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Sfincione buffalo and broccoli with yeast

by Ada Parisi
5 min read
Sfincione siciliano con mozzarella di bufala e broccoletti

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 siciliano con mozzarella di bufala e broccoletti


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


DOSE 1,2 KG OF DOUGH (a baking large 42 x 37 cm):


60 grams of yeast
30 grams of water
60 g of strong flour (with index 300-320 W)


150 grams of yeast
75 grams of mineral water
150 g of strong flour (with index 300-320 W)


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)


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


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. Let the dough 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 the dough. 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 is more than doubled. If you have a temperature not adequate, let the dough 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 is tripled, grease with olive oil a baking pan with high sides (size 42 cm x 37 cm) and pour the dough into it. The mixture will be approximately 1,5 cm and very soft consistency, in that very hydrated. You will then have to spread the dough in the baking sheet using the fingertips aured with oil. Distribute the seasoning and let rise again for at least an hour in a warm place (about 28-30 degrees) or in any case until the dough has doubled its 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.

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