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Article
05/12/2014
Palermitano “Sfincione”
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

Lights, decorations and Christmas treats  now adorn the streets of our cities, it is the sweetest and magical moment of the year, Christmas time has arrived. Traditions and celebrations quiver throughout Italy. First important date of this magical period is undoubtedly on December 8, the day of the Immaculate Conception, a national holiday that has different tastes in every town and city of the Italian peninsula. For the occasion, Forni David has chosen to tell the preparation of one of the most delicious rustic pizzas that you can try: the “Sfincione” of Palermo area. By the evening of the Immaculate, December 8, in Palermo is customary to prepare a gourmet dinner composed of many courses and ending with the fragrant and soft “Sfincione”. Make it at home is really simple and thanks to David World single chamber ovens will test the excitement and the quality of a professional oven at home. Impress your the family with this recipe from the Mediterranean perfume, try it.

Ingredients

For the dough:

  • - 250 grams of flour 00
  • - 250 gr. semolina flour
  • - 25 gr. beer yeast
  • - 250 g (approximately) of water
  • - 1 tablespoon sugar
  • - 1 teaspoon salt
  • - A cup of extra virgin olive oil

For the dressing:

  • - 4 onions
  • - 300 gr. of fresh cheese
  • - 50 gr. of grated cheese
  • - 100 gr. anchovy fillets in oil
  • - 500 gr. tomato puree
  • - A handful of oregano
  • - Bread crumbs or bread crumbs
  • - A pinch of sugar
  • - Extra virgin olive oil
  • - Salt and pepper

Procedure:

    In a container large enough sift the flour and place them in a heap. Dissolve yeast in warm water and pour it in the middle of the fountain. Add the oil, salt and sugar. Knead, adding a little warm water until dough is very soft like a batter but more consistent. Wrap the bowl containing the dough with a wool cloth and let rise for two hours in a warm and dry place. Meanwhile, prepare the sauce. Cut the onions into thin slices and let them dry in a pan with extra virgin olive oil. Add the tomato puree, a pinch of sugar, pepper, a little salt and cook for about 20minutes. The specified time, take the dough leavened and re - knead gently a second time, leave it rise to again. Meanwhile let brown the crumbs (or breadcrumbs) in a pan. Sprinkle a roasting pan with oil and bread crumbs and roll out the dough with your fingertips helping slightly greasy. Sprinkle the surface with bits of cheese and anchovies causing sink slightly into the dough. Now pour over the surface of the dough, the sauce and onion, sprinkle with grated cheese, breadcrumbs and oregano. Let it rest for half an hour and in the meantime, preheat oven to 250 °. Spent the last rising time, the “Sfincione” is ready to be fired. Cook for at least 30 minutes in oven to 200 °. When the scent will flood your kitchen, it is ready to be served and celebrate the Immaculate evening.
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