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Python of Messina

by Ada Parisi
49835 views 5 min read

His Majesty the Python maiden. “U’ pituni”, that is the Python (or pidone) it's a typical street food sicilian and in particular of my city, Messina. I pitoni messinesi sono fatti da un sottile guscio di pasta senza lievito a base di strutto, flour, water and wine. And 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. Within the recipe also found VIDEO RECIPE of the Messina pythons made at the Laganà Bakery of Messina, now remained the last bastion of this ancient art. 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.

I miei ricordi del pitone messinese

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. 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)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

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

Procedure

Pythons Messina

For the dough of messina pythons: put the flour on the work surface, salt and sugar. Slowly add the mineral water and white wine and start working the dough until you get a coarse mixture. Add the lard, then work vigorously for at least 15 minutes, until you have a smooth dough, smooth and elastic, tenacious consistency. Wrap the panetto in the food film and let stand at room temperature for an 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 the rest time of the dough has elapsed, 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. Work with the rolling pin again forming a rectangle and fold the dough back into the book. Perform this process for at least 5 times, so that the dough in cooking has a kind of peeling. After the last fold, divide the dough in half and spread it to a height of 3-5 millimeters. 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 peanut seed 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, put them on the absorbent paper so that they lose the excess 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!

MATCHING: 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. It's a lager, aromatic and hopped, with a compact foam and an alcohol content contained (4,7% ABV.) making it pleasantly drinkable.

Note

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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12 comments

Name* Patrick Pregiato 25 April 2021 - 02:41

Cara Ada,
Sono americano ma a famigghia di me matri era di Missina. Ancora facemu cca i piduni. Ma devo dirti che la parola non ha niente che fare con “Python”. Viene da “pedi” – piede grosso che sarebbe “piduni “ in messinese.
Un caro saluto da New York
Patrizio.

Reply
Ada Parisi April 26th, 2021 - 21:56

Hi Patrick, of course the word has nothing to do with python, certainly originally they were called piduni from 'foot', but currently in Messina, and already for 30 years at least, the Pidoni form has been replaced with Pythons, perhaps considered less dialectal. So much so that even on search engines it is indexed as a 'python'. Only the elderly and historical bakeries sometimes still call them 'pidoni'. A warm greeting, ADA

Reply
Salvatore December 17th, 2020 - 07:18

Lovely recipe. My mom prepared them exactly like this..
I've seen recipes that include tomatoes, What do you think.

Reply
Ada Parisi December 17th, 2020 - 16:11

Hello Savior, Thanks. I think the tomato makes the dough wetter and therefore can cause further fragility, it also wateres down the taste. From what I've been able to rebuild, in the traditional recipe was not present. But I'm for freedom, if you like it put it as well. Best wishes and happy holidays. ADA

Reply
Daniela 29 November 2019 - 19:41

Thanks for the recipe! If you wanted to get them in the oven to what degree and how long should I keep them?

Reply
Ada Parisi 29 November 2019 - 21:05

Hello Daniela! Greased pan and pythons brushed olive oil. Static oven at 200 degrees for 10-12 minutes, It depends on how thin the dough throws. It should still do some bubble. Let me know, ADA

Reply
VINCENT 11 February 2019 - 17:15

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

Reply
Ada Parisi 12 February 2019 - 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 - 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 - 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
Elvira 24 November 2019 - 18:02

Congratulations! You are very precise and detailed explanations!

Reply
Ada Parisi 25 November 2019 - 12:48

Thank you! Welcome, ADA

Reply

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