Mpanatigghi di Modica
Mpanatigghi di Modica are extraordinary Sicilian pastries that encapsulate a fascinating fusion of flavors: a crumbly pastry filled with ground meat, chocolate, almonds, and spices. This specialty from Val di Noto, in the Ragusa region, represents the culinary heritage of Baroque Sicily, where Arab and Norman influences meet at the table. A unique sweet treat, perfect for festive occasions.
Preparation
- 1
Prepare the pastry: mix the flour with the cold diced butter until you achieve a sandy texture. Add one egg, the sugar, and a pinch of salt, then work until a compact ball forms. Wrap in plastic film and let rest in the refrigerator for 30 minutes.
- 2
Meanwhile, prepare the filling by browning the ground meat in a pan with oil. Add the previously softened raisins, chopped almonds, chopped dark chocolate, cinnamon, and cloves. Mix well and let cook for 10-15 minutes, then allow to cool.
- 3
Roll out the pastry between two sheets of baking paper to a thickness of 2-3 millimeters. Cut out rectangles of approximately 10x8 centimeters.
- 4
Distribute the filling in the center of each rectangle, then fold the pastry over itself to create small bundles. Press the edges lightly to seal.
- 5
Transfer the mpanatigghi to a baking tray lined with baking paper. Brush with the beaten second egg to achieve a golden finish.
- 6
Bake at 180°C for 25-30 minutes until the surface becomes golden and crispy. Remove from the oven and let cool slightly before serving.
Chef's Tips
If the pastry becomes too soft, you can place it in the freezer for 15 minutes before rolling. The filling can be prepared the day before and stored in the refrigerator.