As promised, we propose the second version of the "Sicilian" pizza with fried anchovies and Tuma, widespread in eastern Sicily, of which we had already talked here.
Having eaten at the speed of light in two Sicilian head, we can not say that this recipe gives better results than its predecessor. One is a crispy crust that crunches when you bite, the other is a pizza swollen, soft, characterized by a fragrant aftertaste typical of dough leavened with sourdough. Two textures both delicious but, in our view impossible to enact the best, but if we were to make a comparison with the original, the Sicilian Donna Peppina , we recommend version 1.0. Because not only is similar in texture and flavor, but it is even more ... if you can ...
Before going into details of the recipe, this time we would like to add some more information on a key ingredient for the success of the dish: The Tuma.
It 's a Sicilian cheese widespread on the island, is produced almost everywhere. It belongs to the family of pecorino but differently from the latter has a sweet flavor and is consumed fresh, it undergoes a curing time, is in fact sold a few days after production. Mainly used in the preparation of dishes is also eaten in its natural, accompanied by a slice of bread and the classic glass of red wine, which can not fail.
Sheep milk, lamb rennet and sea salt is all that is needed to produce this good cheese, which was originally allowed to rest briefly in the "wooden beam" , profit elimination the excess whey.
Today, most companies use polyethylene molds for reasons that relate to adaptation to current sanitary standards and / or the convenience of using a virtually indestructible material, but sometimes, in our opinion, the rules and modern materials should be put aside, if only to avoid the risk of achieving "faded copies" instead of products that are the result of practices and knowledge that are lost in the distant past ...
This long disquisition to tell you that in the preparation of this Sicilian cheese is really important. We do not know if and how it is distributed nationally, where it is difficult to obtain it you should to replace it with the most common "peppery fresh" that despite not having the same characteristics of tuma, can still be a good compromise. Provided you meet the required resting phase of the cheese, in a clean cloth, for 24 hours before baking pizzas ...
Ingredients (for 8 Sicilian)
For the dough:
300 grams of wheat flour type "0"
12 grams of extra virgin olive oil
200/220 grams of warm water 50 g yeast
1 teaspoon salt For the sauce: 300 gr
fresh tuma (peppery fresh) 70 grams of anchovies
150 grams of cooked ham
For frying:
plenty of extra virgin olive
Nb: the store in a tuma towel and let stand at room temperature in a dark place for at least 24 hours, then cut into small cubes and season with salt and pepper.
clean, dried anchovies (if they have been preserved in salt ...) and cut into small pieces.
Put the flour and form the usual cake flour with the hole in the middle .
in a container together warm water and oil and stir briefly.
Add the yeast in the center of the ring and little by little, put the water and oil to create a paste made from yeast, water and oil and flour that you have to incorporate the mixture, taking it from the inside walls of the ring .
Add small amounts of water and oil, mixing until all the liquid, then knead the mixture for 20 min.
(Someone with a bit of experience on the use of sourdough, the latter procedure could be a bit risky, since the direct contact of the dough with fat slows its leavening action, but have patience and trust. The long rise of this mixture will allow our yeast to grow in the right way ... for the most suspicious, we promise right now to post yet again, as well as conclusive experiment on the preparation of Sicily in which we combine the fat in the dough later addition of yeast ...) .
will get a disease and very hydrated dough, take the form of a ball, place it in a glass bowl, cover with a sheet of PVC film without and let stand for 2 hours.
Staking out the dough to stretch it and add the salt and knead for about 15, made the ball and let it rise (bowl and PVC-free film) for 3 hours.
Knead briefly, made the ball, let it sit for 30 min, then store the bowl with the dough in the refrigerator for 10 hours, always covered with the film ...
Pull out the mixture from the refrigerator and put it to rest in a place where there are no drafts or temperature changes, for about 3 hours.
Divide the dough into pieces about 80 g, given the shape of balls and let stand again for 1 hour.
Flatten each ball with your hands, (The use of the rolling pin, otherwise the destruction of the hard work done by your yeast) , you get circles of dough not too thin.
Bucherellateli with the tips of a fork and let stand for 15 min. Fill with
tuma tuma and anchovies and ham or (dressing, non-traditional, but much appreciated by those who does not like the strong flavor of the anchovies).
Fold the dough circle with half-moon and super close attention.
Fry in plenty of extra virgin olive oil.
We hasten to post this recipe, despite being a little challenging, because:
Before going into details of the recipe, this time we would like to add some more information on a key ingredient for the success of the dish: The Tuma.
