If you've never eaten it's time to give it a try: is the sfincione of Palermo, typical Sicilian street food. A kind 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. 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. And, 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!
Sfincione PALERMO (Sicilian recipe)Print This
- Ingredients for a standard-sized rectangular baking pan
- FOR THE DRESSING:
- 700 grams of onions (I use those red Tropea, more delicate, but you can also use the white ones, more pungent)
- salted anchovies, to taste
- 500 grams of peeled tomatoes cut in large chunks
- 200 grams of cheese not too seasoned
- oregano as required
- salt and pepper
- extra virgin olive oil as required
- stale breadcrumbs, to taste
- FOR THE DOUGH:
- 300 grams of flour manitoba
- 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
To prepare sfincione Palermo have to do with the dough a day ahead: 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 decided to use the yeast, first mix the flour with water, 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 dressing of sfincione Palermo, Peel the onions and slice them thinly. Desalinate the anchovies, remove the bone and mince 12. Place in a pan a drizzle of extra virgin olive oil, little water and onions (PHOTO 1) and cook them slowly over low heat, stirring frequently, 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’ of extra virgin olive oil and season with a little salt, papá, oregano. Coarsely chop the remaining anchovies.
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.
THE PAIRING: We want to match a young red in this traditional dish of Palermo and chose a Nero d'Avola Igt of Brugnano Cellars, who are based in Partinico, in the province of Palermo. Vinovanta features aromas of ripe cherries, with hints of spices and tastes very fresh. Serve at approximately 16° c.
Also try the version of sfincione bagherese in white, most delicate. In this recipe you need to be very careful to salt, because the most common defect in sfincioni is excess salt: Remember that the cheese and anchovies are tasty and the sauce, shrinking, It becomes very tasty.