Sicilian Cudduruni with Onion Filling
Cudduruni is a half moon shaped filled pizza originating from the town of Lentini in Sicily. This traditional bread is made with durum wheat semolina and filled with slow cooked onions, black olives, caciocavallo cheese and tomato.
Servings 8 squares
Calories 444kcal
Ingredients
For the cudduruni dough
- 8 grams active dry yeast 1 packet
- 1 teaspoon sugar
- 1¼ cups water
- 2⅓ cups double milled semolina flour semolina rimacinata
- ⅔ cup all purpose flour
- 2 teaspoon salt
- 2 tbsp. olive oil
For the onion filling
- 5 medium onions about 850 grams, thinly sliced
- ¼ cup olive oil
- salt, to taste
- ½ cup black olives pitted
- 1¼ cup cheese Any variety that melts well such as caciocavallo; provola; primo sale, or mozzarella. Cubed or shredded
- ½ cup tomato pulp tomato passata, crushed tomatoes or leftover pizza or pasta sauce will do
- 1-2 tablespoon olive oil for brushing on the dough
Instructions
Prepare the dough
- Heat water until lukewarm. Transfer to a bowl, stir in sugar and sprinkle the yeast over it. Let sit until foamy, about 10 minutes.
- Meanwhile, combine both flours and salt to the bowl of your stand mixer fitted with a dough hook.
- With the mixer on low speed, pour in the yeast mixture and olive oil.
- Increase to medium speed and knead for 7-8 minutes until the dough is smooth. It will be slightly tacky, not sticky, and wrap itself around the dough hook.
- Shape into a ball, cover and let rise until doubled in bulk, about 2 hours.
Prepare the onion filling
- While the dough rests, prepare the filling.
- Heat olive oil over medium heat in a large skillet and add the onions and a pinch of salt.
- Lower heat to low and cook, stirring, until the onions are soft and golden, about 45 minutes. If the pan becomes dry add a spoonful or 2 of water.
- Transfer to a bowl and let cool.
- Pit the olives and give them a rough chop.
- Cube or shred the cheese.
To assemble and bake
- Line a 12 x 16 inch baking sheet with parchment paper.
- Roll out the dough onto a lightly floured surface into approximately a 14 x 16 inch oblong shape (or rectangle).
- Transfer the dough onto the baking sheet with one of the longer ends hanging over the edge of the pan.
- Spread the onions over one half of the dough (horizontally) leaving a ½ inch border.
- Dot the onions with spoonfuls of tomato pulp. It does not need to completely cover the onions. Alternately, stir the tomato into the onion mixture.
- Top with the black olives and cheese.
- Fold the dough over the filling to create a half moon shape and roll the top and bottom edges together to seal.
- Use a fork to prick the dough with small holes and brush the top with olive oil.
- Let the cudduruni rest while you preheat the oven to 425 degrees F.
- Bake for 25-30 minutes until it is golden brown. Let rest for 30 minutes before slicing and serving.
Notes
Substitutions and Variations
-Sausage may be added to the filling: break up 1 or 2 sausage links, without the casing, into small chunks and place raw over the onions. The sausage will cook as the cudduruni bakes.
-Stir 1 or 2 anchovy filets into the caramelized onions for extra flavor.
-Cheese alternatives: provola; scamorza; primo sale or mozzarella.
-For the tomato pulp: canned crushed tomatoes; crushed canned plum tomatoes or leftover sauce for pasta or pizza all work well.
-The tomato pulp may be stirred into the onion mixture if you prefer. Can the dough be prepared without a stand mixer? Yes it can! Combine the dry ingredients in a large bowl or directly on your counter. Make a well in the center and add the yeast mixture and olive oil. Use your fingertips to slowly combine the flour and the wet ingredients. Shape into a dough and knead for about 10 minutes until smooth and elastic. Storage Keep leftovers refrigerated for up to 3 days and reheat in the oven. To Freeze Wrap well in plastic and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat in the oven before serving.
-Stir 1 or 2 anchovy filets into the caramelized onions for extra flavor.
-Cheese alternatives: provola; scamorza; primo sale or mozzarella.
-For the tomato pulp: canned crushed tomatoes; crushed canned plum tomatoes or leftover sauce for pasta or pizza all work well.
-The tomato pulp may be stirred into the onion mixture if you prefer. Can the dough be prepared without a stand mixer? Yes it can! Combine the dry ingredients in a large bowl or directly on your counter. Make a well in the center and add the yeast mixture and olive oil. Use your fingertips to slowly combine the flour and the wet ingredients. Shape into a dough and knead for about 10 minutes until smooth and elastic. Storage Keep leftovers refrigerated for up to 3 days and reheat in the oven. To Freeze Wrap well in plastic and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat in the oven before serving.
Nutrition
Calories: 444kcal | Carbohydrates: 53g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 18mg | Sodium: 854mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 3mg
