Dear Friends, I am in Montreal, Canada, this week and love this city. I am visiting Pia and Pippo. They are friends of mine, but like me, they are Sicilian.

We decided to make “ SFINCIONE” the SICILIAN PIZZA. In ancient times, sfincione was baked at home with “poor” ingredients, made of what you had at home: flour, onion, anchovy, caciocavallo, bread crumbs, and oregano. And still today, these ingredients are kept. In fact, sfincione has been included in the list of traditional Italian food products (P.A.T.) of the Ministry of Agriculture, Food and Forestry Policies.

Sfincione

A classic recipe of this pizza, and home to many other Sicilian fast foods, is found in its capital, Palermo. The best sfincione you probably will ever have is sold on the streets of Palermo, with men and women alike pushing a cart, the “sfincionaro” (the person who sells the sfincione) is usually shouting (“abbanniare”) to attract the attention of the people saying the usual refrain: “Chi beddu chi ciavuru fa` !!! oura oura u ‘sfurnavu, uora! (What a lovely smell! I’ve baked it now/Freshly baked!).

sfincione
sfincione

Sfincione – Sicilian Homemade Pizza

Prep Time 15 mins Cook Time 30 mins Rest Time 3 hrs Total Time 3 hrs 45 mins Difficulty: Intermediate Servings: 10 Best Season: Suitable throughout the year

Description

Sfincione is a traditional Sicilian street food, often referred to as Sicilian pizza. It's a thick-crusted pizza topped with tomato sauce, onions, anchovies, and breadcrumbs. Other ingredients may also be included, such as caciocavallo cheese, olives, or herbs.

Ingredients

Dough

Tomato Sauce

Breadcrumbs

Instructions

Dough

    • In a large bowl, pour the flour and sugar, add the yeast dissolved in 2/3 cup (150 ml) of warm water, and work it with your hands.
    • Gradually add the remaining hot water and continue to work beating the dough against the walls of the bowl; add the remaining salt and warm water (be careful, depending on the type of flour, even less water may suffice, then check the consistency of the batter).
    • Beat the dough for 10 minutes more, cover the batter with a cloth, and let it sit for about 2 hours.
    • When the dough has risen, spread it with hands greased with oil on a baking sheet covered with oiled parchment paper.
    • Insert pieces of anchovy and 3.5 oz (100g) of fresh caciocavallo cheese into the dough and let it rise for at least half an hour. Preheat the oven to 392°F (200°C).

Tomato Sauce

    • Cut the onions into thin slices and fry them lightly in a pan with olive oil and anchovies.
    • Add half a glass of water and cook for at least 10 minutes.
    • When cooked, add the diced peeled tomato, salt, and 1.75 oz (50g) of chopped caciocavallo cheese. Cook over low heat until all the water evaporates, for at least 15/20 minutes, stirring occasionally.
    • Turn off the heat and let it rest.

Breadcrumbs

    • Meanwhile, toast the breadcrumbs in a pan for a few minutes, stirring constantly to prevent them from burning.
    • Remove from the heat and leave to cool; add the Sicilian pecorino to the breadcrumbs.

Assembling

    • After the dough has risen completely, season the surface evenly with the tomato sauce and onions.
    • Put the remaining bits of caciocavallo cheese and spread onto the dough.
    • Sprinkle with breadcrumbs and pecorino, and finish with the oregano and a drizzle of oil over the entire surface.
    • Bake in a preheated oven at 392°F (200°C) for approx. 30 minutes and enjoy your sfincione.
Keywords: sfincione
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