It 's a Sicilian cheese widespread on the island, is produced almost everywhere. It belongs to the family of pecorino but differently from the latter has a sweet flavor and is consumed fresh, it undergoes a curing time, is in fact sold a few days after production. Mainly used in the preparation of dishes is also eaten in its natural, accompanied by a slice of bread and the classic glass of red wine, which can not fail.
Sheep milk, lamb rennet and sea salt is all that is needed to produce this good cheese, which was originally allowed to rest briefly in the "wooden beam" , profit elimination the excess whey.
Today, most companies use polyethylene molds for reasons that relate to adaptation to current sanitary standards and / or the convenience of using a virtually indestructible material, but sometimes, in our opinion, the rules and modern materials should be put aside, if only to avoid the risk of achieving "faded copies" instead of products that are the result of practices and knowledge that are lost in the distant past ...
This long disquisition to tell you that in the preparation of this Sicilian cheese is really important. We do not know if and how it is distributed nationally, where it is difficult to obtain it you should to replace it with the most common "peppery fresh" that despite not having the same characteristics of tuma, can still be a good compromise. Provided you meet the required resting phase of the cheese, in a clean cloth, for 24 hours before baking pizzas ...
Ingredients (for 8 Sicilian)
For the dough:
300 grams of wheat flour type "0"
12 grams of extra virgin olive oil
200/220 grams of warm water 50 g yeast
1 teaspoon salt For the sauce: 300 gr
fresh tuma (peppery fresh) 70 grams of anchovies
150 grams of cooked ham
For frying:
plenty of extra virgin olive
Nb: the store in a tuma towel and let stand at room temperature in a dark place for at least 24 hours, then cut into small cubes and season with salt and pepper.
clean, dried anchovies (if they have been preserved in salt ...) and cut into small pieces.
Put the flour and form the usual cake flour with the hole in the middle .
in a container together warm water and oil and stir briefly.
Add the yeast in the center of the ring and little by little, put the water and oil to create a paste made from yeast, water and oil and flour that you have to incorporate the mixture, taking it from the inside walls of the ring .
Add small amounts of water and oil, mixing until all the liquid, then knead the mixture for 20 min.
(Someone with a bit of experience on the use of sourdough, the latter procedure could be a bit risky, since the direct contact of the dough with fat slows its leavening action, but have patience and trust. The long rise of this mixture will allow our yeast to grow in the right way ... for the most suspicious, we promise right now to post yet again, as well as conclusive experiment on the preparation of Sicily in which we combine the fat in the dough later addition of yeast ...) .
will get a disease and very hydrated dough, take the form of a ball, place it in a glass bowl, cover with a sheet of PVC film without and let stand for 2 hours.
Staking out the dough to stretch it and add the salt and knead for about 15, made the ball and let it rise (bowl and PVC-free film) for 3 hours.
Knead briefly, made the ball, let it sit for 30 min, then store the bowl with the dough in the refrigerator for 10 hours, always covered with the film ...
Pull out the mixture from the refrigerator and put it to rest in a place where there are no drafts or temperature changes, for about 3 hours.
Divide the dough into pieces about 80 g, given the shape of balls and let stand again for 1 hour.
Flatten each ball with your hands, (The use of the rolling pin, otherwise the destruction of the hard work done by your yeast) , you get circles of dough not too thin.
Bucherellateli with the tips of a fork and let stand for 15 min. Fill with
tuma tuma and anchovies and ham or (dressing, non-traditional, but much appreciated by those who does not like the strong flavor of the anchovies).
Fold the dough circle with half-moon and super close attention.
Fry in plenty of extra virgin olive oil.
We hasten to post this recipe, despite being a little challenging, because:
- 1) "promises are promises" (to go with the Sicilian yeast ...)
- 2) we would like to invite you to arrange a dinner with friends. The upcoming holidays allow you to have a respite from work, so why not use the opportunity to prepare a meal and perhaps a basis of Sicilian green salad? Whether you choose this or the previous recipe, you can still prepare the pizza well in advance (as long as you care to sprinkle with a little flour, so they do not stick together) and then fry them at the time, 1 min per side. Still not convinced? The Sicilian is good, made with common ingredients, are greedy and economic and then you eat strictly by hand, er we meant to say using only a paper towel and hands, utensils are banned and the landlord rejoices, thinking of the effort saved ... you say, you will make this dinner?
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