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Sfincione buffalo and broccoli with yeast

Sicilian Sfincione with buffalo mozzarella and broccoli

Sfincione DOP buffalo and Sicilian broccoli with yeast. I don't want the purists of the sfincione of Palermo, but know that this recipe is in its entirety a tribute to my Sicily. A tribute with which I participate in the competition Hoax in turmoil, the contest of The mozzarella and Molino Caputo dedicated to preparations leavened. The basis of my Sicilian pizza is a paste with strong flour (Molino Caputo), grits as usual and my sourdough. The dough is characterized by a very high hydration, around 90%, that allowed me to get a well ventilated, soft and light, just as you find sfincione Palermo, a host of other island recipes, the special SICILIAN RECIPES. And have a look also at the section VIDEO RECIPES SICILIANE on my YouTube channel.

The liquid part of the mixture of sfincione buffalo and broccoli with yeast is the governing water buffalo Mozzarella Dop. While the fat used in the dough is the ghee. The dressing invokes the Sicilian tradition in the use of onions and anchovies (This time of Cetara), crumbs of bread and cheese, which in this case is di bufala. I have, instead, used broccoli and red pepper in place of the tomato and oregano, and I completed it all with tidbits of DOP buffalo mozzarella.

If you love cakes, you can not order him not to try Sfincione PALERMO TRADITIONAL, with its red sauce made with anchovies, onions, tomato, cheese and breadcrumbs. The sfincione bagherese, in white, with cottage cheese and onions, delicate and amazing taste. And of course Focaccia MESSINESE: Here game at home. I'm sure you will love all these recipes. Have a good day.

 

Sfincione BUFFALO AND BROCCOLI WITH MOTHER YEAST

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSE 1,2 KG OF DOUGH (a baking large 42 x 37 cm):
  • REFRESH FIRST
  • 60 grams of yeast
  • 30 grams of water
  • 60 g of strong flour (with index 300-320 W)
  • REFRESH SECOND:
  • 150 grams of yeast
  • 75 grams of mineral water
  • 150 g of strong flour (with index 300-320 W)
  • DOUGH:
  • 375 grams of yeast
  • 300 g of strong flour ("Cook" by Molino Caputo)
  • 150 grams of durum wheat
  • Buffalo 30 g butter ointment
  • 10 grams of salt
  • 400 milliliters of liquid of Dop Buffalo mozzarella at room temperature (18-20 degrees)
  • FOR THE DRESSING:
  • 250 grams of mozzarella di bufala Dop
  • 800 grams of broccoli
  • 40 grams of tomato paste
  • 300 grams of red onions
  • a chili pepper
  • Salt, to taste
  • extra virgin olive oil, to taste
  • 150 grams of stale bread
  • 100 grams of grated caciocavallo cheese
  • 8 salted anchovies Cetara

PROCEEDINGS

First refreshment: In a bowl, dissolve 60 g of sourdough in 30 grams of water. Join the 60 grams of flour and knead with your hands until the dough is smooth and homogeneous. Leave to rest in a bowl, at room temperature, covered with plastic wrap (non-contact) in a bowl to contain it to measure. The yeast will triple its volume. I suggest we proceed to yeast morning around 9 refreshments, to be able to eat the pizza for dinner.

According to refreshments: When the yeast will be volume tripled, proceed to second refreshments (at room temperature), on the basis of the doses of flour, water and yeast indicated.

Dough: Wait until the yeast is tripled and proceed with the dough. Sift the flour with semolina and flour out hard and pour in a planetary. Join the liquid the hoax at a temperature of about 18-20 degrees and knead for about 2 minutes. Make the dough to rest for 30 minutes at room temperature.

Combine the sourdough into small pieces, continue to knead for about 20 minutes, adding mixture in half the butter and salt. You'll have to get a very soft dough, but shiny and smooth.

Grease with a little extra virgin olive oil a very large bowl and pour in the mixture. Cover with a cloth dampened with warm water and well squeezed and then rise for 4 hours, at a temperature between 27 and 30 degrees, until the volume of the dough will more than double. If you have a temperature not adequate, leave the dough to rise in the oven with the light on.

While the dough rises, prepare the sauce: clean the broccoli and Blanch them in salted water for 10 minutes. Clean the onions and slice them not too thin; Cook the onions in a pan with extra virgin olive oil for 15 minutes, over a very low heat. Add anchovies Cetara (boned and desalted); Sauté until the anchovies will not be dissolved. Add the chilli and the tomato sauce. Cook until the sauce won't be well reduced. Add the broccoli, Add salt and cook for 5-7 minutes so that they remain crunchy, Since then must Cook in oven.

Once the dough has tripled, grease with olive oil a baking pan with high sides (size 42 cm x 37 cm) and pour in the mixture. The mixture will be approximately 1,5 cm and very soft consistency, in that very hydrated. Then roll the dough into the Pan using the fingertips anointed with oil. Distribute the seasoning and leave to rise again for at least an hour in a warm place (about 28-30 degrees) or until the dough has doubled in volume.

Meanwhile, reduce the stale bread crumbs, with a knife or with a blender. Pour into a pan with a little oil and fry the bread until golden brown.

Preheat oven to 220 degrees and bake for 25 minutes, static, then deploy the sfincione the grated caciocavallo cheese and bread crumbs. Drizzle the whole thing with a little extra virgin olive oil and cook for another 5-7 minutes.

Remove from oven and distribute the sfincione Buffalo mozzarella bocconcini. Serve immediately.

Sfincione buffalo and broccoli with yeast
Sfincione buffalo and broccoli with yeast

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