If you've never eaten it's time to give it a try: is the sfincione of Palermo, typical Sicilian street food. The Sicilian pizza is one of the most traditional and most popular recipes of Palermo and it is found in every corner, from the fast markets. Is’ a sort of very high and soft focaccia, topped with a gravy well pulled onions, tomato, salted anchovies and oregano, further enhanced by cheese (not too seasoned) and breadcrumbs flavored. If you want to organize a dinner 'Sicilian' in the name of street food more typical of my land, and eat everything with your hands, sfincione can not miss. All recipes that may interest you too can be found in the collection of all my SICILIAN RECIPES.
So go ahead then to arancini, Eggplant meatballs, panelle, potato croquettes... Keep in mind that only the dough for sfincione palermitano must mature 24 hours in a refrigerator, so as to allow the digestion of starch by enzymes (and therefore more structure to the dough and more digestibility), so if you want to taste it you have to arrange one day in advance: As always, I leave the adaptable recipe with either fresh yeast or dry, both with sourdough. Is, given that much dough for sfincione you must do, Also try it sfincione bagherese, in white, delicate flavor and very special. Have a good day!
20 comments
Good morning Ada yesterday I brought the Sicilian pizza from Palermo to a meeting where they were presebnti exponents of at least 5-6 different nations. Poles, Spanish, Italians, French, Venezuelan…He put all agree since it's finished!!
Is’ too good, genuinely she surprised me its digestibility, there are plenty of onions, but, overall, although the taste is decided is a much more delicate note of what you might think from the recipe.
Another resounding success the pie reversed oranges…
Living in France often have to adapt your recipes, where do I find a cheese not too seasoned?
The French despite having many divine cheeses, they do not have cheese stringy cheeses, or they are super mature or super soft, I spolverrizzato everything with a handful of pecorino, better than nothing.
A greeting and continues here all adore your recipes, often I come across your site in French.
Matilde
Hello Matilda! Thank you so much for the appreciation and trust. This French cheeses are stunning but lacking precisely the category of semi-mature. Pecorino is a smart alternative. I'm so glad that you and your colleagues appreciate my recipes, I on the other hand I really love France and its gastronomy, especially with regard to cheeses and sweets. And congratulations, because the Sicilian pizza is not easy to do, so talented you. A dear greeting, ADA
Hello, a question…because the manitoba? And not the “00” cut with the amount of semolina? Thanks.
Hello Fabio, use the manitoba or a flour with good strength (from 280 W onwards) because as you can see the amount of yeast is minimal and very long rising times, with a maturity of 24 hours of the mix. Manitoba is suitable for the long and very long leavening, a normal 00 flour is sfibrerebbe because for this type of procedure does not contain enough gluten. If you want to use a 00 you can increase the amount of yeast and proceed with a normal rising, which means in a few hours, but will change the texture and digestibility of the dough: in that case you can proceed with 25 grams of yeast per pound of dough and make a first rise until doubled, then a second when the mixture is already stretched out here until doubling. Let me know, ADA
lard cannot be replaced in no way?????? for a vegetarian ?
thanks and good day!
Hi Barbara. Yes of course, You can use the butter in the same weight (lacto ovo vegetarian if you) or the oil, but butter gives a result closest to the lard in the dough. If you need to use the oil tell me why do I need to do some’ calculations on replacing. ADA
Very good really. I am from Palermo, admirer of sfincione. Really good result.
Just one question: This amount of dough for that pan use? I.e., What size is?
Thank you and congratulations!
Hello Roberto, I'm so glad you liked it. Use these doses for the classic plaque that are supplied with ovens from home. Dimensions 47 x 45 cm.
For non-locals would like to stress that the particularity of the dough the sfincione lies in use of lard, as suggested by Ada! I read a few recipes that say “the dough is the same as the pizza, the difference is only in the sauce”… But no! The sfincione must be soft and spongy (as a “spincia” from which it takes its name), and just like Ada.
The long leavening then is a blessing. Makes the dough much easier to digest, Although we must admit that in this recipe is the dressing cipolloso and Cheesy to test our digestive qualities…
CMQ is awesome!!!
Roberto you won my affection forever. You are too good, but I'm really glad you liked the sfincione. Not many people have the patience to do it at home….
Hi Ada! I decided to jump in and try to do the sphinx! A Council: to make two round baking pans bigger than I should reduce the doses? They're fine, like flours, the manitoba and the dispariling of hard wheat Senator Hats? Thanks and congratulations as always for the magnificent and great recipes ☺️
Hello Electra, then you don't have to reduce your doses. As flour, the ones you mentioned are fine. Let me know, a warm greeting, ADA
Hi Ada :) No, I've never eaten and now I want to try it… I came up with the mouth watering!!! :D Congratulations, yours is very inviting :P A hug :**
Try it try it Valentina! Thou who art certainly will appreciate the flavor of this Neapolitan sauce! A hug, ADA
See this photo at this time makes me hungry, ADA congratulations for your sfincione!
Kisses
Enrica
Hi Enrica! Thank you very much! ADA
Good!!! I like the recipe in particular ingredients to hungry people!!!
Hi Valeria! Yes, It is not a light meal… If you think that in Palermo you eat down the street as a snack… and then he dines, you dine, do you snack…
Here's qst I ate on my summer sicula know?? remedy now that I have your recipe!
PS: then I must ask you something for the dough though…. basins
Ask and you shall receive !!! A hug, ADA