The Sfincione it's a rustic leavened exquisite; typical street food of the Palermo gastronomy. It is a kind of high pizza And fluffy topped with a onion gravy, caciocavallo Sicilian, Origan, anchovies And bread crumbs. A unique goodness from rich flavor , scent delicious, the typical very soft texture as a "Sponge" (own as its name indicates which comes from the Latin and means "Spongia") And slightly crunchy edges! You want prepare it at home? Here is for you Sfincione recipe with all secrets And advice illustrated step by step to realize the truth Sfincione from Palermo , just like what is sold in the typical Lambretta dello Sfincionaro and found in the streets of Palermo together with Arancine and bread and Panelle! 
Like any traditional recipe, they exist different versions, including lo Sfincione of Bagheria without sauce, seasoned in white, with tuma, ricotta And spring onions preparing for Christmas. Then there are many variants guarded from family to family. What I give you today is there Original recipe of the Sfincione Palermitano of the Grandmother of a dear friend of mine from Mondello. It's about a simple preparation , that it can be kneaded by hand without planetary, but you have to have patience to wait for the various steps! The secret for a perfect success is the double leavening ; first in the pan without seasoning, then with seasoning; that makes the base high and soft. Even the seasoning should be cooked slowly, so that the onions become tender hold and one with the sauce! Great either hot that cold, both like single dish both like snack both for accompany meats, cheeses , a succulent Caponata or aperitifs! Prepare it soon, you'll love it!
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La Parmigiana (the Original Illustrated Recipe of Parmigiana Eggplant)
Sfincione recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + rising times | 30 minutes | 50 minutes |
| Quantity for a 40 X 40 – 50 X 50 tray |
|---|
|
For the base:
For the onion gravy:
For the dressing:
|
How to make the Sfincione Palermo
First of all, prepare the dough by mixing the flours, then add the yeast dissolved in the water, gradually add the water and knead until you get a soft dough, gradually add the oil, always kneaded, then add the salt. The dough must be smooth, strung.
Finally form a ball and let it rise for at least 3 hours, it must quadruple in volume.
Meanwhile, prepare the dressing.
First of all, slice the onions thin and place them in a saucepan with oil and anchovies. Let it heat for 5 – 6 minutes over high heat.
Then add the previously blended tomatoes and simmer, adding 1 glass of hot water for about 30 minutes.
The result must be a full-bodied and dense sauce. correct with salt.
Set aside and let cool.
Then take the leavened dough and roll it out in a 40 x 40 pan greased with very little oil. Spread the dough with your fingers and tap it with your fingertips without bursting the bubbles.
Add only the anchovy fillets:
At this point, cover the pan with cling film and let it rise for another 1 hour.
Then add the dressing: first the pieces of caciocavallo then, the sauce, grated caciocavallo, a handful of oregano:
Finally, let it rise for another hour in a dry place!
Only then, proceed to cooking in a static oven at 250 °.
Bake immediately in the lower part, in contact with the oven and cook for 10 minutes, then transfer to the medium – high part where it will have to cook for another 10 minutes.
The sauce must be dry and the base very soft, do the toothpick test!
Yours is ready Sfincione from Palermo!
You can keep for about 2 days in a dry and film-sealed place.
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