Whenever I travel through the bustling streets of Palermo in Sicily, the aromatic allure of a classic street food always draws my attention. It’s the Sfincione Palermitano – a traditional Sicilian pizza that is heartier and fluffier than its Neapolitan cousin.
Today, I’m delighted to share with you not only the essence of this delightful fare but also a tried-and-true recipe to bring a taste of Sicily right into your kitchen. Whether you’re an ardent aficionado of Italian cuisine or a home cook eager to explore new recipes, the sfincione is a treasure waiting to be discovered.
Sfincione Palermitano
Ingredients
- 500g strong bread flour
- 10g salt
- 7g active dry yeast
- 325ml lukewarm water
- 2 Tablespoons olive oil (extra for greasing)
- 1 large onion (finely chopped)
- 300g canned peeled tomatoes (crushed)
- 200g breadcrumb
- 150g caciocavallo cheese (or a similar semi-hard cheese, grated)
- Anchovies (optional, to taste)
- 15g sugar
- 1/2 teaspoon oregano (dried)
- Salt and freshly ground pepper (to taste)
Instructions
To start things off, we’re going to activate the yeast. In a small bowl, mix the active dry yeast with a bit of the measured lukewarm water and set it aside until it becomes frothy – about 5 to 10 minutes. This bubbling action tells us our yeast is alive and ready to work its magic.
- In a large bowl, whisk together the flour and salt. Create a well in the center and add the activated yeast mixture, olive oil, and gradually pour in the remaining water while you mix.
- Knead the dough on a lightly floured surface until it’s smooth and elastic; this is a labor of love, folks, but your efforts will be handsomely rewarded. Put your muscle into it for about 10 minutes!
- Lightly oil a clean bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place. You’re looking for it to double in size, which takes about an hour — a perfect time to start on the topping!
- Heat some olive oil in a pan and gently sauté the finely chopped onion until it’s tender and begins to caramelize. Throw in the crushed tomatoes, and let’s not forget a pinch of sugar to balance the acidity, and let this simmer into a thick sauce.
- Now, sprinkle little oregano into the mix, season with salt and pepper, and if you’re feeling adventurous, add those optional anchovies for an authentic Palermo kick.
- Preheat your oven to 220°C (428°F). With heartwarming anticipation, press the dough into a greased baking pan, creating a thick layer. Spread the tomato and onion mixture over the top, sprinkle with breadcrumbs, and distribute the grated cheese with a generous heart.
- Bake the sfincione in the oven until it’s golden brown, and the edges are slightly crispy, about 30 minutes. The waiting is the hardest part, isn’t it?
The aroma is already transporting me back to Sicily!
DID YOU MAKE THIS RECIPE?
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Tips for Customization
Personalize your sfincione to match your palate! Add slices of olives, capers, or a handful of fresh basil leaves just before baking for a different twist. Love a bit of heat? A scattering of chili flakes will ignite a fiery dance in your mouth.
How to Store
Leftover sfincione can be kept in an airtight container and refrigerated for up to 3 days. Reheat in the oven to preserve its crispy exterior. It can also be frozen for up to a month – though, between you and me, leftovers are a rare occurrence in my house!
Conclusion
There you have it, a culinary passport straight to the heart of Sicily’s vibrant food scene. Crafting Sfincione Palermitano at home might seem like a culinary venture, but it is indeed a journey worth taking. With every bite, you’re savoring centuries of tradition, culture, and the warmth of Italian hospitality.
FAQs
Can I use other types of cheese if caciocavallo is not available?
Absolutely, you could use mozzarella or another semi-hard cheese that melts well.
What’s the best way to slice Sfincione Palermitano?
Traditionally, sfincione is cut into squares or rectangles, perfect for serving as an appetizer or a main dish.
Can I make the dough in advance?
Yes, the dough can be prepared, covered tightly, and refrigerated overnight. Allow it to come to room temperature before proceeding with the topping.
How do I know the dough has risen enough?
A good rule of thumb is that the dough should double in size. A light poke with your finger should leave an indentation that slowly springs back.
Can sfincione be made vegan?
To adapt this recipe for a vegan diet, omit the cheese or replace it with your favorite vegan alternative, and skip the optional anchovies.
Invite your friends, uncork a bottle of Sicilian wine, and let them marvel at the authentic Sfincione Palermitano you’ve so masterfully prepared. Each mouthful tells a story of sunny Sicily—its land, its people, and its deep-rooted love for cuisine that warms the soul. From my kitchen to yours, buon appetite!
