Crescentone or crescenta
10 minEasySfincione Palermitano
One of the most iconic and well-known street foods from the Sicilian capital.
- Difficulty
- Medium
- Prep Time
- 30 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 0) for the dough, 250 g
- re-milled semolina for the dough, 250 g
- water for the dough, 300-320 ml
- salt for the dough, 10 g
- oil for the dough, 10 g
- onions for the sauce, 3
- tomato passata for the sauce, 500 g
- oil for the sauce, 2 tablespoons
- anchovy fillets for the sauce, 2
- salt for the sauce, to taste
- anchovy fillets for topping, 5-6
- breadcrumbs for topping, as needed
- oregano for topping, to taste
Method
Prepare the dough by mixing all the ingredients together, adding the salt last, until you have a smooth, even dough. Leave to rise for about 40-50 minutes and, in the meantime, prepare the sauce.
Thinly slice the onions and gently fry them with the oil and anchovies. Add the passata and cook for at least 30-40 minutes. Season with salt to taste and leave to cool.
Once the dough has been spread out in the baking tray, insert plenty of anchovy fillets into the dough. Then spread a generous amount of the tomato and onion sauce over the top, covering the entire tray. Sprinkle with breadcrumbs.
Drizzle with oil and bake in a preheated oven at 220°C for 15 minutes. Sprinkle with oregano and serve.
Thinly slice the onions and gently fry them with the oil and anchovies. Add the passata and cook for at least 30-40 minutes. Season with salt to taste and leave to cool.
Once the dough has been spread out in the baking tray, insert plenty of anchovy fillets into the dough. Then spread a generous amount of the tomato and onion sauce over the top, covering the entire tray. Sprinkle with breadcrumbs.
Drizzle with oil and bake in a preheated oven at 220°C for 15 minutes. Sprinkle with oregano and serve.
