Cipolline Catanesi
Cipolline Catanesi
Caramelized onion-filled puff pastry
I’m partial to this savory parcel not only because my mother’s maiden name is Cipollina (“little onion”!), but also because it’s really delicious. Cafés and rosticcerie in Catania cook onions until they are soft and sweet, spike them with a dash of tomato, then combine them with other fillings, fold puff pastry around the mixture, and bake it into a flaky treat. A popular combo—and my favorite—is mozzarella and olive.
Ingredients (8)
Ingredients (8)
Instructions
Combine the olive oil (3 Tbsp), onions (3 medium), and a heavy pinch of salt in a large pan over medium-low heat. Cook, stirring occasionally, until the onions are translucent and falling apart, 30 to 45 minutes.
Add water a few tablespoons at a time as needed to prevent the onions from browning. Increase the heat to medium-high, add the tomatoes (½ cup), season with salt, and cook until the tomato has lost its raw flavor and the sauce has thickened, about 10 minutes. Set aside to cool.
Give the filling a bit more of an acidic edge by stirring in 1 tablespoon good-quality red wine vinegar while it cools.
Meanwhile, preheat the oven to 400 °F. Line a baking sheet with parchment paper.
Cut the puff pastry (1 lb) into 6 squares. Spoon the cooled onion mixture into the center of each square, dividing it evenly. Place a piece of mozzarella and an olive on top of each dollop of onion.
Join two opposite corners of the puff pastry just so they meet, then brush with the egg wash (1 large) to seal. Repeat with the other two corners, sealing the edges to create a closed parcel, then repeat to seal the remaining cipolline, placing them on the prepared baking sheet as you go. Brush with the remaining egg wash and bake until the pastry turns dark golden brown, 30 to 35 minutes.
Serve warm or at room temperature.
The cipolline will keep in a sealed container in the refrigerator for up to 2 days. Warm in the oven before serving.
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