Sfincione: More good pizza and all Sicilian! Recipe Sfincione (sfinciuni or spinciuni in Sicilian) is a typical Sicilian approaches for preparing the pizza. At least in the case of sfincione Palermo Sfincione: More good pizza and all Sicilian! Recipe But why is it called sfincione? Just as the term sfincia (other dish Sicilian) the name comes from the Latin spongia, sponge . And just look at the pasta well risen and soft to understand that there would have been more appropriate term to describe it. In fact some essays also think an Arabic origin of the name اسفنج isfanǧ with which indicates a pancake dough sweetened with honey, but for me (Saputelli and shameless!) are wrong. How is prepared sfincione? Soon we will see a recipe. Rather two. Because I want to describe the differences between sfincione done in palermo and the origins of Bagheria , the housewives bake in abundance, especially during the Christmas period. Broadly speaking, we can say that the typical bread pizza are added to the sauce, onion, anchovies, oregano and pieces of cheese, typically Sicilian. They say sfincione more native is handcrafted near Porta SantAgata, and sold by street vendors, ranging through the streets of the city on board three wheeled motor vehicles (better known as Lapini) and invite you to taste their product shouting out loud or through an amplifier saying in Palermo dialect: Scaisi ruagghiu and chini pruvulazzu which translated means little oil and full of dust it is obvious that it is a way of saying that this is not appropriate to goodness of sfincione Palermo, who embodies the flavors of the food street of Palermo. How comes? U sfinciuni born from the imagination of our people to make a bread that is different than usual so he can celebrate Christmas in a unique way. It is thought that they have invented the nuns of the monastery of San Vito in Palermo, but there are no reliable sources that can confirm this legacy. In all cases I know for sure that in Bagheria, the country where I grew up, in the days before Christmas ovens bakers are invaded by families who ask to inform their personal sfincione. At that time the streets are full of smells and tastes that you can not imagine. What is the difference between sfincione bagherese and in Palermo? The difference is immediately evident is the absence of sauce in the bagherese. The sfincione made in Bagheria is sweet, soft and enriched with cheese and breadcrumbs. At least these are the features that stand out to the eye. The palate also feels alive the flavor of olive oil and sweet onion. In these cases it would be a sacrilege to approach it to the pizza! The sfincione bagherese is a work of art! Lets see how to prepare versions of sfincione white (with ricotta and without) and red. INGREDIENTS 250g semolina flour; 250g flour 00; 1 cube of yeast; 12gr of salt; water as needed; Dressing: round white onions; anchovies (if you want); oregano; first salt (buuuuonissimo!); cheese; fresh white breadcrumbs (one made with soft bread without crust); ricotta cheese (if you want to put and I recommend it!); tomato sauce (for the red version - but I prefer the white one) Procedure: Mix the two flours and crumble over the yeast. Mix well. Put everything in the mixer if you have to mix and do well by adding warm water a little at a time until you make the dough soft. Then its time to rest because yeast dough. Cover with a cloth dipped in flour and cover bell calculating roughly spaces and avoiding the dough suffocate during the leavening. It would be best kept in a warm place. So, if you can fit it somewhere or cover it with a blanket, do it. Now clean the onions and cut into slices. cook them in a pan with the lid in plenty of olive oil. Let them soak well. Every now and then checked to see if they are cooked and golden. Should not fry, I recommend it. Add to gilding, always you want it, the anchovies and stir. Finally you can turn off the flame. Drain the onions from the oil and set aside. Do not throw the cooking oil. In the same pan where we cooked the onion now go put the bread to toast. At the end, add oregano, pepper and a little Horse grated cheese. Meanwhile the dough has risen. Probably will have doubled in volume. Sprinkle plenty of oil in the pan and place the dough. Mash and spread it trying to give a round shape (or other form if you do not like the circle and you want to make more space) to pasta. Many housewives formed a small ditch in the middle of the dough in which they put the oil and massaging for well expand at will. Usually widens to give it a thickness of about two little fingers. Now we begin to stratify our sfincione. First layer: add the anchovies (always that you want to use); Second layer: add the first salt sliced; Third layer: add onion (also wagon!); Fourth layer: ricotta purged from the water and add it spalmandone few inches (if you do not want it, do not put it); Fifth layer: Cover with the toasted breadcrumbs. At this point sfincione be fired at a lower temperature than the pizza. About 250 degrees for 30 minutes. Note. And the version with the sauce? If you really want to try the version Palermo (tongue !!), add the tomato sauce to the onion and cook a bit . In this case the layers will be less. The dough should be added the first salt, then top with the sauce seasoned with onion and finally the breadcrumbs.
Posted on: Tue, 06 Jan 2015 18:39:13 +0000