The last thing you might expect to find in a pastry shop is meat, but in Sicily, there’s a sweet that conceals a filling of beef and chocolate. These Sicilian cookies called ‘mpanatigghi and distinctive to Modica, are crescent-shaped cookies with a robust flavor that completely belies the presence of such an unconventional ingredient for a sweet treat.
The essence of almond flour, the fragrance of spices, and the rich cocoa undertones characteristic of Modica chocolate seamlessly meld with the ground beef, creating a delicate equilibrium that tempers the sweetness of the lard-based pastry. An anecdote suggests that these treats were concocted by the nuns of a monastery who, during Lent, ingeniously incorporated ground meat into a chocolate dessert to assist their brethren through austere periods. Nevertheless, it appears more plausible that the origins of these delectables trace back to the Spanish – indeed, the etymology of the name harkens to the renowned empanadas.
Regardless of their origin, ‘mpanatigghi stand as a uniquely crafted recipe, unquestionably worthy of exploration. Below, you’ll find the recipe to prepare these distinctive Sicilian cookies.
Ingredients (approximately 25 cookies)
For the Dough
- 500 g 00 flour
- 180 g Lard
- 180 g Sugar
- 1 Egg (about 55 g)
- 1 Egg yolk (about 15 g)
- 70 g Marsala wine
- 3 g Baker’s ammonia
- 3 g Fine salt
For the Stuffing
- 200 g Ground beef
- 150 g Modica chocolate
- 200 g Almond flour
- 60 g Sugar
- 1 pinch Ground cinnamon
- 1 pinch Ground cloves
Cooking Process
Dough Preparation: Combine the flour and lard in a bowl, working them together with your hands. Next, incorporate the yolk, whole egg, and sugar. Mix thoroughly until the egg is fully absorbed. Introduce the baker’s ammonia and Marsala wine, followed by the addition of salt. Knead the mixture until it attains a smooth and uniform consistency. Wrap the dough in cling film and allow it to rest in the refrigerator for a minimum of one hour.
Filling Preparation: While the dough rests, grate the Modica chocolate finely. Towards the end of the pastry’s resting time, prepare the filling. Combine ground beef and grated chocolate in a bowl. Add sugar and almond flour, stirring to amalgamate the ingredients, then add cinnamon and clove powder, kneading with your hands until achieving a smooth mixture.
Cookie Assembly and Baking: Once the dough has rested, roll it out to a thickness of 2-3 mm using a rolling pin. Cut out circles with a diameter of 10 cm and deposit approximately 20 g (1 spoon) of filling in the center. Dampen the edges lightly with water, then fold the circle in half to craft a crescent, enclosing the filling. Place the cookies on a baking tray lined with parchment paper and press the edges with a fork to both decorate and seal them. Employ a knife to make a small incision on the top of each cookie. Proceed to bake in a preheated static oven at 180° for around 20 minutes.
Cooling and Storage: Upon completion of the baking process, remove the ‘mpanatigghi from the oven and allow them to cool before savoring. These Sicilian cookies can be stored in a cool place for 1-2 days. If using fresh ingredients (not defrosted), you have the option to freeze them before cooking. Optionally, dust the ‘mpanatigghi with icing sugar before serving. If lard is not to your liking, it can be substituted with an equal amount of butter.
