“U’ pituni”, that is the Python (or pidone) is a typical street food 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, 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.
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. 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!
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
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.
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.