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Pitoni Messinesi

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Ingredients

Adjust Servings:

	1 Kg Flour
	600 cl Water Lukewarm
	2 tbsp Extra Virgin Olive Oil
	15 gr Salt
	5gr Dried Yeast or 10gr fresh yeast

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Pitoni Messinesi

Name: Pitoni Messinesi
Yield: 8
Ingredients: Flour: 1 Kg; Water: 600 cl; Extra Virgin Olive Oil: 2 tbsp; Salt: 15 gr; Dried Yeast: 5gr

Serves 8
Medium

Ingredients

1 Kg Flour
600 cl Water
Lukewarm
2 tbsp Extra Virgin Olive Oil
15 gr Salt
5gr Dried Yeast
or 10gr fresh yeast

Directions

Pitoni Messinesi (also called Pidoni) are one of the many typical street foods of the city of Messina. The filling of curly escarole, cheese and anchovies is considered the ‘traditional’ one, but it is now common to find them on sale with different fillings like:

From Sinagra: endive, fresh tomatoes cut into cubes or tomato sauce, fresh pecorino cheese (primo sale), or mozzarella or ricotta cheese. Let the ricotta release as much water as possible before using it in the filling. If you like, add 1 anchovy.
Chicory, cherry tomatoes, primo sale cheese, salt and anchovy.
Ham, cheese and tomato sauce
Salami, cheese and tomato sauce

Recipe and photo by Giusi Murabito at walkingeolie.com

(Visited 3,783 times, 1 visits today)

Steps

1 Done	Let the yeast dissolve in 400cl of warm water. Then add the flour and the olive oil, mix, add the rest of the warm water and knead up to obtain a tender and smooth dough. Add the salt at this point and keep kneading for a couple of minutes more.
2 Done	Put the dough in an oiled pan, cover it with cling film and let it rest in the fridge for 24h.
3 Done	The day after, take the pan off the fridge and let it reach room temperature with the time needed. When the dough has reached room temperature, separate in 100gr portions.
4 Done	Shape like a circle and fill in with season's products. Overlap one side over the other side like the shape of a half moon. Make sure the borders are well closed. Then fry.