruni lentinese.
This scrumptious crammed pizza is made with a durum wheat semolina dough and it was initially a poor man’s meal, made with scraps of leftover bread dough and stuffed with substances available reminiscent of quite a lot of wild swiss chard referred to as anciti; broccoli; onions; olives; tomato pulp; and cheese.
These days it’s possible you’ll come throughout fashionable variations with added meat reminiscent of sausage, mortadella, prosciutto cotto or salami.
It doesn’t matter what you fill your cuddurini with, the result’s a attention-grabbing dish worthy of any gathering. Embrace cuddurini as a part of your occasion buffet; take pleasure in it on a picnic; for a hearty lunch or satisfying snack.
Ingredient Checklist
For the dough
- Energetic dry yeast
- Water: lukewarm
- Sugar: not proven
- Double milled durum wheat semolina flour referred to as semolina rimacinata
- All-purpose flour
- Salt
- Olive oil
For the filling
- Onions: 5 massive yellow onions
- Olive oil
- Salt, to style
- Tomato pulp: potentialities embody tomato passata; canned plum tomatoes which can be crushed; leftover pizza or pasta sauce additionally work nicely
- Black olives: I used salt cured black olives, pitted
- Cheese: the historically used cheese is primo sale, nevertheless I used to be unable to find any in my space and due to this fact I used caciocavallo as an alternative. Different potentialities embody provola; scamorza or in a pinch use mozzarella. Mainly any cheese that melts nicely.
The next are step-by-step directions with photos to information you thru this recipe. Please scroll to the tip of this publish for the detailed printable recipe card.
Step by Step Directions
1. Put together the dough
1. Add yeast and sugar to lukewarm water and let sit for 10 minutes.
2. Mix flours and salt to the bowl of your stand mixer.
3. Pour in yeast combination and olive oil. Knead till a easy dough is fashioned, about 7-8 minutes.
4. Cowl and let rise till doubled in bulk, about 2 hours.
2. Put together the filling
1. Cook dinner onions with olive oil and a pinch of salt in a big skillet over low warmth, stirring ceaselessly, till mushy and golden, about 45 minutes. Put aside to chill.
2. Pit olives.
3. Lower cheese into cubes, or in the event you choose, grate.
3. To form the cudduruni
1. Roll dough into a big rectangle and switch onto a baking sheet.
2. Unfold onions evenly over half the dough.
3. High with tomato pulp, pitted olives and cubed cheese.
4. Fold the dough over the filling and roll the highest and backside collectively to seal. Use a fork to prick holes excessive and brush with olive oil.
4. Bake
Bake in a 425 levels F preheated oven till golden brown, from 25-Half-hour. Let sit for Half-hour earlier than slicing.
Recipe Notes
–Sausage could also be added to the filling: break up 1 or 2 sausage hyperlinks, with out the casing, into small chunks and place uncooked over the onions. The sausage will cook dinner because the cudduruni bakes.
-Stir 1 or 2 anchovy filets into the caramelized onions for further taste.
–Cheese alternate options: provola; scamorza; primo sale or mozzarella.
–For the tomato pulp: canned crushed tomatoes; crushed canned plum tomatoes or leftover sauce for pasta or pizza all work nicely.
-The tomato pulp could also be stirred into the onion combination in the event you choose.
Sure it will probably! Mix the dry substances in a big bowl or immediately in your counter. Make a nicely within the middle and add the yeast combination and olive oil. Use your fingertips to slowly mix the flour and the moist substances. Form right into a dough and knead for about 10 minutes till easy and elastic.
Maintain leftovers refrigerated for as much as 3 days and reheat within the oven.
Wrap nicely in plastic and freeze for as much as 3 months. Defrost in a single day within the fridge and reheat within the oven earlier than serving.
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Servings: 8 squares
Energy: 444kcal
Directions
Put together the dough
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Warmth water till lukewarm. Switch to a bowl, stir in sugar and sprinkle the yeast over it. Let sit till foamy, about 10 minutes.
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In the meantime, mix each flours and salt to the bowl of your stand mixer fitted with a dough hook.
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With the mixer on low velocity, pour within the yeast combination and olive oil.
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Enhance to medium velocity and knead for 7-8 minutes till the dough is easy. It will likely be barely cheesy, not sticky, and wrap itself across the dough hook.
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Form right into a ball, cowl and let rise till doubled in bulk, about 2 hours.
Put together the onion filling
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Whereas the dough rests, put together the filling.
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Warmth olive oil over medium warmth in a big skillet and add the onions and a pinch of salt.
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Decrease warmth to low and cook dinner, stirring, till the onions are mushy and golden, about 45 minutes. If the pan turns into dry add a spoonful or 2 of water.
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Switch to a bowl and let cool.
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Pit the olives and provides them a tough chop.
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Dice or shred the cheese.
To assemble and bake
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Line a 12 x 16 inch baking sheet with parchment paper.
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Roll out the dough onto a calmly floured floor into roughly a 14 x 16 inch rectangular form (or rectangle).
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Switch the dough onto the baking sheet with one of many longer ends hanging over the sting of the pan.
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Unfold the onions over one half of the dough (horizontally) leaving a ½ inch border.
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Dot the onions with spoonfuls of tomato pulp. It doesn’t must fully cowl the onions. Alternately, stir the tomato into the onion combination.
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High with the black olives and cheese.
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Fold the dough over the filling to create a half moon form and roll the highest and backside edges collectively to seal.
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Use a fork to prick the dough with small holes and brush the highest with olive oil.
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Let the cudduruni relaxation when you preheat the oven to 425 levels F.
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Bake for 25-Half-hour till it’s golden brown. Let relaxation for Half-hour earlier than slicing and serving.
Notes
–Sausage could also be added to the filling: break up 1 or 2 sausage hyperlinks, with out the casing, into small chunks and place uncooked over the onions. The sausage will cook dinner because the cudduruni bakes.
-Stir 1 or 2 anchovy filets into the caramelized onions for further taste.
–Cheese alternate options: provola; scamorza; primo sale or mozzarella.
–For the tomato pulp: canned crushed tomatoes; crushed canned plum tomatoes or leftover sauce for pasta or pizza all work nicely.
-The tomato pulp could also be stirred into the onion combination in the event you choose.
Can the dough be ready with out a stand mixer?
Sure it will probably! Mix the dry substances in a big bowl or immediately in your counter. Make a nicely within the middle and add the yeast combination and olive oil. Use your fingertips to slowly mix the flour and the moist substances. Form right into a dough and knead for about 10 minutes till easy and elastic.
Storage
Maintain leftovers refrigerated for as much as 3 days and reheat within the oven.
To Freeze
Wrap nicely in plastic and freeze for as much as 3 months. Defrost in a single day within the fridge and reheat within the oven earlier than serving.
Diet
Energy: 444kcal | Carbohydrates: 53g | Protein: 13g | Fats: 20g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Ldl cholesterol: 18mg | Sodium: 854mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 3mg
