How to prepare Palermo sfincione at home, the traditional Sicilian focaccia with caciocavallo, onions, tomato, anchovies and breadcrumbs

Today the original recipe of sfincione Palermo, the traditional focaccia with a rich and tasty sauce which has become one of the symbols of Palermo street food together with BREAD AND PANELS. Lo sfincione is one of more traditional recipes and more loved than Palermo and it is found in every corner, from the fast markets.

Lo sfincione Palermo in its original recipe it's sort of very thick and soft focaccia, topped with a gravy well drawn based onions, tomato, salted anchovies and oregano, further enriched by caciocavallo (not too seasoned) is yes grated bread flavoured.

Just keep in mind that the dough for the Palermo sfincione it must mature for 24 hours in the refrigerator, so as to allow the digestion of starch by enzymes. In this way you will obtain a better structure to the dough and more digestibility. So, if you want to enjoy it for dinner, for example, you have to organize yourself with a day in advance: as always, I'll leave you the recipe that can be adapted with either fresh or dry brewer's yeast, both with sourdough. If you want same-day leavening, you must at least double the doses of yeast.

History and origins of the Palermo sfincione

The word sfincione it is sometimes traced back to Latin sponge, what does it mean sponge. Or sometimes Arabic isfang, which has the same meaning. Is, effectively, the consistency of this focaccia is soft and soft like a sponge. The invention, from multiple sources, it is connected to the nuns of the monastery of San Vito, in Palermo, near the Teatro Massimo. Lo sfincione would be born in the 18th century as a variant of bread without seasoning (the bread “shut up”, that is, simple bread, without accompaniment).

Initially, the recipe for sfincione from Palermo did not include tomatoes, which was inserted later in the nineteenth century, quickly becoming one of the symbols of the city's street food for Palermo families. Lo ancient rubbish, who came out of the nuns' convent, it was dressed in white, but enriched by numerous other ingredients (variables), like peas, chicken innards, minced meats. This dish, extremely rich, was preparing for New Year's Eve.

How to prepare a dinner based on Sicilian street food

If you want to organize a real dinner in the name of street food Siciliano more typical, and eat everything with your hands, the Palermo sfincione cannot be missed. All the recipes that might interest you can be found in the collection of all mine SICILIAN RECIPES.

So go ahead ORANGES, EGGPLANT MEATBALLS, PANELLE function, POTATO CROQUETTES… . Is, since so much dough for it sfincione Palermo you have to do it, also try the variant of BAGHERESE SFINCIONE. A waste without tomato, in white, delicate flavor and very special. But also SFINCIONE HOAX, BROCCOLETTI WITH SOURDOUGH. Have a good day!

Sfincione PALERMO (Sicilian recipe)

Portions: 6 Preparation: 1 person Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 14 voted )

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Ingredients

Ingredients for a standard-sized rectangular baking pan

• FOR THE DRESSING

700 grams of onions

salted anchovies

500 grams of peeled tomatoes

200 grams of cheese not too seasoned

oregano

salt and pepper

extra virgin olive oil

stale breadcrumbs

• FOR THE DOUGH

300 grams of strong manitoba type flour

150 grams of semolina

10 grams of salt

20 g lard

2 grams of dry or 7 fresh beer or 80 grams of yeast yeast

300 ml mineral water at room temperature

Procedure

FOR THE DOUGH - Remember to make the dough a day in advance: put in a large bowl the water and thoroughly dissolve the fresh yeast or dry. Then combine the two types of flour, lard and finally the salt. Knead until dough is smooth and soft it will be slightly sticky.

Form a loaf and place it in the Bowl: cover with plastic wrap and refrigerate to rise for 24 hours. If you have decided to use sourdough, Mix the flour with the water first, then add the yeast into small pieces, lard and finally the salt.

After 24 hours, remove the dough from the refrigerator, deflate it, kneading for a minute or two with your hands and let it rise for an hour at room temperature. Then lubricate well the baking sheet and stretch out the dough to a thickness of two centimeters and let it rest for about 30 minutes.

FOR THE SFINCIONE SEASONING - Peel the onions and slice them thinly. Desalinate the anchovies, remove the bone and mince 12. Place a drizzle of extra virgin olive oil in a pan, little water and onions (PHOTO 1) and cook them slowly over low heat, stirring often, for about 15 minutes, covering if necessary.

Then add the tomatoes and cook for 10 minutes (PHOTO 2), then the anchovies (PHOTO 3) and finally add salt (attention because the anchovies are salty). Cook over a low heat until the sauce will be very thick and pulled, combine the oregano and half the coarsely grated cheese (PHOTO 4), mix well and set aside.

Toast the stale breadcrumbs in the same pan in which you cooked the onions (PHOTO 5), adding if necessary a little extra virgin olive oil and seasoning it with a little salt, papá, oregano. Coarsely chop the remaining anchovies.

COMPOSITION AND COOKING OF SFINCIONE - Preheat oven to 220 degrees static. Season sfincione palermitano with the sauce prepared earlier, arrange over the cheese remained in uniform layers, the chopped anchovies and sprinkle liberally with bread crumbs (PHOTOS 6).

Drizzle with a little oil and bake for 25 minutes. The dough must grow and become soft. I advise you not to eat too hot sfincione Palermo, It is much tastier slightly warm: the flavors blend and balance and see, If any further, that's also great cold the next day. Bon appétit!

Note

THE SUGGESTION - In this recipe you need to be very careful to salt, because the most widespread defect in sfincioni is excess salt: Remember that the cheese and anchovies are tasty and the sauce, narrowing, It becomes very tasty

Combination - We want to pair a young red with this traditional Palermo dish and we have chosen a Ciliegiolo delle Privitera Cellars. The vineyard from which this wine is born is located in Butera, in the province of Caltanissetta. A fresh wine, very fruity, medium bodied, to be served at around 16 degrees of temperature.