La Cucina Eoliana e Siciliana: The Food of the Eolian Islands and Sicily

S
LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily

sfincione alla nonna

grandmother's sicilian pizza

ingredients:

for the dough:

3     cups unbleached all-purpose flour
1     tablespoon salt
1     package dry yeast (2 ¼ teaspoons)
1     teaspoon sugar
1     cup warm water (filtered or spring water)

for the topping:

2     tablespoons olive oil
4     medium-sized onions
2     tablespoons dried oregano
6     anchovy filets (optional)
extra virgin olive oil for drizzling

text, recipes and original photographs copyright © la cucina eoliana e siciliana ~ all rights reserved

special thanks to adam butler for the use of his photographs

alberto@lacucinaeoliana.com

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Peel the onions and cut them into 1/4 inch slices. Place the onions in a sauté pan with 2 tablespoons of olive oil over moderate heat and cook for about 10 minutes until translucent and lightly golden, add the salt and then set aside. If using anchovies, omit the salt, finely chop the anchovies and stir them in with the onions after they have cooled.

Warm the water to 105°F then pour 1/2 cup into a medium-sized bowl, stir in the yeast and add the sugar. Let the yeast dissolve until it foams, about 15 minutes.

Put the flour in a large mixing bowl, make a well in the center and add the salt and 2 tablespoons of olive oil. Add the yeast and the rest of the water to the well and work the dough into a ball. Turn out the dough onto a flour-dusted work surface and slowly knead the dough for about 10 to 15 minutes until it is smooth and elastic, adding more flour if the dough seems too wet.

Dust the bowl with flour and place the dough in the bowl, dust the top of the dough with flour. Cover the bowl with a kitchen towel and place it in a warm spot and let the dough rise for 1½ hours or until it has doubled in size.

Preheat the oven to 375° F.

Once the dough is finished rising, brush a 12 X 18-inch baking sheet with olive oil. Gently punch down the dough and place it in the pan. Using your fingers, shape the dough to line the pan and fit it to the edges of the pan. Cover the pan with a kitchen towel and allow the dough to rise for at least 30 minutes.

Spread the cooked onions over the top of the dough and gently press them into the surface, then sprinkle with oregano.

Bake for 20 to 30 minutes or until the bottom of the crust turns golden brown.

Drizzle with extra virgin olive oil and slice into squares with a knife or pizza cutter and serve.

A tomato topping made from tomato extract (paste) makes a tangy and delicious alternative.

6     ounces tomato paste
6     ounces water
I      onion
2     garlic cloves
6     anchovy filets
2     teaspoons dried oregano
2     tablespoons olive oil

Peel the onion and finely chop, then mash the garlic with a fork, and finely chop the anchovies.

Place the onions and garlic in a pan with 2 tablespoons of olive oil over moderate heat and cook for about 10 minutes until translucent and lightly golden. Stir in the tomato paste and water, simmer for 10 minutes, and then stir in the anchovies.

Spread sauce over the top of the dough, sprinkle with oregano, and bake as described in the above recipe.

Drizzle with extra virgin olive oil and slice into squares with a knife or pizza cutter and serve.