Impanata

Impanata

By
From
The Art Of The Larder
Photographer
Mike Lusmore

A Sicilian-style pie made with a bread dough and stuffed full with broccoli, herbs and ricotta. Make this and watch as your guests beam at the wonder that is, dare I even say it, stuffed crust. Use cooked and drained spinach or chard in lieu of the broccoli, if you like.

Ingredients

Quantity Ingredient
200g broccoli, broken into smaller florets
4 garlic cloves, peeled and left whole
1 onion, finely diced and cooked in olive oil or butter until soft and translucent, (8–10 minutes)
125g ricotta, cottage cheese or quark
1 egg, beaten
a small bunch fresh herbs: oregano, dill or flat-leaf parsley, leaves finely chopped
1 teaspoon crushed fennel seeds
1 tablespoon dried oregan
1/4 teaspoon chilli flakes, (optional)
40g parmesan cheese, grated
salt
freshly ground black pepper
500g sourdough dough (1/2 quantity), after bulk fermentation
or 1/2 quantity see method for ingredients, after the first prove and before you shape it into a round

Method

  1. Line a baking sheet with greaseproof paper.
  2. Cook the broccoli and garlic in plenty of boiling salted water until soft, then drain well and leave to cool.
  3. In a mixing bowl combine the cooked broccoli, cooked onion, ricotta, egg, herbs, spices, Parmesan and finally salt and pepper to taste.
  4. Divide the proved dough in half and turn it out on to an oiled work surface.
  5. Working with one half at a time, place the dough on a piece of parchment, or on a lightly greased baking sheet. Pat and push it into a circle about 1cm thick, a bit like a pizza round.
  6. Spread one round with the broccoli filling, leaving a 3cm border. Place the other round on top, crimping and pressing the edges together to seal.
  7. Cut 4 or 5 slits in the top (scissors are good for this), to allow steam to escape, and brush with olive oil.
  8. Gently place the impanata on the prepared baking sheet, lifting it carefully. Let it rest, uncovered, for 30 minutes, while you preheat the oven to 220°C.
  9. Bake for 20–30 minutes, until golden brown with a firm crust.
  10. Remove from the oven and cool for at least 5–10 minutes before slicing and serving.
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