Messina, Sicily
A sealed pastry pie from Messina: a golden short-crust or olive oil pastry encases a filling of swordfish cubed and dressed with capers, olives, tomato, pine nuts, raisins, and fresh basil — the agrodolce marine tradition of Messina. Sealed and baked, the filling steams inside and the flavours meld into something deeply complex. Related to the Palermitan scaccia and the mainland impanata tradition, but distinctive for the swordfish — Messina is the straits-crossing point for swordfish migration.
Swordfish steamed inside golden olive oil pastry with capers, olives, and raisins — the agrodolce richness of Sicilian Arab cooking sealed and concentrated in a crust
{"Swordfish cut in 2cm cubes; lightly seasoned with salt and pepper but not pre-cooked (it finishes in the oven)","Filling dressed cold with olive oil, capers, olives, tomato pulp, pine nuts, soaked raisins, and basil","Pastry: 00 flour, olive oil, water, salt — short and pliable, enriched with olive oil not butter for shelf stability","Seal edges by folding and pressing (not crimping) for a rustic look; brush with egg wash","Bake at 185°C for 35–40 minutes; rest 15 minutes before opening — the interior steams and sets"}
{"A handful of fried eggplant cubes in the filling is the Catanese variation — adds earthiness","The impanata improves at room temperature after cooling — the flavours settle and the pastry softens slightly","Fresh oregano can replace basil for a more robust herb character"}
{"Pre-cooking the swordfish — it overcooks in the oven and becomes dry","Too much liquid in the filling — the pastry bottom steams rather than crisping","Using butter pastry — it becomes too short and breaks on slicing"}
Cucina Siciliana — Pino Correnti