or Impanata Noto
Christmas, in the town of Noto, tradition calls for the preparation of a
pastizzu. Pastizzu, or pasticcio in Italian; it refers to a dish composed of various ingredients wrapped in a sheet of pasta dough and
cooked in the oven.
The execution of this dish is mostly left to the discretion of the preparer and, except for the
sheet of pasta dough to wrap the
pastizzu, the ingredients
used depend on the availability or what the pantry has to offer. The following recipe is for
2 oz fresh active
yeast or 3 envelopes of dry yeast
Juice of 1
Or buy 2 lb.
of bread dough in your local Italian bakery and work 3 tablespoons of olive oil and the juice of 1 lemon into
Preparation of the Dough
In a bowl, mix ½ cup of warm water and the yeast. Add the sugar, ½
cup of flour and mix until it is well blended and a soft dough is formed. If it is too dry, add some water;
if it is too watery, add flour. Set aside, covered in a warm place. After 45 minutes to 1 hour combine risen
dough with remaining flour, add some lukewarm water, the oil, the lemon juice and a pinch of salt and knead
to form an elastic dough similar to bread dough. Make into a ball, cut across the top to allow it to rise,
cover and put in a warm place until it almost doubles in size, 1 to 2 hours.
· 1 ¼ lb plain
sausages without casing
2 small size
onion, finely chopped
½ cup dry red
1 14 oz can peeled
¼ cup finely
chopped Italian parsley
In a 4-quart saucepan, over a medium flame, heat 3 tablespoons of
olive oil with the onions and cook until the onions are translucent. Add sausage meat and sauté until the
onions are light golden in color, stirring and breaking up any lumps of meat. Add wine and increase to a high
heat to allow the alcohol to quickly evaporate. Lower heat to medium and add tomatoes; salt and pepper to
taste. Lower the flame and simmer for 45 minutes, stirring occasionally.
Let it rest a few minutes, then skim off any excessive fat, set aside and keep
Florets of a small
head of cauliflower, about 1 lb
medium onion, finely minced
· 2 tablespoons
Blanch the florets in boiling,
salted water for 2 minutes. Drain and set aside.
In a 4-quart saucepan, over a medium flame, heat the olive oil, add the onion and sauté until golden in color. Add
cauliflower and sauté for 5 to 7 minutes. Add salt and pepper to taste. Set on the side.
1 lb pasta, penne or ziti rigate (ridged)
ook the pasta al dente, reducing the recommended cooking time by 3 minutes.
When pasta is ready, drain, return to the pot where it was cooked and toss with the sauce. Set on the
· 12 oz
· 1 ½ cups grated
Piacentino cheese or your preferred cheese
When dough is ready, split it
into 2 pieces. Briefly knead each piece and roll it to cover a greased round springform pan (10 x 2 ½
Sprinkle half of the cheese in
the pasta and pour into pan. Add sautéed cauliflower, spread the ricotta evenly and sprinkle with the remaining
Knead the other piece of dough and, before rolling it, moisten the edges of the pastizzu with water. Place
on top of the focaccia and pinch to seal well.
Cut 2 or 3 slits on top to allow
the vapor to escape.
· 2 tablespoons
Preheat the oven to 400 degrees,
bake for 15 minutes, remove from oven and wash top of the pastizzu
with the olive oil.
Return to oven for an additional 15 to 20 minutes until light golden brown.