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.

Rianata – Rianata

It is a speciality, from Trapani (a southern coastal province near Marsala), the dish name derives from the abundance of oregano
which is sprinkled on the pizza.

Ingredients for 4 servings

  • 2lb.Load of home-made leavened dough
  • 1 lb. 2 oz. of peeled tomatoes
  • a cloves of garlic
  • fresh parsley 1 bu.
  • 70 g of grated pecorino
  • salted fillets of anchovy
  • oregano
  • extra virgin
  • olive oil
  • salt
  • pepper TT

Preparation
Trickle some oil on the dough and knead vigorously for some minutes: let rise for about one hour. Knead quickly and roll out the
dough into a thin round on a slightly greased baking-pan. Get the salt out of the anchovies; chop and spread over the round.
Chop the tomatoes and mix with the chopped garlic and parsley, a pinch of salt and a dash of pepper; spread on the pizza. Top
with the pecorino and a abundant sprinkle of oregano and trickle some oil. Bake at 482° F for 20/30 minutes.

Bread “cunzato” – Pane “cunzato”

Bread, homemade or not, is often a complete meal for the Sicilians. It accompanies whatever dish, even fruit and
sweets, and when stale it is crumbed and used in
vegetable recipes. Toasted and grated, it is sprinkled on a
variety of dishes or used as stuffing. As soon as it is taken
out of the oven ( especially if homemade) it is “cunzato”
seasoned: it is cut in half and seasoned with oil, salt and
pepper. Other ingredients may be used, as in the recipe
that follows, which represents only one of the many
existing variations.

 

Ingredients for 4 servings

  • 1 loaf of homemade bread of
  • about 1 lb
  • 3 ripe but firm tomatoes
  • 100 g of fresh primosale
  • dressed green olives
  • 3 fillets of anchovy in oil
  • 1/2 cup extra virgin olive oil
  • oregano
  • salt, pepper TT

 

Preparation
Cut the loaf of bread lengthwise; make slits in the crust on each half and sprinkle with salt, pepper, oregano and plenty of oil.
Layer tomatoes, thin slices of cheese, the chopped fillets of anchovy and pitted olives on one half. Cover with the other half and
slightly press the crust. Eat warm.