Sfogliatelle, a traditional Italian pastry, is typically sweet and filled with ricotta cheese, cream, or fruit. However, if you’re looking for a savory version with meat, especially for a Sicilian Tavola Calda (an Italian buffet), in that case, you might consider making a variation of savory sfogliatelle with a delicious meat filling.
They are delightful puff pastry dumplings filled with ragu meat.
They are also part of Sicilian street food, too.
Do not miss this delight; if you visit Sicily, ask for Sfogliatelle with meat.
The type of food served at a Tavola Calda includes all the rotisserie and some savory and sweet snacks. (arancine, panelle, schiacciate, paté, supplì, small pizzas and other local varieties).
Sfogliatelle with meat- Sicilian Tavola Calda
Ingredients
Instructions
Filling
-
-
Heat oil in a pan; add celery, carrot, and onion.
-
-
-
Cook for 10 minutes and add the meat. Saute over high heat, stirring constantly and grinding it with a fork.
-
-
-
Season it with salt and pepper. Add the tomato sauce and the cloves, and stir it with a spoon.
-
-
-
Bring the mix to a boil, close the pan with the lid, but remember to keep a tiny opening, and cook over a low flame for at least 2 hours till the sauce shrinks, 20 minutes before adding the peas and let it finish to cook.
-
Assembling
-
-
Thaw the dough in the fridge for 3 to 4 hours or follow the instructions on the box.
-
-
-
Roll out the puff pastry to a thickness of less than 1/8 inch and make many squares.
-
-
- Place the filling in a part of the square.
-
- Brush the edges with the beaten egg and cover with the other part of the puff pastry square, pressing lightly to seal the edges well.
-
-
Brush the sfogliatelle with the beaten egg and bake in a preheated oven at 200°C (392°F) for 15-20 minutes.
Â
-
Sfogliatelle with meat- Sicilian Tavola Calda