Wow, I can’t believe I only have one recipe after this one left to finish out our Pomodori E Vino project. What an experience this has been.
And how great to finish up with another fantastic recipe. Marcella explains that Sfinciuni is to Palermo what pizza is to Naples and elsewhere. It is two thin layers of dough that enclose a filling, called the conza, then the edges are pinched together to seal the filling in.
While this is similar to a pizza, it’s also different. The dough was so nice to work with – soft and smooth. The filling is a mixture of onion, ground beef, unsmoked ham, Italian fontina cheese, ricotta cheese, and white wine. When I tasted a piece of this, the dough reminded me more of a bread dough than a pizza dough. I guess it was the texture of it-a little softer than a crunchy thin crust pizza. It really doesn’t matter what it reminded me of, as all I know is that is was really good. Can’t wait to make the varieties you’ll see my co-cooks do next – Tomato and Anchovy and Broccoli and Ricotta. Humm, I do have a tub of fresh ricotta that I made a couple of days ago…


Essentials of Classic Italian Cooking – Sfinciuni – Palermo’s Stuffed Pizza — 1 Comment

  1. We had the broccoli/ricotta sfinciuni last night for dinner and it was a HUGE hit. I wasn’t sure that the dough would hold up well with the heavy filling but it did. YUM