Catanese cipollate baked or grilled, or Palermo’s “mangia e bevi” — an original, easy and quick recipe for pancetta and scallion rolls. As tasty as Pork loin rolls with pistachio and Pork loin rolls with eggplant, known in Palermo as “mangia e bevi”, cipollate are a classic Sicilian grandmother’s recipe.
The Catanese cipollate (not to be confused with Catanese small onions) are a specialty of Sicilian butchers: simply delicious and made with very few ingredients: fresh pancetta, salt, pepper and fresh scallions.
They are an essential second course for spring barbecues and picnics and are loved by almost everyone.
You can find them at the butcher as a prepared item, but they can easily be assembled at home.
There’s not much to say about this dish except to recommend making plenty because they disappear in no time!
Ready to go? Let’s head to the kitchen and prepare Catanese cipollate together — our barbecue awaits. Before we start, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 5 people
- Cuisine: Italian
- Energy 250.48 (Kcal)
- Carbohydrates 5.26 (g) of which sugars 1.38 (g)
- Proteins 17.86 (g)
- Fat 17.45 (g) of which saturated 5.93 (g)of which unsaturated 10.76 (g)
- Fibers 1.57 (g)
- Sodium 956.54 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Catanese cipollate in the oven
- 10 slices fresh pancetta (very thin)
- to taste scallions (green onions) (thin)
- to taste salt
- to taste black pepper
How to make Catanese cipollate in the oven or on the grill
Ask your trusted butcher to slice very thin slices of pancetta, about 3–4 mm thick (approximately 1/8–3/16 inch). The cut is the rib end, but boneless. Lay them out on a tray and season with pepper and salt. Clean the scallions by removing the tops, the tougher outer leaves and the roots; choose the thinner ones or cut them into smaller pieces if needed. Roll each slice around a small bunch of scallion. Grill on the barbecue or bake at 392°F for 15–20 minutes or until nicely golden and crisp. Remove from the oven and serve immediately.
Store raw cipollate in the refrigerator for up to 24 hours. I do not recommend cooking them in advance, but leftover cooked ones can be refrigerated for 24 hours and reheated before serving.
Notes
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