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Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, sfincione. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sfincione is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sfincione is something that I’ve loved my entire life.

Topping a thick-crust pizza with bread crumbs might sound like a strange idea, but it really is the crispy, cheesy secret sauce behind this Sicilian Christmas Pizza. Well, that and the actual sauce of onion and anchovies–ingredients you might want to keep secret from guests. Its original Sicilian ancestor from the province surrounding the capital city of Palermo is called sfincione (or sfinciuni in dialect) and, while enjoyed year-round, is often served at New Year's and for the Feast of San Giovanni. The crust is light, fluffy, and slightly spongy, rather than dense and chewy, with a crisp bottom layer.

To begin with this recipe, we have to prepare a few components. You can cook sfincione using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Sfincione:

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

This pizza is one of the must-to-try Sicilian street foods. This recipe was initially prepared during the Christmas festivities, but nowadays is baked and served all year long. Promote the sfincione (pronounced spheen-choh-nay in English) and create a discipline that protects and safeguards the tradition of Bagheria: these are the main goals of the emerging Slow Food bakery community in Bagheria, the town of eighteenth-century villas famous – also famous for being the birthplace of neo-realist painter Renato Guttuso (to whom a contemporary art museum in Villa Cattolica is dedicated). In ancient times sfincione was baked at home with "poor" ingredients, made of what you had at home, flour, onion, anchovy, caciocavallo, bread crumbs, and oregano … and still today these ingredients are kept, in fact the sfincione has been included in the list of traditional Italian food products (P.

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. 1. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Add the anchovies. We’ve only done half in this recipe as I’m not the biggest fan of it.
10. Add the tomato base sauce on top
11. Add the cubes of cheese (pecorino or caciocavallo), followed by grated cheese (parmesan or pecorino)
12. Add the breadcrumbs
13. Lastly, add the oregano and it is ready to get into the oven for 40 minutes.
14. Slice in rectangles and serve!

Promote the sfincione (pronounced spheen-choh-nay in English) and create a discipline that protects and safeguards the tradition of Bagheria: these are the main goals of the emerging Slow Food bakery community in Bagheria, the town of eighteenth-century villas famous – also famous for being the birthplace of neo-realist painter Renato Guttuso (to whom a contemporary art museum in Villa Cattolica is dedicated). In ancient times sfincione was baked at home with "poor" ingredients, made of what you had at home, flour, onion, anchovy, caciocavallo, bread crumbs, and oregano … and still today these ingredients are kept, in fact the sfincione has been included in the list of traditional Italian food products (P. T.) of the Ministry of Agriculture, Food and Forestry Policies. Palermo Christmas pizza or Sfincione di San Giovanni is a special occasion treat served on the feast of San Giovanni, Christmas Eve, New Year’s Eve and Good Friday. Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo) Recipe.

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