Sicilian Christmas Pizza (Sfincione)
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Date: 2019-07-25
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Comments and reviews: 10
Gladtobemom
A very nice lady named Betty Lou DeMarco gave me almost the identical recipe. Two differences. 1. Rough chop the onions and then cook them in a little olive oil with a spoon of sugar and a big pinch of salt (she used 2 big onons and a heaping coffee sized spoon of sugar. Cook them down slow until they look like they've got coffee mixed with them (her words. Basically they look almost like they are jellied2. Mash the Anchovies against the side of the pan with a fork and stir them in with the tomato paste, a big ladle of simple gravy (tomato sauce made with baked tomatoes, some herbs salt and pepper, she liked green peppercorns and red pepper flakes)
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A very nice lady named Betty Lou DeMarco gave me almost the identical recipe. Two differences. 1. Rough chop the onions and then cook them in a little olive oil with a spoon of sugar and a big pinch of salt (she used 2 big onons and a heaping coffee sized spoon of sugar. Cook them down slow until they look like they've got coffee mixed with them (her words. Basically they look almost like they are jellied2. Mash the Anchovies against the side of the pan with a fork and stir them in with the tomato paste, a big ladle of simple gravy (tomato sauce made with baked tomatoes, some herbs salt and pepper, she liked green peppercorns and red pepper flakes)
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Tommy Noble
I just made this after lusting over it for these last few weeks and it is/was the first recipe of John's that disappointed me. The whole you can't taste the anchovies thing is completely inaccurate. I followed this recipe to the letter and all I could taste was the fish and it really ruined the whole experience. What I will do is use this dough recipe as my go-to for making Sicilian-type pizza. The dough is fantastic. Next time, I'm going to cover it in seasoned San Marzano tomatoes, oregano, and a boat load of mozzarella and parmigiano and have myself a delicious fish-free pizza.
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I just made this after lusting over it for these last few weeks and it is/was the first recipe of John's that disappointed me. The whole you can't taste the anchovies thing is completely inaccurate. I followed this recipe to the letter and all I could taste was the fish and it really ruined the whole experience. What I will do is use this dough recipe as my go-to for making Sicilian-type pizza. The dough is fantastic. Next time, I'm going to cover it in seasoned San Marzano tomatoes, oregano, and a boat load of mozzarella and parmigiano and have myself a delicious fish-free pizza.
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JayLeePoe
You really are the best dang food show on the Internet. It's not only enjoyable and wholesome every time but you pick unique dishes that are just far enough outside daily familiarity. I make an anchovy onion sauce for pierogies which blows people away. And puts them to bed. The best pizza I've ever eaten has been a crust like this done perfectly, thin crisp bottom layer and a gradient of texture to the pillowy soft top covered in onions, tomatoes and garlic. NE Pennsylvania seems to have a lock on this kind of fried crust Sicilian. Can't find it nowhere else.
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You really are the best dang food show on the Internet. It's not only enjoyable and wholesome every time but you pick unique dishes that are just far enough outside daily familiarity. I make an anchovy onion sauce for pierogies which blows people away. And puts them to bed. The best pizza I've ever eaten has been a crust like this done perfectly, thin crisp bottom layer and a gradient of texture to the pillowy soft top covered in onions, tomatoes and garlic. NE Pennsylvania seems to have a lock on this kind of fried crust Sicilian. Can't find it nowhere else.
