Author Topic: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE  (Read 13809 times)

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Offline Jackie Tran

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Re: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE
« Reply #25 on: January 02, 2011, 09:24:48 AM »
Thank very much for your response.   It would seem that both are semi thick pizzas but the main differences is Sicillian is typically baked in a pan with more oil so that the crust is fried whereas Pizza Romana uses very little oil if baked in a tray and can also be baked on the deck or stone.   I'm sure there are some other differences (as you mentioned) in the flours used, techniques employed, and the resulting textural differences.

My experiment today was an attempt to hybridize the softness of the tomato pizza with the open crumb of the Romana, so it isn't an authentic representative of either style. But I like it...

JLP

which makes it that much better IMO.    ;D


Offline Jose L. Piedra

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Re: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE
« Reply #26 on: January 06, 2011, 08:15:30 PM »
I think that in the above effort I may have (partially, and accidentally) restored the sort of tomato pizza I grew up with to its Sicilian origins in the sfincionello or Sicilian street pizza. Compare my result with the images in the following articles:

http://www.palermoweb.com/panormus/gastronomia/sfincione.htm
http://www.ricettedisicilia.net/antipasti/sfincionello-palermitano/

The text of these articles would probably prove illuminating, but does me no good as I can't really read Italian...

JLP
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Offline norma427

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Re: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE
« Reply #27 on: January 06, 2011, 09:23:35 PM »
I think that in the above effort I may have (partially, and accidentally) restored the sort of tomato pizza I grew up with to its Sicilian origins in the sfincionello or Sicilian street pizza. Compare my result with the images in the following articles:

http://www.palermoweb.com/panormus/gastronomia/sfincione.htm
http://www.ricettedisicilia.net/antipasti/sfincionello-palermitano/

The text of these articles would probably prove illuminating, but does me no good as I can't really read Italian...

JLP

Jose,

This is what translates on my computer, but I don’t know if it is right. I am sure not Italian, so I am not sure.

 " sfinciuni U "is a typical dish of Palermo, characteristic of the Christmas period, an equivalent of the Sicilian Pizza Napoletana.

  Poor food for our kitchen, born of the need not to apply for the holidays, the usual bread, but something else, sung in a dress to the occasion.   
He says in its structure (flour and yeast), probably Arab, while his name has been attributed in Sicily.   
We define this as sfincia something as soft as the saying goes: 'and' na sfincia muoddu Community "(it is as soft as a sfincia ).
  Many of its variants: Thought sfincione was invented by some nuns in the monastery of San Vito Palermo.
  In Palermo the simple basic elements are enriched with tomato sauce and other ingredients such as anchovies and cheese that give them a different flavor.
  In some parts of Palermo, sfincione represents the "bread and butter" of peasant origin. A Bagheria is the traditional main dish on the menu that is prepared the day before each Christmas Party (Immaculate Conception, Christmas, Epiphany).
  The preparation of these sfincioni is only at this time, except, as reported by Pitre,   only when you are preparing for the feast of betrothal, the so-called "appuntamientu", which took place in the home of the bride.

In Palermo sfincione also came from the mythical time of the party to enter into the ordinary one.
Now you can buy every day, so is present in every deli and features stalls or motolape moving through the streets of the city extolling his goodness: "begged u sfincionello ..." warm and soft with a pinch of oregano, the fast and competent hand watering with a thin thread of olive oil for the customer duty.

 E 'was elected by the community as Bagheria culinary dish   represents. In fact the sfincioni Bagheria are distributed throughout the world as immigrants continue to ask all the bakers Bagheria. On the evening before the whole village is flooded by the smell of baking coming and going from one oven to another; sfincione could be described as a flavored bread, but the richness of its seasoning a dish makes it unique.

His bread dough, leavened with art, makes it soft and height, a circular or square, seasoned before being baked: anchovies, onion, cheese and oil, but the main thing is the bread sauce, it is which gives the sfincione its own identity, rather it is, and makes the traditional dish Bagheria, this variant, which differs from Palermo and its neighboring countries, where the key ingredient is the tomato sauce.

The dough is leavened flour twice making it softer because it is more water-rich.

It is then crushed with the palm of your hand and light touch with the experts and you take the desired shape.

On this form you stick the anchovies into small pieces. The second layer consists of slices of pecorino or fresh tuma or primosale. The third and final layer consists of the breadcrumbs mixed with grated pecorino cheese, dried onion or shallots in the pan raw finely chopped by hand, new oil and oregano.

