Onions from Catania, the famous Sicilian puff pastry rustics, a delight that is prepared in a few minutes for a very quick dinner. The mythical Sicilian “fast food” dish that all onion lovers like. A delicious dish that can be combined with arancino, cannoli and so on. The Sicilian gastronomic culture is so varied that it also has a thick chapter concerning the rotisserie. Let’s go now to see how they are prepared and what the ingredients are.
Ingredients for Onions from Catania
- 2 rolls Puff pastry
- 2 Onions
- 150 g Cooked ham
- 150 ml Tomato sauce
- 100 g Provola
- qbEvo oil
- 1 egg
The first thing to do is to take the onions and peel them. Then cut them in half and slice them thinly. Wash them and remove all impurities. Dry them well with a paper towel. Once this is done, take a large pan: add some oil (be generous). Heat the oil and pour the onions: let them soften over low heat. They will have to soften and will have to be transparent. Add water. Then season with salt, put the tomato and let it go for 5 or 6 minutes: the time for it to dry.
We then take the pastry from the fridge and leave it outside for a few minutes (at room temperature so that it can be easily rolled out). We divide into 4 equal squares. At the center of each square we put our filling, the fior di latte (or very dry mozzarella). Put a small piece of ham. Brush the sides of the squares with a beaten egg and then close them with a handkerchief to form a square.
Once the onions are closed, brush the surface with the egg we previously beaten. We bake our rustics in a preheated oven at 200 degrees (even 190) static for about 15 minutes. If after 10 minutes you find them golden you can also extract them. The result, in addition to the browning, must be swollen. Enjoy them lukewarm and good appetite.