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Bread
"cunzato" - Pane "cunzato" |
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Ingredients
for 4 servings
1 loaf of homemade bread of
about 1 lb
3 ripe but firm tomatoes
100 g of fresh primosale
dressed green olives
3 fillets of anchovy in oil
1/2 cup extra virgin olive oil
oregano
salt, pepper TT. |
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Bread, homemade or
not, is often a complete meal for the
Sicilians. It accompanies
whatever dish, even fruit and
sweets, and when stale it is
crumbed and used in
vegetable recipes. Toasted and grated,
it is sprinkled on a
variety of dishes or used as stuffing.
As soon as it is taken
out of the oven ( especially if homemade)
it is "cunzato"
seasoned: it is cut in half and
seasoned with oil, salt and
pepper. Other ingredients may be
used, as in the recipe
that follows, which represents only
one of the many
existing variations. |
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Preparation
Cut the loaf of bread lengthwise; make slits in the crust
on each half and sprinkle with salt, pepper, oregano and
plenty of oil.
Layer tomatoes, thin slices of cheese, the chopped fillets
of anchovy and pitted olives on one half.
Cover with the other half and
slightly press the crust. Eat
warm.
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Rianata
- Rianata |
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Ingredients
for 4 servings
2lb.Load of home-made
leavened dough,
1 lb. 2 oz. of peeled tomatoes,
a cloves of garlic,
fresh parsley 1 bu.,
70 g of grated pecorino,
salted fillets of anchovy,
oregano,
extra virgin
olive oil,
salt, pepper TT. |
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It is a speciality,
from Trapani (a southern coastal province near Marsala), the
dish name derives from the abundance of oregano
which is sprinkled
on the pizza.
Preparation
Trickle some oil on the dough and knead vigorously for some
minutes: let rise for about one hour.
Knead quickly and roll out the
dough into a thin round on
a slightly greased baking-pan.
Get the salt out of the anchovies; chop and spread over the
round.
Chop the tomatoes and mix with the chopped garlic and parsley,
a pinch of salt and a dash of pepper; spread on the pizza.
Top
with
the pecorino and a abundant sprinkle of oregano and
trickle some oil. Bake at 482° F for 20/30 minutes.
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Sfincione
Palermitano - Sfincione Palermitano |
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Ingredients for
6 servings
1 3/4 lb. fine-ground flour,
1.4 oz. brewer's yeast,
1 big onion,
3 med. peeled tomatoes,
salted anchovies,
1 1/2 oz. of breadcrumbs,
3 1/2 oz. of slices caciocavallo (or primosale)
1 3/4 oz. of pecorino,
extra virgin olive oil,
fresh parsley 1 bu.,
oregano,
salt, pepper TT. |
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This specialty
differs from the other Sicilian pizzas because it is thicker
and softer.
Preparation
Combine flour and yeast, dissolved in warm water, and a pinch
of salt, to make a smooth dough. Add 2 spoons of oil and make
a
cross slit across it; cover and let rest in a warm place for a couple of
hours. Knead the dough vigorously for some minutes; roll it out
into a round
about 1 1/4 in.thick. Grease a baking-pan with oil and let the dough rest
in a slightly open warm oven.
In the
meantime chop the onion and sautè in a saucepan with 5 tablespoons
of oil; stir in the chopped tomatoes, a pinch of salt and
pepper and some
snipped parsley and cook for about ten minutes. Top with bits of anchovy,
slightly sticking them to the pizza;
sprinkle the sliced cheese and cover
with sauce. Sprinkle with oregano, breadcrumbs and pecorino and bake at
482° F for 30
minutes. Trickle with oil and serve immediately.
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"Scacciata"
from Catania, flat bread - Scacciata catanese |
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Ingredients
for 4 servings
24.7 oz. home-made
bread dough
14 oz. of tuma or fresh
primosale
6 fillets of anchovy in oil
extra virgin olive oil
salt, pepper TT. |
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It is a speciality from
Catania, a city near Palermo, which,
as all the Sicilian flat
bread, presents a number of filling
variations (vegetables,
pork, meat, etc). |
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Preparation
Roll the dough out, divide in two and transfer one half to a greased
baking-pan.
Brush with oil and sprinkle with shredded cheese,
anchovies, a
pinch of salt and an abundant dash of black pepper. Cover with
the remaining dough and bake in warm oven till brown.
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Impanata
"Ragusana", Meat Pie - Impanata ragusana |
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Ingredients
for 4 servings
24.7 oz. home-made,
bread dough,
14 oz. of tuma or fresh primosale,
6 fillets of anchovy in
oil,
extra virgin olive oil,
salt, pepper TT. |
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Preparation
Roll the dough out, divide in two and transfer one half to a
greased baking-pan.
Brush with oil and sprinkle with shredded cheese,
anchovies,
a pinch of salt and an abundant dash of black pepper. Cover with
the remaining dough and bake in warm oven till brown. |
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