Name: LO SFINCIONE BAGHERESE (ricetta siciliana)
Prep time: 24 h
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: italian
Ingredients: Ingredienti per una teglia da forno rettangolare di dimensioni standard; PER IL CONDIMENTO:; 500 grammi di cipolle bianche; acciughe sotto sale, quanto basta (in base al vostro gusto); 80 grammi di caciocavallo non troppo stagionato; 200 grammi di primo sale; 500 grammi di ricotta di pecora; origano quanto basta; sale e pepe quanto basta; olio extravergine di oliva quanto basta; pane bianco grattugiato raffermo, quanto basta; PER L'IMPASTO:; 300 grammi di farina manitoba; 150 grammi di semola rimacinata di grano duro (io uso una Russello siciliana); 10 grammi di sale; 20 grammi di strutto; 2 grammi di lievito di birra secco o 7 grammi di lievito fresco o 80 grammi di lievito madre; 300 millilitri di acqua minerale naturale a temperatura ambiente

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!

Sfincione bagherese, ricetta tipica siciliana

Sfincione bagherese (Sicilian recipe)

Portions: 6 Preparation: 24 ore cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

Ingredients

Ingredients for a standard-sized rectangular baking pan

FOR THE DRESSING:

500 grams of white onions

salted anchovies, to taste (according to your taste)

80 grams of cheese not too seasoned

200 grams of salt first

500 grams of ricotta cheese

oregano as required

salt and pepper

extra virgin olive oil as required

grated stale white bread, to taste

FOR THE DOUGH:

300 grams of flour manitoba

150 grams of durum wheat (I use a Sicilian Russello)

10 grams of salt

20 g lard

2 grams of dry beer or 7 grams of fresh yeast or 80 grams of yeast yeast

300 ml mineral water at room temperature

Procedure

sfincione bagherese

To prepare the dough of the sfincione bagherese (to do with a day in advance): place in a bowl the water and dissolve the fresh yeast or dry. Add flour, lard and 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, mix the flour with the water first, then add the yeast into small pieces, lard and finally the salt.

After 24 hours of rest, 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 about 2 centimeters in height and let rise again for about 30 minutes (PHOTO 4).

For the dressing of sfincione bagherese: Clean and slice the onions. Desalinate the anchovies, remove the bones and cut into small pieces (I will use around 12, but if you want a more delicate sfincione use less): half of you will have to add them to the onion, and the other half put it directly on the dough. Fry the onions in a pan with a drizzle of extra virgin olive oil and a little water (PHOTO 1) and cook them on a low heat, stirring frequently, for about 15 minutes, covering if necessary. When the onion is soft, combine the half of the minced anchovies (PHOTO 2) and cook until the anchovies will not dissolve.

Toast the breadcrumbs in the same pan in which you cooked the onions (PHOTO 3), optionally adding a little extra virgin olive oil. When browned breadcrumbs, remove from pan and add plenty of oregano, pepper and grated cheese. Mix mixed well and set aside.

Preheat oven to 220 degrees static. Now you just need to dress in white sfincione you have previously laid out in the pan and leavened: first distributed on the surface of the chopped anchovies that you set aside, then cover the surface of the sfincione with the first salt sliced, then add the ricotta covering the whole surface of the cake. Spread ricotta cheese over the onions and then complete covering everything with toasted breadcrumbs. Topped with a drizzle of extra virgin olive oil (PHOTO 5).

Bake in the oven for 25-30 minutes. Let stand sfincione bagherese for a few minutes before tasting: the optimal service temperature, in my opinion, It is warm. But even cold, the next day, it's spectacular. Bon appétit!