Landmark bread of Palermo and Catania, Sicilian mafalde are a type of bread spread and loved throughout the island. Is, i some way, have become one of the symbols of Sicily of bread. Sicilian mafalde are made from hard wheat rheoma, the most produced and most used grain in Sicily, and today rediscovered even in ancient varieties such as perciasacchi, the russello, the bide, the tumminia.
Covered in sesame, another of the most used and beloved ingredients (For example, in REGINA COOKIES), have a baroque and particular shape to S (there is also a fan shape called "Corona"), I'll show you in a short VIDEO TUTORIAL. They are produced in different sizes. I made 90-gram mafaldines a., but the most common size is between 250 and 300 grams. Sicilian mafaldines are golden and fragrant, have very little crumb inside and are perfect for stuffing. Both with charcuterie, mortadella on everything, traditional Palermitan version with PANELLE function, chickpea flour pancakes. What can you do at home by following my VIDEO RECIPE STEP BY STEP.
The preparation of the Sicilian mafalde ( that would have been devised by a baker in the early 20th century, dedicating them to Princess Mafalda of Savoy, daughter of Victor Emmanuel III and Helen of Montenegro) requires the preparation of a biga. The biga will rise 16-20 hours, and then you'll have to join it with the rest of the dough. And’ made from dried brewer's yeast, that I put in minimal amount, also saw the use of a simple rhyme semola of hard wheat. This sort of pre-dough serves to strengthen the leavening and will then be combined with the second dough, which still contains a small percentage of brewer's yeast. Bread forming is key to giving the right shape to the mafalde. To make it easier for you, in addition to the small step in the article, I also shot a VIDEO TUTORIAL you can see on my Pinterest profile.
SICILIAN SESAME MAFALDEPrint This
- Serves 6 mafalde 90 grams a.m. or 4 from 140 grams a.
- FOR THE BIGA:
- 100 grams of hard wheat rhyme semoth (better if of a Sicilian grain as perciasacchi, russello, bidì)
- 70 milliliters of 26-degree water
- 1 grams of dry brewer's yeast
- FOR THE DOUGH:
- 250 grams of semogram rhyme hard wheat
- 2 grams malt or the tip of a teaspoon of granulated sugar
- 150 milliliters of 26-degree water
- 3 grams of dried Brewer's yeast
- 8 grams of salt
- water and sesame seeds to decorate the mafaldines
For the preparation of the biga, knead flour, 26-degree water (use a thermometer for food) and the dried brewer's yeast until it forms a smooth and homogeneous loaf. Cover with food film and leave to rise at room temperature for 16-20 hours.
The following day, planetary all the ingredients for the second dough (except salt) and the bity biga. Start kneading at low speed and, mid-dough, add salt until. Knead for 15 minutes or until the dough is smooth, homogeal and strung. Then transfer the sicilian mafalde dough to the worktop and knead vigorously by hand for 5 minutes.
Get a toast with a rounded shape, cover it with food film and let it rise, at room temperature or in the oven with light on, for 2 hours. Divide the dough into 6 90-gram pieces each or 4 140-gram pieces and make cords, as you see in VIDEO TUTORIAL. Roll up the snake-shaped cords, smaller at the ends and wider in the center, and bring the last part of the dough cord over the start, as you see in VIDEO TUTORIAL and in the photos.
Remember to always keep the dough covered with food film, even the cords, otherwise it will dry up and not rise properly. Once all the mafalde have been formed, cover with food film and leave to rise in the oven with the light on for at least an hour or until the volume doubles. Brush the mafaldines with water and sprinkle with plenty of sesame.
Preheat the oven to 220 degrees static and cook the mafalde for 10 minutes, then lower the oven to 190 degrees and continue cooking for another 15 minutes or until golden brown. Cooking times also depend on the size of the sandwiches. Remember that the Sicilian mafalda is a bread to eat in the day, while it's still fragrant. If you want to consume them the next day, you have to store them in a freezing bag and find them in the oven at 200 degrees for a few minutes. Bon appétit!