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La Siciliana (Fried Pizza)

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Ingredients

250 gr Semola Flour
250 gr 00 Flour
5 gr Fresh Yeast
50 gr Lard We call it Strutto!
10 gr Salt
25 gr Sugar
Filling
500 gr Tuma or Primosale cheese
40 gr Anchovies in olive oil!
Black olives pitted!
Black pepper

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La Siciliana (Fried Pizza)

  • Medium

Ingredients

  • Filling

Directions

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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.

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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.

7
Done

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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Ciciotta Naritana – Sicilian Polenta from Naro

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