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Mariko Siegert
I tried this recipe with a special neighbor and it turned out so good It was my first time making a pizza from scratch and we didn't even have a stand mixer (I mixed the dough by hand - it was such a forgiving dough. The sauce had so many different flavors and it was helpful that the recipe didn't call for lots of cheese, as we are both lactose-intolerant. Thank you, Chef John, for sharing this I hope you are having a wonderful time with your loved ones on this Christmas day
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I tried this recipe with a special neighbor and it turned out so good It was my first time making a pizza from scratch and we didn't even have a stand mixer (I mixed the dough by hand - it was such a forgiving dough. The sauce had so many different flavors and it was helpful that the recipe didn't call for lots of cheese, as we are both lactose-intolerant. Thank you, Chef John, for sharing this I hope you are having a wonderful time with your loved ones on this Christmas day
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White Dawn Death
Wow that's looks delicious I don't know if the narration is scripted or not, seems like it's being read, but the chef has this noticable revving of an engine voice style where he starts all his sentences high pitched and loud and then tapers off low pitch and quieter at the end if each line. It's like an ocean wave, up and down and up and down. I can't decide if I like it or not haha. Regardless, great video and I will be making that
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Wow that's looks delicious I don't know if the narration is scripted or not, seems like it's being read, but the chef has this noticable revving of an engine voice style where he starts all his sentences high pitched and loud and then tapers off low pitch and quieter at the end if each line. It's like an ocean wave, up and down and up and down. I can't decide if I like it or not haha. Regardless, great video and I will be making that
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Emanuele Filippone
As good as it might be, this is just a cousin of the real recipe. Here in sicily we have many kinds of Sfincione, what he tried to do it's the palermo's variant. The only cheese aloud for that one it's caciocavallo. But pretty much any town here has a thick rustic verion of sfincione. One more thing. we don't really eat it for christmas, actually often but for christmas. I appreciate your effort anyway. Thumbs up for you
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As good as it might be, this is just a cousin of the real recipe. Here in sicily we have many kinds of Sfincione, what he tried to do it's the palermo's variant. The only cheese aloud for that one it's caciocavallo. But pretty much any town here has a thick rustic verion of sfincione. One more thing. we don't really eat it for christmas, actually often but for christmas. I appreciate your effort anyway. Thumbs up for you
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Nina Mule Lyons
Ok Sicilian girl here. The original and authentic sfingione from my hometown outside of Palermo the anchovies are not in the sauce but pressed into the dough. Small bits pressed in. And the tomato is also pressed in a bit. Then used a hard cheese ( we use Casciovallo) very very little with the breadcrumb. The onion sauce should be thin and quite tangy to offset the sauce. This is a very special dish
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Ok Sicilian girl here. The original and authentic sfingione from my hometown outside of Palermo the anchovies are not in the sauce but pressed into the dough. Small bits pressed in. And the tomato is also pressed in a bit. Then used a hard cheese ( we use Casciovallo) very very little with the breadcrumb. The onion sauce should be thin and quite tangy to offset the sauce. This is a very special dish
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BlurbFish
Regarding 4: 48, the addition of anchovy oil is probably adding more flavour, but not because of glutamate. Glutamic acid is reasonably acidic and usually found as its deprotonated form (glutamate, which carries a negative charge. This makes glutamate highly polar, meaning it is very unlikely to be dissolved in oily substances - the anchovy oil probably only has a negligible amount of glutamate.
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Regarding 4: 48, the addition of anchovy oil is probably adding more flavour, but not because of glutamate. Glutamic acid is reasonably acidic and usually found as its deprotonated form (glutamate, which carries a negative charge. This makes glutamate highly polar, meaning it is very unlikely to be dissolved in oily substances - the anchovy oil probably only has a negligible amount of glutamate.
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Derrick Zupf
i'm the in-law who always brings something different to my wife's family get-together: i will make this sicilian christmas pizza and further enhance my mysterious reputation. my mother-in-law: so, your mother made this alot? me: no. only for christmas. it's sicilian christmas pizza. m-in-law: but your family's german? then i'll grab a slice and walk into another room to talk to someone else.
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i'm the in-law who always brings something different to my wife's family get-together: i will make this sicilian christmas pizza and further enhance my mysterious reputation. my mother-in-law: so, your mother made this alot? me: no. only for christmas. it's sicilian christmas pizza. m-in-law: but your family's german? then i'll grab a slice and walk into another room to talk to someone else.
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Jay Jay
The reason why us Italians used bread crumbs instead of cheese is because back in the day when we came over to the states we were insanely broke and cheese was a little more on the expensive side so instead of putting cheese on pasta and pizza we used bread crumbs because it was way more affordable. The texture with bread crumbs and pasta is actually really good btw i recommend it
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The reason why us Italians used bread crumbs instead of cheese is because back in the day when we came over to the states we were insanely broke and cheese was a little more on the expensive side so instead of putting cheese on pasta and pizza we used bread crumbs because it was way more affordable. The texture with bread crumbs and pasta is actually really good btw i recommend it
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