The bread crumbs should not be, because it would be too dry and contains the crust giving more to sfincione that "whiteness" that is his prerogative, but there is a crumb on the preparation of special requirements: it must be produced by rubbing a hand from large loaves of stale bread, called "vastidduna pi 'sfinciuni" buy to do this three or four days earlier.

Another essential thing is " firing "that must be done with the oven.

A Bagheria there are still two started in the second half of the 800. They have the same type of "Roman" domed ceiling and circular large to be used for public use. This type of oven was widely circulated in Europe.

E 'custom that sfincioni, Bagheria, both those sold by the bakers or prepared by housewives, are cooked in ovens public. The housewives then, after preparing them, take them to the oven for baking. The owners of the bakery were paid a fee.

This practice, if it has memory for up to half of the 900, when the women went public in the oven and take advantage of a great "Maidda" to prepare the dough. With the advent of the mechanical kneading moist has been abolished. Now the dough is no longer prepared by housewives, they are limited to preparing "a Cuonzo," the seasoned crumbs, and then moved into their homes at the baker's trust.

It 'still characteristic see all these people coming and going very busy that is intent on preparing the tasty spincione, who fired in a wood oven gives off an intense smell of the wood of lemon or olive twigs. In oven cooking takes place directly on the bricks, as opposed to electric ovens for baking where you need to use the pans; terms of taste is definitely more delicious than cooked traditionally.

The most exciting moment is when the baker bakes the sfincioni and to recognize its membership, loudly shouting: "Haggi, alive, Nuci, ramurazza, cakes, scuorzi" corresponding to the "signal" posed by each chef to distinguish them from others.

The second article:

We speak of Palermo sfincionello because, despite being a very close relative of the most popular sfincione , deserves a separate mention. This very traditional piece of rotisserie Palermo is a specialty, along with the " bread and fritters cazzilli "and the loaves about mieusa , is the classic way to eat in Palermo.
The old saying sacarsu r'uogghio and Chinu pruvulazzu the (lack of oil and full of dust) was intended to refer to sfincionello. In fact, usually is sold by street vendors still use (such as traveling store) the famous "lapa" (motorcycle Ape), decorated for the small shop, with the proper showcases, where they expose the product thoroughly. And, by the seller of this folk, I can not help but describe the 'abbanniata classic that use use to invite potential customers.

The voice in the distance from the "lapa" (suitably equipped speaker) close, brings with it the unmistakable scent of sfincionello!
The abandonment is the added value of this specialty, which is now hopelessly in Palermo is synonymous sfincionello.
Here it is:
those specialties! (And specialties)
Who cuosi beautiful! (Which is good)
I ciù fazzu old Vieru (this I prepare really old)
Who ciavuru! (That smell)
Uora u sfurnavi, Uora! (Now I just cooked, now!)
assa is missing! (Come and eat)
chistu is sfinciuni turnover ra Vieru beautiful! (This is done really well sfincione)
Who ciavuru! (That smell)
Who cuosi beautiful! (Which is good)
'U pitittu fazzu grapiri us! (I'll whet your appetite)
About cuosi Vieru beautiful! (Which truly beautiful things)
Chisti sunnu cuosi tastanu about it! (These are things that taste)
About ciavuruuuuuu! (That smell)

Offline Jose L. Piedra

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Re: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE
« Reply #28 on: January 06, 2011, 10:14:52 PM »
Thanks Norma!

JLP
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Offline Jose L. Piedra

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Re: LARGE SQUARE "TOMATOE PIE" BAKERY STYLE
« Reply #29 on: January 06, 2011, 11:34:42 PM »
W/respect to the content of the articles, they all mention the usual Palermitan sfincione toppings (anchovies, caciocavallo, etc.)- but in the pics I see nothing but tomatoes. This is also true of several other sfincionello pics I've been able to dig up. And I figure that if the street version was derided as rich in dust, but scarce in oil, then it likely was/is scarce in toppings as well. So i'm going to go ahead and guess that the all-dressed version was the high-end, premium pie, whereas the sfincionello peddled from the cart was far more minimalistic.

EDIT: After examining several more pics, I think I can see the breadcrumbs (they may contribute to the orange as opposed to red colour of the pies), but not the anchovies, caciocavallo, etc.

JLP
« Last Edit: January 07, 2011, 01:36:08 PM by Jose L. Piedra »
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