The Sfincione-today's kitchen… Anna

We thank Anna for the second recipe she sent us. It is another typical Sicilian dish, the sfincione. A rustic pizza, born from poor ingredients but rich in flavor. There are several local versions of this dish which, however, always maintains the characteristic of rustic pizza made of simple ingredients. Beyond the condiments, the two macro variants affect the height of the slice which can be low or very high and fluffy. Of course, with the heat of these days it is difficult to make perfectly leaven the dough that risk to Acer but just stay a little ' more careful and, perhaps, make a little less dough to proceed with the preparation of our sfincione. But let's see how my mom prepared the most classic version.


Ingredients:

1 Kg of flour
25 grams of yeast
1 teaspoon of sugar
1 tablespoon of E.V.O. oil
700-800 grams of water
Salt to taste
Salted sardines and fresh caciocavallo to taste
Grated Caciocavallo and breadcrumbs to taste
2 Kg of white onions
700 ml tomato sauce
Dry Oregano to taste

Procedure:
 
Let's start by preparing the dough. On a plane we put the flour, add the salt and sugar and make a montagnetta with a hole in the center. Dissolve the yeast in 500 ml of lukewarm water and Versiamola in the center of our flour Montagnetta together with the oil and begin to knead the mixture. We are going to add the remaining water gradually and continue to work the dough until it is homogeneous. The dough must be sticky and stay on the fingers so if it should be too dry, add more water. Just ready infariniamolo all over the surface and fit in a boule. We cover the whole with film and put it in the oven off to rise for 3-4 hours and anyway until it has doubled its volume. Remember, in this heat, to be careful at the time of leavening, the risk is that sour. Meanwhile that our base rises, dedicate to the preparation of the condiment. We slice the onion thinly and let it brown in low flame. As soon as it is ready, add the tomato sauce, fix salt and cook for a hour then turn off and let it rest. Let's cut the fresh caciocavallo in cubes and put it aside. As soon as the dough is ready, anoint a baking tin with a drizzle of oil and spread the dough pareggiandolo over the entire surface. At this stage we will be able to decide the height that our sfincione must have. With the same mixture used, on a smaller baking sheet we will get a high and soft sfincione, on a larger baking sheet we will get a sfincione like the one in the lower and crisper photo. Put, directly on the dough, the pieces of sardines and the cheese to pieces then we cover the whole with the sauce. Sprinkle the grated caciocavallo surface and a little breadcrumbs. A drizzle of oil and we supply, in preheated oven, for 20 ' to 250 °. After cooking time, let's brown the surface of our sfincione with the grill for 3 '. Bake, sprinkle the surface with a little oregano and a drizzle of oil and leave cool.
 
Tips:

The Sfincione is a delicious and tasty dish of typical Sicilian cuisine, so the ideal would be to taste it lukewarm accompanied by a good glass of wine of the same tradition and of the same land, a full-bodied red like Nero d'avola, rigorously served to Room temperature, is a great combination to enjoy this dish at its best.

Enjoy your meal!!!!!





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