Sicilian Saturdays

I had so much fun in Sicily this October that I want to keep it in my heart and in my stomach!

With the tours, we stay in 5 star hotels being spoiled. When I am on my own, I prefer a little B&B run by locals. I was very lucky in Palermo to find a small one run by a young couple of artists near the Capo Market, Agave B&B ( note, now closed). Massimo and Evelin were gracious and informative, filling my mornings at breakfast with information on the area and their insights on life in Palermo today. They have started a blog now on life in Palermo to give you a “taste” with recipes. If you would like to experience the market with them, but don’t want to stay in a B&B they can arrange a lovely 4 star hotel nearby also.
Next time I go with my groups, that is where we will stay!  When they closed, they moved closer to the sea.

My other visits to Palermo, I toured the Ballaro’ market and the Vucceria and somehow only saw the clothing part of the Capo market.
All over Palermo, you see small carts painted white with slabs of thick foccaccia.

Light as a feather, but rich in flavor, this Sfincione is a street food no one should miss. Easy to recreate at home, bread dough is covered with a homemade tomato sauce, cheese,oregano  and breadcrumbs before baking.

Sprinkle with salt and serve!
It was also one of our favorites at the fabulous buffet we were served at Florio, Marsala with our tasting.

This is really easy to make- I hope you try some for your next party.
You can even use a pre-made bread dough, but it is so easy to make bread.

I made mine a little thinner, using 2 smaller trays, so I could have more.

 

Sfincione

1 bread recipe
1 tomato sauce recipe
grated cheese, they use caciocavallo, a provolone like cheese
oregano
breadcrumbs

Bread recipe

5 cups flour ( most Italians don’t have access to bread flour and use an Italian flour called 00 or semolina, called semola here.
1 package of dry yeast
2 -3 cups warm water ( amount of water depends on flour used, a bread flour will absorb more than an all-purpose flour)
2 tbs sugar
1 tsp salt

Mix the dry yeast into the flour in a large bowl with the sugar and salt.
Add the warm water, not boiling or you will kill the yeast.
Mix well in the bowl and when it forms a ball, take out and knead on table.If the dough is too wet, slowly add a little flour while kneading. If dry, dampen your hands while kneading.
Place back in bowl and cover and let rise in a warm spot for at least an hour until doubled in size.

While you are waiting make the tomato sauce.

Tomato sauce

1 white onion, chopped
1 large can, san marzano tomatoes

Saute’ the onion in olive oil with some water until tender, this keeps the onion softer instead of caramelizing it.
Add the tomatoes. Let cook for 20 minutes, crushing the tomatoes.

 

Making the sfincione

Grease a 9×12 pan
Lightly roll out the dough into a rectangle and place into the pan.
Sprinkle sprinkle the grated cheese on the bread and spoon the tomato sauce on top, spreading it with the back of the spoon.

( optional: oil packed anchovies)place on the bread before you add the tomato sauce.

 

Top with breadcrumbs.

Bake in a preheated oven at 450 for 20 minutes.

Cut into squares and serve with a sprinkling of salt on top!