Sicilian Sfincione

Written by admin. Posted in Bakery, Pizza

Cuisine: Sicily
Preparation time: 2 hours
Ingredients serves 4:
Durum wheat flour kg. 1
Hot water g. 500-550
Grated Caciocavallo cheese g. 100
Sicilian extra virgin olive oil g. 50
Brewer’s yeast g. 20-40
Black pepper g. 5
Salt g. 20
Tomato sauce g. 600
Stale bread gr. 300
Caciocavallo gr. 250
White onion g. 150
Salted anchovies gr. 150
Extra virgin olive oil as needed
Parsley as needed
Oregano as needed
Dissolve the yeast in warm water.
Mix flour with the cheese, pepper and salt. Then gradually add the hot water and oil and finally the diluted yeast, knead for approximately 20 minutes in order to obtain a smooth and soft dough. Give it a spherical shape, score a form a cross on the dough, put it into a bowl and leave it to rise for 45-60 minutes. Clean and fillet the anchovies.
Heat some oil in a pan and sweat the onion, add 1/3 of the anchovies and the parsley, then add the tomato sauce and the oregano. Cook over low heat for 15 minutes. Cut the Caciocavallo cheese into cubes. Grease some straight-sided baking trays.
Make breadcrumbs with the stale bread and fry in a little oil until crispy. Divide the dough into pieces to fit on the baking trays, flatten the dough a little with a rolling pin and place in the trays, create indentations on the surface of the dough with your fingers and sprinkle with a little oil. Leave to prove for about an hour. Coat the surface of the dough using the sauce prepared earlier, lay pieces of anchovies on top and add the diced Caciocavallo cheese, then sprinkle with the grated cheese and the crispy breadcrumbs and finish with a drizzle of oil. Bake in a hot oven for 20-30 minutes (200 degrees).

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