Carmen, a feisty Italian with an artistic flair and a gift for cooking was my first husband's aunt. She made a delicious raised calzone kind of thing, stuffed with cheese and broccoli. Carmen's Goudarooni, [Cudduruni] Traditional Sicilian Bread is inspired by years of watching her make this unforgettable bread, served alongside spaghetti with her amazing Sunday gravy. It's a taste of Sicily right in your own kitchen.
I thought Carmen called it coodarooni. My research did not find that spelling, but did produce a few other spellings, including goodierooni, goudarooni, cudduruni, and cudaruni, which can be found in Sicilian dictionaries as far back as the 16th century.
CULTURAL SIGNIFICANCE
Goudarooni, deeply rooted in Sicilian cuisine, carries cultural significance. It's a beloved hand pie enjoyed by locals and visitors alike, a testament to the enduring culinary traditions of the region.
INSPIRATION
I used this recipe from Saveur as my starting point for the dough, never intending to add red sauce, ground beef, etc. My goal was to re-create Carmen's Cudduruni.
INSTRUCTIONS
Step 1: I made the dough according to the recipe below. I used the dough setting on my bread machine to knead the dough, then let it rise in an oiled bowl until doubled.
Step 2: Then dumped the dough out onto a floured surface and rolled it out into a big rectangle.
Step 3: I brushed the surface of the dough with olive oil, sprinkled it with granulated garlic, salt, pepper and dried basil. I topped one half with the cheeses and the steamed broccoli.
Step 4: I folded the dough, crimped the edges, and baked it on a pizza stone in a 425 degree oven.
Step 5: I removed it from the oven after 18 minutes it was golden brown.
The bread was just as I remembered it, soft and pillowy, with a nice chewy crust. The broccoli and cheese filling was just right.
Just look at this yummy bread!
Top Tips
Tomato Sauce
Pairing your Goudarooni with a simple tomato sauce for dipping adds a burst of flavor to each bite. The combination of warm, crispy bread and the tangy of the sauce is a match made in culinary heaven. While not in the recipe itself, a finely chopped red onion can be a delightful addition to your tomato sauce, infusing it with a sweet and slightly pungent flavor. Also not part of the recipe, sun-dried tomatoes can bring a burst of concentrated tomato flavor to your tomato sauce, taking it to the next level of deliciousness.
Room Temperature
When crafting Goudarooni, it's crucial to let the dough rise at room temperature. This step allows the dough to double in size, ensuring a light and airy texture in the finished bread.
Acqua Tiepida (Tepid Water)
The yeast in your dough awakens when mixed with tepid water. This essential step kickstarts the fermentation process, leading to the perfect rise in your Goudarooni.
Filo d’Olio
The traditional Sicilian technique of filo d’olio, or "sheet of oil," ensures that your Goudarooni has a crispy, flaky exterior. It's a culinary touch that elevates the texture of this beloved bread.
Romano Cheese
For an extra layer of savory goodness, consider sprinkling some Romano cheese on top of your Goudarooni before baking. It adds a sharp, salty kick that complements the creamy cheeses inside.
Equipment
- Stand mixer with dough hook.
- Bread machine with dough setting optional
- Large bowl
- Steamer basket and pot
- Pizza stone or baking sheet
Ingredients
For the dough:
- 2 teaspoons olive oil plus more for oiling the bowl
- 1 teaspoon sugar
- 1 ¼ teaspoons active dry yeast
- ¾ cup warm water 115 degrees
- 2 cups all purpose flour plus more for dusting
- 1 teaspoon kosher salt
- Semolina flour for dusting
For the filling:
- 1 medium head broccoli florets only
- ¼ cup olive oil
- ¼ tsp. granulated garlic
- Kosher salt and freshly ground black pepper to taste
- ½ tsp. dried basil
- ½ tsp. crushed red chile flakes
- ¾ cup shredded mozzarella cheese
- ½ cup grated Gouda cheese
- ¼ cup grated Parmesan cheese
Instructions
For the dough:
- Combine oil, sugar, yeast, and warm water in the bowl of a stand mixer fitted with a dough hook. Let it sit until foamy, about 10 minutes.
- Mix flour and salt in a medium bowl. With mixer on low, slowly add flour mixture. Mix until a smooth dough forms, 8–10 minutes.
- Transfer dough to a greased bowl. Cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.
Alternate instructions for dough:
- You can make the dough in a bread machine using the dough setting. You can also make the dough by hand kneading until it is smooth. I prefer to use the bread machine because it also provides the warmth for the dough to rise.
For the filling:
- Steam the broccoli florets and drain on paper towels until the excess moisture is absorbed.
- When the dough has risen, roll it out on parchment paper to a large rectangle approximately 9" by 12".
- Brush the top to within 1 inch of edges with extra virgin olive oil. Season with salt, pepper, red chile flakes, granulated garlic, and basil.
- Spread the cheeses evenly over one half followed by the broccoli. Fold the side without cheese and broccoli over the other side, roll and press the edges to close.
- Sprinkle a little Parmesan cheese on top. Bake in a 425 degree oven for 18-20 minutes or until golden brown.
Alternate instructions for baking:
- You can bake the goudarooni on a cookie sheet or directly on a preheated pizza stone in the oven. I used a pizza stone and it worked really well. Be sure to put the stone in the oven before preheating. It needs to be hot when the dough goes on.
- Cut the bread into eight squares and serve hot or at room temperature.
Nutrition
In Italy, Goudarooni (or Cudduruni) is often enjoyed as a delightful snack or quick meal. Its humble ingredients, combined with traditional techniques, create a hand pie that's both delicious and budget-friendly. So, roll up your sleeves, make some tomato sauce for dipping, and savor the warm, cheesy goodness of Goudarooni right in the comfort of your own kitchen. I hope you try my recipe for Aunt Carmen's Goudarooni. May she rest in peace.
