Melanzane a sfincione – The Opposition of Pizza

Clearly pizza always received a warm welcome in any public gathering occasion, where people do not have to hold this together and must be refined to suit surroundings. I do not think two words: enjoy the little things right for this flat bread, this is not a way of saying that simple contempt is not to think much, much attention or analysis of the snobbish style culinary critics still could easily feel the delicious pizza. Is so simple and obvious good, the sole bread is a canvas sheet and the flavors they “draw” on the tones that are basically, not difficult to name, not easily confused.

Pizza that some of us know today deeply influenced by the Napoli pizza. We know pizza is thin flat circular cake with melted mozzarella baked boiling when continental platform, nor even those unfamiliar with the wood-burning oven to surround them – something that recently many high pizza restaurant levels already in your kitchen. But can not therefore deny the pure Italian style pizza Other. Pizza is not just round, it is rectangular; not only flattened, it has the texture of thick, fluffy bread identically. The Americans call it Sicilian Pizza, a dish followed the original Italian immigrants Sicily late nineteenth century. But you’ll never find what I just described if looking in the pizzeria on the island of Sicily by there, they serve pizza in the way that the whole world knows. And what the Americans called the Sicilian Pizza can only be found in the PANIFICIO (bakery) with the name Sfincione.

Sfincione can be seen as a school as opposed to Pizza in Naples, due to agricultural development difference between the land 2. Napoli Pizza serene, softly thanks Marzano tomatoes taste of fresh mozzarella from Campania region and the rich. Meanwhile, Sfincione Sicilian rustic, warm, salty taste of the sea rich with anchovy and crisp with pieces of hard cheese. Biggest similarity lies in the structure: tomato sauce on a flour fermented government and heady herbal aroma, typical of Italian cuisine, perhaps so that, upon reaching the United States, people have equated and calling it by the name of the famous brothers – pizza.

Honestly, I like the style, but style over Napoli conceded Sicilia attractive to conquer mankind, especially when the lack of warm feeling. Invite a few friends to the house, a little drink together, spreading crushed three stories wait to square cake out of the oven. Rich aroma pervades the kitchen, breaking crispy sole bread knife when rolling through grade fever and pinned to the bottom of the tray and laughter said cheerfully dispel all tired, every concern, every cold is filled in cage.

Material:

Flour:
400g flour.
1/2 tsp salt.
1 tsp instant yeast.
150 ml extravirgin olive oil.
300 ml of water.
Tomato soup:
15 tomatoes.
2 cloves of garlic, minced.
2 children anchovy, chopped.
1/2 onion, finely chopped
4 branches of basil, finely chopped.
2 tbsp olive oil extravirgin.
Topping:
Pecorino Romano or Parmigiano Reggiano 50g, grate.
2 eggplants, sliced ​​about 4mm.
2 tbsp olive oil extravirgin.
2 tsp oregano.
Along the kitchen offline:
Tomato soup:
Peeled, seeded tomatoes.
If there are beams instruments butter, use for tomato puree, if not, you will need a sharp knife and a cutting board well. should not use the blender in this case, will be chopped tomatoes than necessary.
Tomatoes in a strainer and let drain overnight.
Add salt, olive oil, anchovy, onion and garlic, mix well.

Mix cake flour:

You should use powder mixer with dough hook for this recipe because it is very wet and difficult to do manually. Mix salt, flour, 2 tbsp olive oil and yeast together. Add 1/4 of the water and then turn the mixer on medium speed.
Continue to add water until all blended together and no dry powder remaining
Speeding up the high steps and continue to beat until the plastic powder, blended and smooth. This step will take about 6 ‘. The final product must be easily separated from the mixing bowl but stick tightly to the bottom. If dough is too dry your little water you add.
Get a size 30x40cm square tray and pour the remaining oil on it, put grease on your hands around the bottom and the tray. The dough on the tray, and put it on the stick of the oil remaining on the surface of the dough around the hand and then sealed to hatch in 2 hours at room temperature.
Use non-stick hand has oil, press gently from the center and put powder all 4 edges touch the tray. Use your hand to pull the dough which are thick in the middle and high up in the next 4 to about 2cm border.
Bake:

Turn the oven 250 ° C for 10 minutes until hot.
Sprinkle half of cheese down the soles cake.
For tomato sauce on top, this layer thicker sauce pizzas about 1.5 times normal.
Ratings eggplant on top, sprinkle with oregano and remaining amount of cheese on top.
Bake for 15-20 minutes until the top section and bottom boiling and foaming

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