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Month: February 2018

Eating Al Fresco

A Traditional Sicilian Pizza

Sfincione dough

20g of yeast
500ml of warm water
500g of soft wheat flour
500g of durum wheat flour
25g of salt
50g of extra virgin olive oil

Passata

1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
3 garlic cloves, sliced
3 sprigs of basil
9g of salt
9g of sugar
olive oil

Sfincione topping

30g of anchovy
1.5l passata
250g of Caciocavallo cheese, fresh, grated
100g of aged Ragusano cheese, grated
30g of breadcrumbs
50g of extra virgin olive oil
oregano, as needed

1. To make the sfincione dough, dissolve the yeast in the water and leave for 5 minutes to activate

500ml of water
20g of yeast

2. Once the yeast has started to foam a little, add the flours, then the salt and oil. Knead well, cover with a damp cloth, and let rise for 1 hour at 30°C

50g of extra virgin olive oil
500g of soft wheat flour
500g of durum wheat flour
25g of salt

3. Meanwhile, make the passata. Lightly fry the garlic and basil in a dash of oil. Add the tomato pulp and season with the salt and sugar

3 garlic cloves
3 sprigs of basil
olive oil
1.5kg tomato pulp, made of crushed tomatoes (including skins, seeds and flesh). You can use crushed tinned tomatoes instead if preferred
9g of salt
9g of sugar

4. Stir well, allowing the flavours to infuse and the tomatoes to heat through (about 8 minutes), then remove the basil sprigs and transfer the sauce to a blender. Blitz until very smooth, then set aside

5. Preheat the oven to 180°C/gas mark 4

6. Roll out the dough and place in the baking tray. Garnish with the anchovy, Caciocavallo cheese, passata, grated Ragusano cheese, breadcrumbs, oregano and extra virgin olive oil

7. Bake for 3 minutes in our authentic pizza oven, then remove and allow to cool slightly before slicing and serving

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