Are you a fan of Sicilian cuisine? If so, then you probably have already heard of “sfincione.” This traditional Palermitana delicacy is a type of pizza that will transport you to the streets of Palermo with its unique flavors and textures. If you’re interested in making your own authentic Palermitana sfincione at home, you’ve come to the right place. In this step-by-step guide, we will take you through the process of mastering the art of making this mouthwatering delicacy.

Ingredients

Before diving into the recipe, let’s start by gathering all the necessary ingredients:

  • 500g of bread flour
  • 350ml of lukewarm water
  • 10g of active dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 3 tablespoons of extra virgin olive oil
  • 1 large onion, thinly sliced
  • 400g of canned tomatoes, crushed
  • 10-12 anchovy fillets
  • 100g of caciocavallo or pecorino cheese, grated
  • 1 tablespoon of dried oregano
  • Salt and pepper to taste

Instructions

1. In a small bowl, combine the lukewarm water, sugar, and yeast. Mix well and set aside for 5-10 minutes, or until the mixture becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with 2 tablespoons of olive oil. Mix until a dough forms.

3. Transfer the dough to a floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.

4. Meanwhile, heat the remaining tablespoon of olive oil in a pan over medium heat. Add the thinly sliced onion and cook until it becomes soft and translucent.

5. Preheat your oven to 200°C (400°F). Punch down the risen dough and transfer it to a greased baking sheet. Using your fingers, press the dough evenly to cover the entire baking sheet.

6. Spread the crushed tomatoes over the dough, leaving a small border around the edges. Arrange the cooked onions and anchovy fillets on top. Sprinkle the grated cheese and dried oregano evenly.

7. Season with salt and pepper to taste. Drizzle a little olive oil over the sfincione for added flavor.

8. Bake in the preheated oven for 20-25 minutes, or until the crust turns golden brown and the cheese melts and bubbles.

9. Once cooked, remove from the oven and let it cool for a few minutes. Cut the sfincione into squares or rectangles and serve warm.

Tips and Variations

  • If you prefer a thicker crust, you can adjust the amount of flour accordingly. Just keep in mind that the dough should be elastic and easy to work with.
  • Feel free to add other traditional toppings such as breadcrumbs, olives, or even fresh tomatoes. Get creative and customize your sfincione to your liking!
  • This recipe yields approximately 12 slices, so adjust the quantities if you need to serve more or fewer people.

Now that you have mastered the art of making authentic Palermitana sfincione, it’s time to gather your ingredients and start cooking! Impress your friends and family with this delicious Sicilian delicacy that will transport them to the streets of Palermo.

Happy cooking!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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