Sfincione
Sfincione

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sfincione. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sfincione is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Sfincione is something which I’ve loved my entire life.

Sfincione is a thick Sicilian pizza, and one of the most delicious street foods you can find in my city, Palermo. Originally created by mixing pizza and. The Sfincione recipe is one of the most popular and traditional Sicilian pizzas.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sfincione using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Sfincione:
  1. Make ready 250 grams plain flour
  2. Get 250 grams canadian strong flour
  3. Make ready 400 ml warm water
  4. Make ready 7 gram yeast sachet
  5. Get 1 red onion
  6. Prepare 70 grams breadcrumbs
  7. Take Anchovies
  8. Prepare 120 grams pecorino (or caciocavallo)
  9. Take 50 grams grated parmesan cheese (or pecorino)
  10. Prepare 400 grams tomato sauce
  11. Get Oregano
  12. Make ready Olive oil
  13. Prepare Salt
  14. Get Sugar
  15. Get Black pepper

Traditional Sicilian pizza can often be found thick crusted and rectangular with a topping of onions, anchovies, tomatoes and herbs. In my version, I've used provolone, an Italian stretched-curd. The Sfincione recipe is one of the most popular Sicilian pizzas: a thick flatbread seasoned with tomato sauce, anchovies, and cheese. Download Sfincione sicilian stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock Sfincione sicilian stock photos and royalty-free images.

Instructions to make Sfincione:
  1. Start with preparing the dough. Place the two types of flour, yeast and 2 tablespoons of sugar in a bowl and gently mix. This is the flour mix.
  2. Put the warm water and 50 ml of olive oil in a mixing bowl. Gradually add some of the flour mix at a time, while mixing either with a spoon or hands. When you have added half of the mix, add the teaspoon of salt and continue as before.
  3. Once all of it has been mixed, cover the bowl with cling film and keep it in a warm and dry place for at least 2 hours to let it rise
  4. Meanwhile, boil half a kettle. Slice the red onion into thin slices. Place the sliced onions into a pot and cover with the boiled water. Leave it for 5 minutes.
  5. Drain the onions in a colander and transfer to a pan with a drizzle of olive oil and 2 finely slices anchovies. Cook over medium heat for 2-3 minutes. Then, add some cold water (about 100ml) and cook for about 10 minutes or until the water has absorbed and the onions feel soft.
  6. Add the tomato sauce, 1 tablespoon of sugar and a pinch of salt and black pepper. Cook for another 5 minutes. This is your tomato sauce.
  7. Slice the pecorino (or caciocavallo cheese) roughly into bite size cubes and grate the other cheese (parmesan or pecorino). Cut some anchovies (the amount will depend on how much you like anchovies!) into small bite size pieces.
  8. Put the breadcrumbs in a separate frying pan with a drizzle of olive oil and a pinch of salt. Mix and cook for a few minutes until it looks toasted.
  9. Once the dough is ready, line baking paper on a large tray and spread a small amount of olive oil with a brush. Preheat the oven to 180 degrees. Then place the dough onto the tray and spread it evenly in a rectangle shape. Again, apply a small amount of olive oil onto the dough with a brush.
  10. Add the anchovies. We’ve only done half in this recipe as I’m not the biggest fan of it.
  11. Add the tomato base sauce on top
  12. Add the cubes of cheese (pecorino or caciocavallo), followed by grated cheese (parmesan or pecorino)
  13. Add the breadcrumbs
  14. Lastly, add the oregano and it is ready to get into the oven for 40 minutes.
  15. Slice in rectangles and serve!

Lo sfincione è un prodotto tipico siciliano molto simile alla pizza ma allo stesso tempo diverso sotto E' difficile definire lo sfincione. C'è chi lo associa alla pizza, chi alla focaccia e chi ad una torta salata. Le sfincione peut être dégusté seulement à Palerme et dans sa province dans les pizzerias ou les trattorias : à noter qu'à Bagheria la recette ne comporte. Sfincione je sicilijansko jelo težaka i poljoprivrednika izgledom podsjeća na pizzu ali on to nije i Sfincione ćete teško naći u njihovim pizzerijama jer se sprema samo u domanćinstvima i priprema se. Il baccalà a sfincione, detto in dialetto "baccalaru a spinciuni", è un piatto tradizionale della cucina Se pensi che a Palermo la parola sfincione sia solamente sinonimo di una "morbida pizza", ti dico.

So that is going to wrap this up with this exceptional food sfincione recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!