Easy, surprising and tasty
Sfincione is a tasty classic in the Sicilian -and especially Palermitan cuisine. Served on a spongy dough it is similar to pizza. Though avoid calling it that way when in Sicily. They’re touchy people when it comes to food.
The potato version is lesser know, not as ubiquitous but frankly as interesting.
- Prep Time 20 Minutes
- Cook Time 60 Minutes
- Total Time 80 Minutes
- Serves 4 People
- Calories 425 kcal
Ingredients
- 4 potatoes
- 2 onions
- 6 anchovy filets
- 300 grams of tomato sauce
- 150 grams of cheese - cacio cavallo-pecorino
- Oregano
- breadcrumbs
- olive oil
Instructions
- Fry the chopped onion and the anchovy fillets in a pan
- When the anchovies dissolves and the onion is soft, add the sauce
- Let this simmer for no less then 40 minutes
- Slice the potatoes, little less then half a centimeter
- Layer potatoes in an oven tray
- Add a generous portion of grated cheese
- Cover with sauce
- Cover with sauce and a generous oregano dusting
- Top off with breadcrumbs
- Bake for about 45 minutes at 175 degrees
Notes
This is a tasty way to serve potatoes. And all praise goes to the sauce. Sfincione comes in many shapes and forms. The classic version is so emblematic it hurts. Lesser known versions are potatoes and codfish. Truth be told, it is the tasty sauce that commands. The rest is but a container.Use seasoned cheese, caciocavallo if possible. In any case, divide between diced and grated cheese. When you have little time, use boiled potatoes. And when making the sfincione sauce, double or triple proportions. It can easily be stored in the freezer. Ready for a rainy day.When do you serve this dish? It could be a accompanying dish. But even as a main dish it stands firm. Glass of red wine and you have yourself an aperitif.
