Discover the rich flavors of Sicily with our delectable “La Siciliana” recipe, a unique fried pizza that hails from the picturesque town of Zafferana Etnea. More than just a pizza, this dish is a celebration of Sicilian culinary traditions, crafted in a place where the fertile volcanic soil of Mount Etna nurtures the finest ingredients. “La Siciliana” brings a taste of this enchanting island right to your kitchen, featuring a perfectly crispy crust that encases a melange of savory toppings. It’s a testament to the island’s vibrant culture and the joy of sharing good food. Whether you’re an avid home cook or simply in search of a new food experience, this fried pizza is a slice of Sicilian happiness waiting to be discovered. Join us as we delve into the secrets of making “La Siciliana,” where every bite is an homage to the timeless beauty and culinary legacy of Sicily.
La Siciliana (Fried Pizza)
Course: Street FoodDifficulty: MediumIngredients
Semola Flour 250gr
00 Flour 250gr
Fresh Yeast 5gr
Lard 50gr
Salt 10gr
Sugar 25gr
Tuna or Primosale cheese 500gr
Anchovies 40gr (in olive oil)
Black Olives (Pitted)
Black Pepper
Directions
- Begin your culinary adventure by persuading the yeast to dissolve in water—it may need a little pep talk. Then, sweeten the deal with some sugar.
- Summon your mixer to the culinary coliseum and introduce the flours to the strutto (let’s call it the Italian secret weapon). Once they’re getting along, splash in the yeast-water mix for a pool party.
- When your dough starts looking as smooth as a Sinatra song, it’s time to bring in the salt. Shake it in like you’re seasoning your life with a little extra zest. Let the dough rise until it’s feeling twice as confident about itself.
- Now, it’s time to play dough-baller. Sculpt out some 100g pieces of this puffy masterpiece like you’re the Michelangelo of pizza dough.
- Flatten each piece with the hands of an artist (your hands, of course), and sprinkle in a treasure trove of tuma cheese, anchovies, and olives. Add a dash of pepper as if you’re sprinkling a little bit of culinary magic.
- Fold the dough over like you’re tucking it into bed, sealing the edges to keep the goodies from making a midnight escape. Shape it into a half-moon, as if you’re crafting a culinary tribute to the night sky.
- Dive into the frying odyssey by cooking these Sicilian beauties in a generous pool of oil until they’re golden and crispy, like the sun-kissed shores of Sicily itself. Rescue them onto paper towels to whisk away any excess oil, like a spa treatment for fried pizza.
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