Hi, I need to know the recipe of Pizza siciliana (The closed fried one), possibly from an Italian. help pls.?

Question

Hi, I need to know the recipe of Pizza siciliana (The closed fried one), possibly from an Italian. help pls.?

Answer 1

i am italian but i am not sicilian ..i'm from rome

i'm sorry..................italian food is very good!!

Answer 2

hi I'm italian so sorry 4 my english

however you can try this:

http://www.astray.com/recipes/

or if you want to know how to make pizza alla norma try this:

Clean eliminating the petiole eggplants and cut them into thick slices about 1 / 2 cm.

Put these slices in a container with salt water, and then resting on them a burden and leave half an hour rest.

Roll out the dough for pizza and arrange on a tin, previously greased oil.

Drain eggplant and fry in hot oil. Spread pizza with tomato pulp, and then distribuirvi aubergines.

Bake at 220 degrees for 20-30 minutes.

Cospargere with grated ricotta salata before serving.

Pizza alla Norma

500g pasta pizza

100ml tomato pulp

3 eggplants

200g ricotta salata

Olive oil

The pizza dough is easily found in supermarkets and bakeries, it is much better to use fresh instead of frozen dough. You can prepare you (see recipe).

Recommendation as: Single Pot

i don't know :)

Answer 3

Sfingiuni / Pizza Fritta alla Siciliana

"I've been scouring for recipe for Sicilian sfingiuni, sometimes spelled sfinghi, that bread-like pizza with beaucoup imported anchovies, made with semolina, unbleached flour, and no tomato sauce. Found occasionally in the older Sicilian homes 'way back when but impossible to find a recipe."

1 1/3 pounds (600 g) risen bread dough (buy this from your baker)

1 pound (400 g) fresh tuma (a soft, mild cheese), thinly sliced

8 ounces (200 g) chives finely minced

2 ounces (50 g) anchovy fillets, boned and shredded

Olive oil or rendered lard, salt, and black pepper

Olive oil or rendered lard for frying

Knead the dough for a few minutes and divide it into six small loaves. Dust them with flour and put them in a warm place for about an hour. Next, roll them out to a quarter inch (1/2 cm) and cover half of each disk with slices of cheese, minced chives, and shredded anchovies. Salt lightly and dust with freshly ground black pepper, and drizzle a little oil or some bits of lard over each. Fold the disks over to obtain large ravioli shaped like half moons. Fry them in enough oil or lard to allow them to float, until they are golden.