Name: Sfincione Bianco di Bagheria
Yield: 4
Ingredients: Water: 260ml; Olive oil: 50gr; Primo Sale cheese: 250gr; Salt; Fresh Yeast: 7gr; Grated caciocavallo: 100gr; Breadcrumbs: 50 gr; Sugar; Anchovy fillets: 10; White onions: 3; 00 Flour for pizza: 1/2 kg; Sheep Ricotta: 1 kg

Ingredients

260ml Water

50gr Olive oil

250gr Primo Sale cheese

Salt

7gr Fresh Yeast

100gr Grated caciocavallo

50 gr Breadcrumbs

Sugar

10 Anchovy fillets

3 White onions

1/2 kg 00 Flour for pizza

1 kg Sheep Ricotta

Directions

Diffused typically in the northwestern part of the island, “u ‘sfinciuni” is one of the most important Sicilian culinary specialities. It can be served as an appetizer on a family evening, or as a main course in place of the pizza! This recipe is typical of the little town of Bagheria (well known also thanks to the movie”Baarià“). The big difference from the usual sfincione recipe comes from the fact that there’s no tomato sauce and that Ricotta and Primosale cheese are used!

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Steps

1 Done	Sift the flour and put it on your work surface. Try to give it the shape of a little mountain and make a well in the centre!
2 Done	Mix the water (it needs to be slightly warm) with the yeast. When the yeast is perfectly dissolved, pour the mix on top of the flour mountain.
3 Done	Start mixing the mixture, adding a little of olive oil, salt and if needed a bit more water. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. The mixture needs to be slightly sticky, fluffy and homogeneous.
4 Done	Put the dough in a well-oiled bowl and with a knife make a cross on top of the dough. Cover with plastic wrap or a cloth and set aside in a warm, draught-free place to rise for 2 hours.
5 Done	Cut the onions into small pieces, put them in a pan and cook them in a slow fire with a bit of olive oil. Please note that it doesn’t need to be fried: allow it to cook very slowly!
6 Done	When the dough is ready (after 2 hours resting it should have double the size!), put it on a well-oiled baking tray; do not stretch and flatten too much the dough, as you’ll do for a pizza – for the Sfincione the base is thicker, about 2 or 3 cm!
7 Done	Start putting the anchovies on top of the dough, forcing them a bit into it.
8 Done	Cut the Primo sale cheese into slices and put it on top of the dough, pushing it a bit, add the onions and then add the ricotta with the spoon and spread it uniformly. At the same time put the breadcrumbs on a pan with some oil and toast it for 1 minute or so.
9 Done	Now is the time to cover the dough with the grated caciocavallo and then with the previously toasted breadcrumbs and some olive oil. Let it rest 30 minutes and in the meanwhile preheat the oven at a temperature of 220°.
10 Done	Put the Sfincione on the oven for 20-30 minutes, and eat it while still hot!