Sfincione Palermitano – Sfincione Palermitano

This specialty differs from the other Sicilian pizzas because it is thicker and softer.

Ingredients for 6 servings

  • 1 3/4 lb. fine-ground flour
  • 1.4 oz. brewer’s yeas
  • 1 big onion
  • 3 med. peeled tomatoes
  • salted anchovies
  • 1 1/2 oz. of breadcrumbs
  • 3 1/2 oz. of slices caciocavallo (or primosale)
  • 1 3/4 oz. of pecorino
  • extra virgin olive oil
  • fresh parsley 1 bu.
  • oregano
  • salt
  • pepper TT

Preparation
Combine flour and yeast, dissolved in warm water, and a pinch of salt, to make a smooth dough. Add 2 spoons of oil and make a cross slit across it; cover and let rest in a warm place for a couple of hours. Knead the dough vigorously for some minutes; roll it out into a round about 1 1/4 in.thick. Grease a baking-pan with oil and let the dough rest in a slightly open warm oven. In the meantime chop the onion and sautè in a saucepan with 5 tablespoons of oil; stir in the chopped tomatoes, a pinch of salt and pepper and some snipped parsley and cook for about ten minutes. Top with bits of anchovy, slightly sticking them to the pizza; sprinkle the sliced cheese and cover with sauce. Sprinkle with oregano, breadcrumbs and pecorino and bake at 482° F for 30 minutes. Trickle with oil and serve immediately.

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