Python of Messina

“U’ pituni”, that is the Python (or pidone) is a typical street food of my city, Messina. Pythons Messina are made from a thin shell of unleavened dough made with lard, flour, water and wine, traditionally stuffed with tuma, curly Endive (Endive), anchovy and much, so much black pepper. Here on my Instagram profile found my VIDEO RECIPE STEP BY STEP pythons Messina. The Messina python you can also cook in the oven for a minimally more light version, I strongly advise against: If one is to err, who suffers the way down.

Memories.

In recent years, Unfortunately, you are a little’ lost the tradition of this thin dough and peeled in favor of one leavened, swollen and stuffed now with the usual, stringy cheese instead of the tuma, or even with the tremendous ham and cheese. A standardization of taste that is losing the good things in our island. For me, instead, Messina, the python is a wonderful memory: the best was the focacceria Oliva in via Tommaso Cannizzaro, now closed. Today, Python is a great classic of street food Messina. A guarded heritage now by very few takeaways and bakeries, together with pyramid-shaped arancino (with bits of mortadella and ragù), the mozzarella in carrozza and focaccia with tuma cheese. In version mignon, may be part of a good aperitif or a delicious appetizer for rustic dinners. Within the recipe also found VIDEO RECIPE pythons Messina made the Bakery Laganà Messina, now remained the last bastion of this ancient art. Obviously, if you are fans of Sicilian rustic, as well as have a look at all my SICILIAN RECIPES, you can not miss arancini butter or meat sauce, with step by step video recipe, or the sfincione Palermo. Have a good day!

Pythons Messina (Sicilian recipe)

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PORTIONS: 10 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSES FOR ABOUT 10 PIDONI:
  • 1 kg of flour 00
  • 110 g lard
  • 270 ml mineral water
  • 80 ml dry white wine
  • 10 grams of salt
  • a teaspoon of sugar
  • 250 grams of tuma fresh cheese or Sicilian "primo sale"
  • anchovies in oil, drained or salted, to taste
  • 2 heads of curly Endive
  • salt and freshly ground black pepper, to taste
  • extra virgin olive oil, to taste
  • peanut oil for frying, to taste
  • flour, enough to sprinkle the work plan

PROCEEDINGS

Pythons Messina

For the dough of pythons messinesi: put the flour on the work surface, salt and sugar. Add slowly the mineral water and white wine and start working the dough until the mixture is coarse. Add the lard, then work vigorously for at least 15 minutes, until you have a smooth dough, smooth and elastic, tenacious consistency. Wrap the dough in plastic wrap and let stand at room temperature for un hour.

Meanwhile clean, wash and dry the Escarole (curly Endive), then cut the vegetables finely. Dice the cheese tuma or primo sale. Make into small pieces also anchovies.

When will it be after the interval of rest of the dough, Knead on floured work surface with a rolling pin, drawing a rectangle about half a centimetre thick. Fold the dough folding on itself, How do the puff pastry. Working again with the rolling pin to form even a rectangle and fold once the dough. Perform this process for at least 5 times, so the dough into baking have a sort of peeling. After the last fold, divide the dough in half and roll it out to a height of 3-5 mm. Cut out some discs using the cookie cutters (for Pythons in mignon size) or using the circle of a cake pan with a diameter of 20-22 cm, to get normal sized pythons.

Garnishing pythons Messina: season the Endive is rich with olive oil and salt. Put in the center of each disc hearty Escarole, pressing down firmly, Add a few pieces of anchovy, the diced cheese and freshly ground black pepper. Slightly moisten the edges with very little water. Fold the records on yourself, forming a sort of half moon shaped Ravioli. Press the edges and crop them with a wheel.

Frying pythons Messina : I recommend you use a wok, that will allow even cooking and quick. Bring the peanut oil to a temperature of 165 degrees, then dip one or two Pythons at a time, continuously pouring boiling oil on the surface and turning them often. If the temperature is correct, bubbles will form on the surface of the pythons. Continue until brown of the pythons. Once browned, place them on paper towels so they lose the excess of oil.

Enjoy pythons hot Messina. Never heat this food in the microwave because it become soft; It is preferable to use the oven at 100 degrees. And Bon Appetit!

THE PAIRING: To match this traditional recipe we choose a beer brewed on the very shore of the Strait. The Brewery Messina produces the “Doc 15“, a beer dedicated to courage of entrepreneurs who founded the brewery after many hardships. Is’ a lager, aromatic and hopped, with a compact foam and an alcohol content contained (4,7% ABV.) making it pleasantly drinkable.

TIPS

Do not skip the step of stripping why it is crucial, only doing all the necessary folds the python a fried dough time will be very light and full of bubbles. You can bake pythons also baked, in a lightly oiled baking sheet: But if you want to sin, sin well and fry, there is no comparison.

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4 comments

VINCENT 11 February 2019 at 17:15

And pythons Arena, the boulevard Garibaldi? Li also made with cream and chocolate!

Reply
Ada Parisi 12 February 2019 at 11:21

My favorites were those of Oliva in via Tommaso Cannizzaro, traditional unleavened, with tuma and anchovies. for me there are no other pythons… Those of Arena remember them, but at the time I was dependent Oliva…

Reply
Loredana 22 October 2018 at 10:12

Hi Ada, Tomorrow I will prepare pythons along with six American guests! The recipe of the dough makes me think that the cannoli, with which also shares the bubbles, not always very easy to get. Whether it is about – even – the stripping? In addition, you have suggestions on flour to use in terms of W?

Thanks in advance

Reply
Ada Parisi 22 October 2018 at 10:53

Hi Loredana, then, the bubbles are due entirely to flaking, if it is not carried out the bubbles are not properly. As for the strength of the flour, just a 00 as I stated in the recipe, because pythons have no yeast and therefore does not require a particular strength because the gluten mesh is immediate and not subjected to the effort of leavening. Let me know, ADA

Reply

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