Sfincione di palermo - sicilian pizza from palermo

Yield: 1 Servings

Measure Ingredient
1 pounds Leavened Bread Dough
1 pounds Tomatoes; fresh, skinned and chop
4 ounces Caciocavallo or Provola or other savory cheese; sliced
½ cup Pecorino or Parmesan cheese; grated
½ cup Dry bread crumbs
4 \N Anchovy fillets; chopped
1 medium Onion; sliced
1 bunch Parsley; chopped
½ cup Olive oil
\N \N Salt
\N \N Pepper

Work a glass of olive oil and the grated cheese into the leavened dough.

Leave to prove for about an hour, wrapped in a woollen cloth.

Meanwhile, in a little oil in a frying pan, gently fry the sliced onion, then add the parsley and the skinned tomatoes, cut into pieces. Season with salt and pepper and leave to simmer over low heat for 20 minutes. At this point, add the anchovies cut into pieces and the sliced caciocavallo or other cheese. Mix well and draw off the heat. In an oiled, deep-sided baking tin or dish, spread out the paste to the thickness of about an inch-and-a-quarter. With your fingers, make a few holes in the top, pour over half the sauce and bake in a hot oven. After about 15 minutes, take the tin out, pour in the remaining sauce and dredge with fried breadcrumbs.

Trickle over a little oil and replace in the oven for 30 minutes.

Recipe by: Sicilian Cookery

Posted to MC-Recipe Digest V1 #1048 by Lisa Minor <lisa@...> on Jan 27, 1998

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