Sicilia
We talk about things of caprice ... of beautiful things and ciavuruse (that is good and "odorous"). Let's talk about the Sfincionello, a specialty of Sicilian rosticceria, a sort of Sicilian pizza / focaccia!
Have you ever tried a giant Raviolo?
But let's come to us .... indeed to him ....
Ingredients for 5 people
250 grams of re-milled flour (durum wheat semolina)
250 grams of manitoba flour or flour 0
20 grams of brewer's yeast
1 teaspoon of sugar
Extra virgin olive oil
Warm water
250 grams of diced tomatoes
250 grams of tomato sauce
2 onions
2 tablespoons of tomato extract or concentrate
Fillets of anchovies or salted sardines (diluted and rinsed from salt)
200 grams of semi-seasoned caciocavallo (half grated and the other half in cubes)
Salt, pepper and oregano
Breadcrumbs q.b.
Sift the flours on the wooden worktop; transfer a quarter in a separate bowl and mix the remaining flour with the melted yeast, together with a teaspoon of sugar, in half a cup of warm water. Then let the dough rise for at least an hour.
Meanwhile, mix the remaining flour with 3 tablespoons of EVO Oil, a pinch of salt and a little warm water (the one needed to obtain a firm dough).
After the first hour of leavening, add the two dough and let rise for another 2, 5 hours.
Meanwhile, prepare the so-called "Conza"
Fry 1.5 onions and two half cloves of garlic.
Add the anchovy fillets and the tomato extract. melt it with a little water if necessary, add the peeled and finally the tomato sauce.
Add salt as required and a pinch of sugar.
In a separate bowl keep the remaining half finely chopped raw onion, some remaining anchovies, the cubed cheese, all with a sprinkling of pepper and oregano.
When the leavening is complete, divide the dough into two pieces and bind with a rolling pin.
Place the dough in the trays and add the raw onion and the diced cheese.
Pour the tomato sauce previously prepared and sprinkle with grated cheese and breadcrumbs.
Bake at 200 degrees for about half an hour and here is your Sparkling Cavuru cavuru (hot heat)
Ps: leaving it to rest a few hours before eating it, and adding a drizzle of olive oil and a sprinkling of oregano will be perfect!
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