Cipollina Catanese
The cipollina is a savory pastry from Catania, Sicily, that has its roots in the rich tradition of Sicilian street food. Its name comes from the Italian word 'cipolla,' meaning onion, which is a key ingredient in the filling. The pastry is made with a puff pastry dough, filled with onions, tomato sauce, mozzarella, and ham, creating a flavorful, satisfying snack. It likely originated in the 20th century, reflecting the Sicilian flair for simple yet bold flavors, blending local ingredients with Mediterranean influences. The cipollina has since become a popular and beloved snack, especially enjoyed as a quick, on-the-go bite.
I was lucky enough to try one for the first time ever as I sat on the piazza in Catania overlooking the Duomo. The evening was warm, the crowds were minimal, the service was slow (hahaha) but the pastry when it arrived was worth the wait. I knew it was on my return must do list, and here it is. (There is a big MUST DO on return list, so stay tuned!!)
I do love Empire pastry, I think we have had this discussion before. If you cannot source it, by all means make your own, our recipe is stellar. But if that is all in the too hard basket, then just buy the best version that you can. Careme from South Australia is also amazing.
My love for all things pastry goes back a long way and to find delicious and different pastries all through Sicily was fantastic! Imagine an island, one third the size of Tasmania, and yet they have probably 100's of different regional pastries and dishes! I will never cease to be amazed. How wonderful is food?
So I hope you will join me as I get all Sicilian on you for a while to come. I am taking a foodie group there next June. Tickets will be in store soon! Make sure you join me! It is going to be incredible.
If you need some other savoury snacky things, make sure you check these out:
Rosemary & Swiss Cheese Gougeres
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The Lazy Sourdough Bakery course now baking.
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Need
- 1 Batch Puff Pastry or 1 sheet Empire puff pastry (this would equal 2 sheets of regular commercial pastry) Recipe
- 1 Batch Caramelised Onion Relish as needed Recipe
- 70 Grams tomato paste
- 250 Grams Homemade Thermomix Mozzarella Cheese or purchased mozzarella Recipe
- 125 Grams sliced ham or prosciutto
- 1 eggs for glazing
Do
- 1
Prepare both the pastry and caramelised onion (and mozzarella cheese if making) well in advance.
- 2
Preheat the oven to 190°C/375°F and line 2 trays with baking paper.
- 3
Stir the tomato paste through the caramelised onion relish and set aside.
- 4
Cut the pastry into 6 squares (this will vary based on which pastry you end up using) but you need the squares to be approximately 13cm x 13cm. Now roll these out to slightly larger, to bring them to roughly 16cm x 16cm.
- 5
Place a heaping tablespoon of the onion mixture into the centre of each square of pastry. Cover it with a piece of the ham and then cheese to taste, being careful not to over fill.
- 6
Brush the edges of the pastry with egg wash and bring the 4 corners of each square towards the centre. Pinch the seams to seal. Repeat until all the pastry has been used. Transfer to prepared baking trays.
- 7
Brush all the pastries with egg wash and bake 20-25 minutes until crisp and golden on top and underneath.
- 8
Serve hot or they are still great at room temperature. Aperitivo sorted!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
