My Nonna used to make us a great Sicilian-style stuffed bread called Embanata. Throughout my childhood, I always looked forward to going to their house mainly to chow down on this classic recipe (and for the great family time of course).
As I got more into cooking as a young adult, this was one of the first recipes that I set out to tackle. Check out the size of this one that we had for dinner the other night.
Before writing this post, I did a little research to see what other people were saying about this recipe, and also to find out exactly how to spell it. To my amazement, there was almost nothing out there that documents this recipe. I even consulted my father on how it should be spelled. He never remembered seeing it actually written out, but provided the insight that it is actually pronounced as ‘Mm-banata’. Of all the things that make you go Mmmmm, this is certainly at the top of the list.
There are many variations of Sicilian stuffed breads. Here is the recipe that has been the tradition in my family for generations.
Ingredients:
A healthy portion of Swish chard and kale
Potatoes
Onions
Pizza dough
Raisins (yes, sounds weird)
Olive oil, salt and pepper
Step 1: Make your favorite pizza dough recipe or buy some pre-made dough. Our favorite dough recipe utilizes both white and whole wheat flour, a great combination. Preheat oven to 350 degrees.
Step 2: Saute the greens, potatoes, onions and a few raisins in a pan with olive oil. The portions are up to your taste. Remember, the Swiss chard and kale will cook down significantly, so be sure to pick an abundance. Your pan should be overflowing with greens when you first start cooking them. Season with salt and pepper. Cook the ingredients until the potatoes are almost all the way soft, but still raw in the middle. You will bake this in the oven, so there is still plenty of time for them to cook.
Step 3: While the ingredients are cooking, roll out your dough into a big oval shape.
Step 4: Pour the cooked ingredients onto one side of the dough. Pull the other side over the ingredients so that the ends of the dough are touching.
Step 5: Pinch the ends closed beginning at one end and going around the perimeter of the embanata. The end result should be a nice half-circle, filled to the brim with goodness. Slice some openings for air to escape and drizzle olive oil over the top.
Step 6: Bake the embanata for 25-30 minutes, until golden brown on top.
Let cool, slice up, and enjoy! Serve with a nice side of marinara dipping sauce to really please your palate.
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Hi
I just read your description of Embanata.Embanada/ Banada
My great grand mother, grandmother great aunts and mother from Sicily
also made this recipe, and I also eagerly anticipated the family gatherings when it would be served.
The last of my great aunts passed away last year (98 yo)
still managed to make this until late in her life.
I have been putting together a family tree along with as many stories as I could collect from everyone. My Embanada family recipe is included in the family archives.
It was great to see your recipe (similar to ours)online.
My family is also from Sicily, and my grandmother had a stuffed bread dish that she cooked called scachata (i never saw it written either). It is very similar to your recipe except that my grandmother used broccoli and cauliflower instead of chard/kale. Also she included garlic and olives, but no raisens. We ate in in squares with our hands and tomato sause was never served with it.
Wow Frank, that sounds amazing! I’ll have to try this recipe out. It makes me wish that I was growing cauliflower this year. I guess there’s always time to incorporate it into the plan. Thanks for the recipe!