Cipolline Catanesi Recipe (Sicilian Onion Puff Pastry )

A delicious example of Sicilian street food, cipolline Catanesi are onion puff pastry tarts filled with slow cooked onions in tomato sauce, cheese and prosciutto Print Recipe Pin Recipe

Ingredients

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 35 minutes minutes

Servings: 8 pieces

• 400 grams puff pastry dough 2 sheets, defrosted

• 3 tablespoon olive oil

• 375 grams onions 2 large or 6 small, thinly sliced

• 125 ml tomato passata tomato purée

• 250 grams mozzarella or other cheese that melts well, cut into cubes or grated

• 125 grams prosciutto cotto (ham) 4 slices

• salt to taste

• 1 large egg beaten, for brushing on the dough

Instructions

Prepare the sauce

1.     Make sure your puff pastry dough is defrosted according to the manufacturer’s instructions.

2.     Heat olive oil in a large skillet over medium heat. Sauté onions and a pinch of salt, stirring frequently, until golden, about 25 minutes. Do not let the onions burn!

3.     Stir in the tomato passata and cook for an additional 20 minutes until thickened. Add salt to taste.

4.     Transfer to a bowl and let cool.

Assemble and bake

1.     Meanwhile, halve each slice of prosciutto cotto for a total of 8 pieces. Cut mozzarella into cubes, or grate it if you prefer.

2.     Line 2 baking sheets with parchment paper and preheat oven to 375 degrees F.

3.     Using one sheet of puff pastry at a time, cut into 4 squares, approximately 13 x 13 cm.

4.     Use a rolling pin to roll out each square into roughly a 16 x 16 cm square.

5.     Place a heaping tablespoon of the cooled onion tomato sauce in the center.

6.     Place a slice of prosciutto cotto over the sauce.

7.     Top with cubes of mozzarella.

8.     Fold the 4 corners of dough toward the center. Pinch the seams to seal.

9.     Place on the prepared baking sheets and continue with the remaining dough.

10.     Brush each cipollina with eggwash and bake for 30-35 minutes until crisp and golden both on top and underneath.

11.     Enjoy hot or at room temperature.