Diffused typically in the northwestern part of the island, “u ‘sfinciuni” is one of the most important Sicilian culinary specialities. It can be served as an appetizer on a family evening, or as a main course in place of the pizza! This recipe is typical of the little town of Bagheria (well known also thanks to the movie”Baarià“). The big difference from the usual sfincione recipe comes from the fact that there’s no tomato sauce and that Ricotta and Primosale cheese are used!
Directions0/0 steps made
- Sift the flour and put it on your work surface. Try to give it the shape of a little mountain and make a well in the centre!
- Mix the water (it needs to be slightly warm) with the yeast. When the yeast is perfectly dissolved, pour the mix on top of the flour mountain.
- Start mixing the mixture, adding a little of olive oil, salt and if needed a bit more water. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. The mixture need to be slightly sticky, fluffy and homogeneous.
- Put the dough in a well-oiled bowl and with a knife make a cross on top of the dough. Cover with plastic wrap or a cloth and set aside in a warm, draught-free place to rise for 2 hours.
- Cut the onions into small pieces, put them in a pan and cook them in a slow fire with a bit of olive oil. Please note that it doesn’t need to be fried: allow it to cook very slowly!
- When the dough is ready (after 2 hours resting it should have double the size!), put it on a well-oiled baking tray; do not stretch and flatten too much the dough, like you’ll do for a pizza – for the Sfincione the base is thicker, about 2 or 3 cm!
- Start putting the anchovies on top of the dough, forcing them a bit into it.
- Cut the Primo sale cheese into slices and put it on top of the dough, pushing it a bit, add the onions and then add the ricotta with the spoon and spread it uniformly. At the same time put the breadcrumbs on a pan with some oil and toast it for 1 minute or so.
- Now is the time to cover the dough with the grated caciocavallo and then with the previously toasted breadcrumbs and some olive oil. Let it rest 30 minutes and in the meanwhile preheat the oven at a temperature of 220°.
- Put the Sfincione on the oven for 20-30 minutes, and eat it while still hot!