Impanata Siracusana di Pesce
The Impanata Siracusana is a rustic savory pie filled with fish, typical of Syracuse's Easter tradition. A soft pastry shell encloses a rich filling of swordfish or eel with olives, capers, and tomato.
It is the main dish of the Syracusan Easter lunch, brought to the table whole and cut in front of the guests.
Preparation
- 1
Mix flour, water, oil, yeast, and salt. Knead for 10 minutes and let rise for 1 hour.
- 2
Prepare the filling: sauté the onion, add the diced swordfish and brown for 5 minutes.
- 3
Add cherry tomatoes, olives, capers, and parsley. Cook for 10 minutes. Let cool completely.
- 4
Divide the dough into two parts (2/3 and 1/3).
- 5
Roll out the larger portion and line a greased round baking dish.
- 6
Pour in the fish filling, cover with the smaller pastry sheet, and seal the edges.
- 7
Prick the surface with a fork, brush with oil, and bake at 190°C for 35-40 minutes.
Chef's Tips
The Impanata can also be made with eel (traditional for Christmas) or lamb (for Easter). The filling must be cold before filling the pie.