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Bagherese sfincione – the recipe from Cuoche ma buon

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The Bagheri sfincione: the king of the Christmas holidays. A poor dish but rich in seasoning and flavour, one of the symbols of street food culture. It is the variant of the Palermo sfincione, one of the most typical recipes of Sicilian cuisine. Bagheria sfincione, originally from Bagheria in the province of Palermo, also known as “white sfincione” is a focaccia covered with Sicilian cheese, onions, anchovies and crumbled fresh bread without the crust. Unlike the Palermo one, it is characterized by the tomato-free seasoning. It comes in an oval or round shape and with a taller, softer dough. To make everything even more delicious is the toasted fresh breadcrumbs which, placed on the surface after cooking in the oven, become crunchy and light. A fusion of simple Sicilian ingredients with unique flavors and a delicacy that cannot be renounced. There are various versions of filling, we offer you the best known. Preparing it at home is very simple, follow the step-by-step recipe for sfincione Bagherese.

RECIPE

Scope appetizer, leavened
  • 500 g farina 0 or half 00 and half Rimacino semolina
  • 100 g sourdough starter or 12 g fresh yeast
  • 300 ml water
  • 1 teaspoon sugar or honey
  • 2 teaspoons sale

For the seasoning

  • 4 long onions to stew or 300 g golden onions
  • 50 g Grated semi-mature caciocavallo
  • 3 boned salted sardines or anchovies in oil
  • 150 g crumbled fresh crustless breadcrumbs
  • 300 g Tuma or Primosale
  • raw long onions to taste cut in two
  • extra virgin olive oil to taste
  • origano q.b.
  • sale q.b.
  • pepe q.b.
  • On a work surface (or in a planetary mixer), mix the sifted flour with the yeast dissolved in a little warm water and a teaspoon of sugar.

  • Work vigorously, incorporating more water. Halfway through the dough, add the salt. The dough should be very soft.

  • Transfer the mixture into a floured bowl and let it rise covered with a cloth until doubled. It will take approximately 6-8 hours (4-6 hours in the summer period).

  • In the meantime, finely chop the onions and sauté them in a pan with a drizzle of oil and a few tablespoons of water. They should simmer gently. As soon as they are ready, set them aside.

  • In the same pan, brown the breadcrumbs with a drizzle of olive oil, just a few minutes. As soon as it is ready, turn off and let it cool.

  • Meanwhile, cut the Primosale into thick slices, about half a centimeter. Set them aside.

  • Take the crumbs that have cooled, add the onion, the grated Caciocavallo, the pepper, the spring onion cut into pieces and a handful of oregano. Mix everything and set aside.

  • As soon as the dough has risen, with your hands greased with oil, transfer it to a baking tray also greased with oil. Spread it with your fingertips over almost the entire surface, trying to maintain the same thickness and an oval shape, without flattening the edges of the cornice.

  • Before seasoning, cover with cling film and let rise once more until doubled.

  • As soon as the dough has risen, preheat the oven in “pizza” mode, or to 250°C in static mode.

  • In the meantime, season the dough: sprinkle the surface with a drizzle of oil and gently roll it out with greased hands; distribute the sardines into pieces in no particular order; cover the sardines with sliced ​​Primosale; sprinkle with the seasoned breadcrumbs and raw spring onions; finally drizzle with a drizzle of oil.

  • Bake in “pizza” mode for 20-30 minutes. Or at 250°C in static mode under the intermediate level of the oven for 15 minutes. Then continue for another 15 minutes at 220°C, moving the pan to the higher level than the intermediate one.

  • Be careful not to burn the crumbs, they should be golden and crunchy.

If you have little time available, you can prepare the dough the night before with the “no-knead pizza” method.
If you prefer to use granular yeast, remember to halve the doses. In this case you will only need 6 g.
For this recipe there are those who use cooked golden onion instead of raw spring onion, or those who prefer other versions of seasoning:
bianca seasoned with: anchovies, Tuma or Primosale, fresh breadcrumbs seasoned with extra virgin olive oil, caciocavallo, oregano and chopped raw onion.
double layer topped with: anchovies, Tuma, ricotta, fresh breadcrumbs seasoned with extra virgin olive oil, caciocavallo, oregano and chopped raw onion.
rossa topped with: anchovies, Tuma, golden onion cooked with peeled tomato, fresh breadcrumbs seasoned with extra virgin olive oil, oregano and caciocavallo.
stained topped with: anchovies, Tuma, fresh breadcrumbs seasoned with extra virgin olive oil, caciocavallo, oregano and chopped raw onion and a splash of peeled tomato.
For this amount of dough you can replace the Primosale cheese with 300 g of Tuma and add 250 g of dry sheep's ricotta.
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