Today I leave a very special Sicilian recipe: sfincione bagherese. Probably many of you know him sfincione PALERMO , one of the typical examples of Sicilian street food, typical Palermo. The Sicilian pizza is one of the most typical recipes of Palermo and Sicilian cuisine.
Well, in Bagheria, populous, beautiful village on the outskirts of Palermo, the Sicilian pizza is made in white (without the tomato), with anchovies, breadcrumbs, obviously many onions and salt first or ricotta. Or with both cheeses, as in the version that I will present. A few months ago, to March 2018, a local association, The Golden Plains, in collaboration with the Region of Sicily he has decided to seek recognition of the PDO for Bagheria white sfincione. Now you are working with a specification that determines so compelling ingredients, doses and procedure.
It will be honored that you get to a crystallization of this delicious cake, I leave you with a family recipe (My grandmother was Palermo) which involves the use of Sicilian ancient grains, local anchovies, onions, breadcrumbs, first salt and ricotta. I can not argue that sfincione bagherese be an easy or quick dish to prepare. You have to make the dough a day ahead so that yeast perfectly. And you do not scare the seasoning layers connecting you to get a high focaccia over three centimeters.
But I can assure you, at First Bite, thank to have prepared: I love sfincione Palermo, sfincione bagherese but this is even better, Believe me. All Sicilian recipes that may interest you too can be found in the collection of all my SICILIAN RECIPES.Good day!
4 comments
I made a real feast, some time ago, and always to say “now stop”, but could not stop. Just to give you a measure of the lust of the dish.
Hi Ferdinand! I liked it even more than the normal one in red! A dear greeting!
Fantastic to try! Okay as lunch, dinner or as an appetizer, cut into pieces.
I do I promote the use as a summer aperitif, cold and with a nice glass of sparkling wine!