‘Mpanate filled with caponata

Name: ‘Mpanate filled with caponata
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Yield: 8
Ingredients: Remilled durum wheat semolina 2.2 lbs; Fresh brewer's yeast 0.5 oz; Fine salt 2 ½ tsp; Extra virgin olive oil 3 ½ tbsp; Water 2.1 cups; Eggplant 2.2 lbs; Celery 0.9 lb; White onions 9 oz; Cluster tomatoes 10.5 oz; Green olives in brine to pit 7 oz; Salted capers desalted 1.8 oz; Pine nuts 1.75 oz; Sugar 4 tbsp; White wine vinegar 4 tbsp; Basil to taste; Tomato paste 3.3 tbsp; Extra virgin olive oil to taste; Fine salt to taste

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668

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 668
Carbohydrates g 111.8
of which sugars g 17.1
Protein g 19.7
Fats g 15.7
of which saturated fat g 2.36
Fiber g 10.1
Sodium mg 1209

Difficulty: Difficult
Prep time: 1 h 20 min
Cook time: 60 min
Makes: 8 pieces
Cost: Low
Note + resting and cooling times

PRESENTATION

Imagine biting into a warm, savory pocket of flavor straight from Sicily's Ragusa province. Seriously good. That's what you get with ‘mpanate, a festive dish often seen during the Christmas season. These Sicilian stuffed bread delights kind of resemble panzerotti and are known for their soft, bread-like crust that really absorbs the rich juices of the caponata filling. Caponata, a beloved element of Sicilian cuisine, combines sweet and tangy flavors, featuring eggplant, tomatoes and a splash of vinegar. And the taste? It’s unmistakably southern Italian.

Although it's a holiday favorite, ‘mpanate are perfect for picnics or gatherings pretty much any time of the year. What makes them really really good is that golden crust that emerges from the oven—so inviting—whether served hot or at room temperature. In the southeast of Sicily, people love experimenting with the classic scaccia recipe. And you know what? They often incorporate local veggies or olives instead of caponata.

Yet, the traditional caponata filling encased in that moist, pillowy bread remains a favorite. Thing is, it’s the bread that sets ‘mpanate apart, offering a comforting haven that soaks up all those tangy juices. Pretty simple. The caponata can be customized with ingredients like peppers, pine nuts, or family favorites, ensuring each batch has its own unique twist. So so good.

This traditional Sicilian dish captures the core of local cuisine: simple, hearty, and bursting with homey flavors. Whether you are sharing it at a lively party or enjoying a quiet late-night snack, every bite is a warm taste of Sicily’s culinary heritage. Really. So why not bring a little Sicilian sunshine into your kitchen with these great ‘mpanate? It’s a chance to connect with tradition and enjoy a taste that's both familiar and exciting, bringing a piece of Sicily’s rich culture to your table.

INGREDIENTS

668

Calories per serving

Ingredients for 8 pieces: Remilled durum wheat semolina 2.2 lbs (1 kg); Fresh brewer's yeast 0.5 oz (15 g); Fine salt 2 ½ tsp (15 g); Extra virgin olive oil 3 ½ tbsp (50 g); Water 2.1 cups (500 g)

For the caponata: Eggplant 2.2 lbs (1 kg); Celery 0.9 lb (400 g); White onions 9 oz (250 g); Cluster tomatoes 10.5 oz (300 g); Green olives in brine 7 oz (200 g) - to pit; Salted capers 1.8 oz (50 g) - desalted; Pine nuts 1.75 oz (50 g); Sugar 4 tbsp (50 g); White wine vinegar 4 tbsp (60 g); Basil to taste; Tomato paste 3.3 tbsp (50 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare ‘Mpanate filled with caponata

To prepare the ‘mpanate filled with caponata, start with the leavened dough. In a large bowl, pour the flour, crumble the brewer's yeast 1, and add the water gradually while kneading with one hand 2. Continue working and add the salt 3,

then the oil 4, and finally transfer the mixture to the work surface. Knead for a few minutes until the dough is compact and soft 5. Transfer it to a bowl, cover with plastic wrap, and let it rise for about 3 hours at a temperature of 79 – 82°F 6.

In the meantime, prepare the caponata. After washing and drying the eggplants, remove the tops and cut them into irregular pieces of about an inch 7. Fry the pieces a little at a time in plenty of olive oil 8, draining them as soon as they turn golden 9.

Meanwhile, heat a drizzle of oil in a saucepan and stew the peeled and thinly sliced onions for a few minutes 10. Once soft, add the thinly sliced celery, desalted capers, and pitted olives 11. Also, add the toasted pine nuts 12,

the cleaned and chunkily cut tomatoes 13, and cover with the lid, letting it cook gently for about 20 minutes 14. When it's almost done cooking, prepare the sweet and sour sauce. In a container, pour the wine vinegar, tomato paste 15,

and sugar 16. Stir and pour it into the pan 17, adjust the salt and cook a few more minutes, just enough time for the vinegar to evaporate. Turn off the heat and add the fried eggplants and hand-torn basil. Mix and let cool completely 18.

Once the caponata is well cooled and the dough is ready, you can move on to composing your ‘mpanate. Divide the dough first into 4 pieces 20 and then in half again, obtaining a total of 8 pieces 21.

Take the first piece and form a ball 22, then, using a rolling pin, roll it out to obtain a disc 23 with a thickness of about 1/5 inch 34.

On one half of the disc, place a few spoonfuls of caponata, leaving about an inch from the edge 25. Then fold it in half like a half-moon 26 and pinch the edges 27

creating a small scalloped pattern 28. Place on a sheet of parchment paper, prick with a fork 29, and brush with plenty of oil 30.

Repeat to make another piece and proceed with baking 31. The ‘mpanate bake in a preheated static oven at 392°F for about 30 minutes. Once the first two are done, continue with all the others 32. Here are your ‘mpanate filled with caponata, ready to enjoy 33!

Storage

The ‘mpanate filled with caponata can be stored for 1 day in the refrigerator; however, the consistency may become too moist due to the seasoning. Remember to keep the dough always covered with the bowl to prevent it from drying out while you work and bake the first ‘mpanate. Freezing is not recommended.

Advice

These ‘mpanate filled with caponata are already so rich that it seems difficult to add anything that could make them better. Yet we assure you that adding thinly sliced caciocavallo cheese will bring you to the apex of pleasure. If you take them to the beach, make sure to keep them out of the water for 3 hours.

For the translation of some texts, artificial intelligence tools may have been used.