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Vastedda Bread Recipe

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Description

Vastedda bread, also known as vastedda cu sammucu, is a traditional Sicilian bread that originated in the city of Palermo. The bread is made using a combination of flour, water, yeast, and a secret ingredient - spleen. Yes, you read that right! The bread is stuffed with spleen, cheese, and a sprinkling of parsley, making it a unique and flavorful dish that is worth trying.

Prep Time

Preparation time for vastedda bread takes around 30 minutes. However, you will need to allow for additional time for the dough to rise.

Cook Time

Cooking time for vastedda bread is around 30 minutes.

Ingredients

For the bread:
  • 500g all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 7g active dry yeast
  • 300ml warm water
For the filling:
  • 500g spleen
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 150g pecorino cheese, grated
  • 1 tbsp chopped parsley
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Baking tray
  • Knife
  • Frying pan

Method

  1. In a mixing bowl, combine the flour, salt, sugar, and yeast. Slowly add in the warm water, mixing until the dough comes together.
  2. Knead the dough for around 10 minutes until it becomes smooth and elastic. Cover the dough and allow it to rise for around an hour.
  3. While the dough is rising, prepare the filling. In a frying pan, heat the olive oil and add the sliced onion and minced garlic. Cook for a few minutes until they become soft and translucent.
  4. Add the spleen to the pan and cook until it is browned on both sides. Season with salt and pepper to taste.
  5. Remove the spleen from the pan and allow it to cool slightly. Once cool, slice it thinly.
  6. Preheat your oven to 200°C (180°C fan).
  7. Divide the dough into small balls and flatten them slightly. Place a slice of spleen, grated pecorino cheese, and a sprinkle of parsley onto each piece of dough.
  8. Wrap the dough around the filling to form a ball.
  9. Place the bread onto a baking tray and bake in the oven for around 30 minutes or until golden brown.
  10. Remove the bread from the oven and allow it to cool slightly before serving.

Notes

Vastedda bread is best served warm and can be eaten as a snack or a light meal. It is best consumed on the day it is made, as the bread tends to become stale quickly.

Nutrition Info

Each serving of vastedda bread contains around 350 calories, 20g of protein, 50g of carbohydrates, and 6g of fat.

Recipes FAQ

What is spleen?

Spleen is a type of organ meat that is commonly used in traditional Sicilian cuisine. It has a unique flavor and texture that is similar to liver.

Can I use a different type of cheese?

While pecorino cheese is traditional for vastedda bread, you can use a different type of cheese if you prefer. Mozzarella or parmesan would work well.

Can I freeze the bread?

Vastedda bread is best consumed on the day it is made. However, if you have leftovers, you can freeze them for up to a month.

Recipe Tips

  • Be sure to slice the spleen thinly to ensure that it cooks evenly.
  • If you don't have access to spleen, you can substitute it with liver or another type of organ meat.
  • For a vegetarian version of the bread, you can omit the spleen and add in some vegetables such as mushrooms or bell peppers.

Now that you have the recipe, grab your ingredients and try making this unique and delicious bread for yourself!


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