The sfincione of Palermo

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)

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

The sfincione of Palermo

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.

The sfincione of Palermo

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.

The sfincione of Palermo

The sfincione of Palermo

TIPS

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.

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18 comments

matilde of peter 30 January 2019 at 09:28

Good morning Ada yesterday I brought the Sicilian pizza from Palermo to a meeting where they were presebnti exponents of at least 5-6 different nations. Poles, Spanish, Italians, French, Venezuelan…He put all agree since it's finished!!
And’ too good, genuinely she surprised me its digestibility, there are plenty of onions, but, overall, although the taste is decided is a much more delicate note of what you might think from the recipe.
Another resounding success the pie reversed oranges…
Living in France often have to adapt your recipes, where do I find a cheese not too seasoned?
The French despite having many divine cheeses, they do not have cheese stringy cheeses, or they are super mature or super soft, I spolverrizzato everything with a handful of pecorino, better than nothing.
A greeting and continues here all adore your recipes, often I come across your site in French.
Matilde

Reply
Ada Parisi 30 January 2019 at 14:49

Hello Matilda! Thank you so much for the appreciation and trust. This French cheeses are stunning but lacking precisely the category of semi-mature. Pecorino is a smart alternative. I'm so glad that you and your colleagues appreciate my recipes, I on the other hand I really love France and its gastronomy, especially with regard to cheeses and sweets. And congratulations, because the Sicilian pizza is not easy to do, so talented you. A dear greeting, ADA

Reply
Fabio December 4, 2015 at 17:05

Hello, a question…because the manitoba? And not the “00” cut with the amount of semolina? Thanks.

Reply
Ada Parisi December 4, 2015 at 17:10

Hello Fabio, use the manitoba or a flour with good strength (from 280 W onwards) because as you can see the amount of yeast is minimal and very long rising times, with a maturity of 24 hours of the mix. Manitoba is suitable for the long and very long leavening, a normal 00 flour is sfibrerebbe because for this type of procedure does not contain enough gluten. If you want to use a 00 you can increase the amount of yeast and proceed with a normal rising, which means in a few hours, but will change the texture and digestibility of the dough: in that case you can proceed with 25 grams of yeast per pound of dough and make a first rise until doubled, then a second when the mixture is already stretched out here until doubling. Let me know, ADA

Reply
Barbara May 4, 2015 at 15:27

lard cannot be replaced in no way?????? for a vegetarian ?
thanks and good day!

Reply
Ada Parisi May 4, 2015 at 15:29

Hi Barbara. Yes of course, You can use the butter in the same weight (lacto ovo vegetarian if you) or the oil, but butter gives a result closest to the lard in the dough. If you need to use the oil tell me why do I need to do some’ calculations on replacing. ADA

Reply
Roberto March 8, 2015 at 21:36

Very good really. I am from Palermo, admirer of sfincione. Really good result.

Just one question: This amount of dough for that pan use? I.e., What size is?

Thank you and congratulations!

Reply
Sicilians creative in the kitchen March 9, 2015 at 00:00

Hello Roberto, I'm so glad you liked it. Use these doses for the classic plaque that are supplied with ovens from home. Dimensions 47 x 45 cm.

Reply
Roberto March 9, 2015 at 08:04

For non-locals would like to stress that the particularity of the dough the sfincione lies in use of lard, as suggested by Ada! I read a few recipes that say “the dough is the same as the pizza, the difference is only in the sauce”… But no! The sfincione must be soft and spongy (as a “spincia” from which it takes its name), and just like Ada.

The long leavening then is a blessing. Makes the dough much easier to digest, Although we must admit that in this recipe is the dressing cipolloso and Cheesy to test our digestive qualities…

CMQ is awesome!!!

Reply
Sicilians creative in the kitchen March 10, 2015 at 21:40

Roberto you won my affection forever. You are too good, but I'm really glad you liked the sfincione. Not many people have the patience to do it at home….

Reply
Valentina September 26, 2013 at 21:56

Hello Ada No 🙂, I've never eaten and now I want to try it… I came up with the mouth watering!!! Congratulations 😀, yours is invitantissimo 😛 A hug :**

Reply
Sicilians creative in the kitchen September 26, 2013 at 22:56

Try it try it Valentina! Thou who art certainly will appreciate the flavor of this Neapolitan sauce! A hug, ADA

Reply
Enrica September 26, 2013 at 13:11

See this photo at this time makes me hungry, ADA congratulations for your sfincione!
Kisses
Enrica

Reply
Sicilians creative in the kitchen September 26, 2013 at 13:33

Hi Enrica! Thank you very much! ADA

Reply
Valeria September 26, 2013 at 10:23

Good!!! I like the recipe in particular ingredients to hungry people!!!

Reply
Sicilians creative in the kitchen September 26, 2013 at 13:03

Hi Valeria! Yes, It is not a light meal… If you think that in Palermo you eat down the street as a snack… and then he dines, you dine, do you snack…

Reply
Shira September 26, 2013 at 06:55

Here's qst I ate on my summer sicula know?? remedy now that I have your recipe!
PS: then I must ask you something for the dough though…. basins

Reply
Sicilians creative in the kitchen September 26, 2013 at 13:03

Ask and you shall receive !!! A hug, ADA

Reply

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