{"id":63880,"date":"2022-06-09T16:19:54","date_gmt":"2022-06-09T14:19:54","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/sfinciuni-2\/"},"modified":"2025-10-20T12:47:00","modified_gmt":"2025-10-20T10:47:00","slug":"sfinciuni-2","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/es\/ricetta\/sfinciuni-2\/","title":{"rendered":"Sfinciuni"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2><strong>Historia<\/strong><\/h2>\n<p>El nombre <em>sfinciuni<\/em>, italianizado en <em><strong>sfincione<\/strong><\/em>, deriva del lat\u00edn <em>spongia<\/em>, que significa \u201c<em>esponja<\/em>\u201d, debido a la consistencia ligeramente esponjosa de su masa. Pero hay quienes sostienen que deriva del t\u00e9rmino \u00e1rabe <em>sfang<\/em>, que indica una tortita de hojaldre endulzada con miel.<\/p>\n<p>El sfincione consiste en pan de pizza (leudado, suave como una esponja) con una salsa a base de tomate, cebolla y trozos de caciocavallo encima.<\/p>\n<h2><strong>Versi\u00f3n Bagherese<\/strong><\/h2>\n<h3><strong>Ingredientes para la masa:<\/strong><\/h3>\n<ul>\n<li>400 g de harina molida<\/li>\n<li>100 gramos. de 00 harina<\/li>\n<li>levadura de cerveza deshidratada 1 sobre<\/li>\n<li>300 ml aprox. de agua tibia<\/li>\n<li>1 cucharadita de az\u00facar<\/li>\n<li>unos 10 g de sal<\/li>\n<\/ul>\n<h3><strong>Para el aderezo:<\/strong><\/h3>\n<ul>\n<li>200 gramos primera sal (solo para la versi\u00f3n Bagherese)<\/li>\n<li>200 gramos de ricotta (solo para la versi\u00f3n Bagherese)<\/li>\n<li>Salsa o pulpa de tomate (versi\u00f3n Palermo)<\/li>\n<li>4 cebollas grandes<\/li>\n<li>sardinas saladas<\/li>\n<li>migas de pan del mismo d\u00eda reducidas a migas<\/li>\n<li>aceite de oliva<\/li>\n<li>Sal y pimienta para probar.<\/li>\n<li>origan<\/li>\n<li>caciocavallo cortado en cubitos (rallado para la versi\u00f3n bagherese)<\/li>\n<\/ul>\n<h3><strong>Preparaci\u00f3n<\/strong><\/h3>\n<p>En un bol ponemos las harinas, el az\u00facar y la levadura, mezclamos a\u00f1adiendo poco a poco el agua. Los 300 ml son puramente orientativos, ya que depende del grado de humedad de la harina: puede que se necesite a\u00fan m\u00e1s. Hay que tener en cuenta que la masa debe quedar blanda, casi como si hubiera que batirla con la mano en lugar de amasarla como se har\u00eda con el pan. S\u00f3lo al final a\u00f1adir la sal, ya que nunca debe entrar en contacto directo con la levadura. Poner la masa a levar tapando el bol con un pa\u00f1o y envolvi\u00e9ndolo con una manta. Mientras la masa sube (tendr\u00e1 que doblar su volumen), corta las cebollas y deja que se ablanden con un dedo de agua. Cuando el agua se haya secado por completo, a\u00f1adimos una cantidad generosa de aceite y un par de sardinas y dejamos que hierva de nuevo a fuego lento, debe quedar una salsa seca.<\/p>\n<p>Pero los habitantes de <strong>Bagheria<\/strong>, un pueblo de las afueras de Palermo famoso por sus villas, reivindican la primac\u00eda y el origen de este especial manjar.<\/p>\n<h2><strong>Versi\u00f3n Palermo<\/strong><\/h2>\n<p>Para evitar otro incidente diplom\u00e1tico m\u00e1s (como en el caso de la disputa entre el este y el oeste de Sicilia con respecto a la arancin*), distingamos la versi\u00f3n de Bagherese de la de <strong>Palermo<\/strong>.<\/p>\n<p>En el caso de la <strong>versi\u00f3n Palermo<\/strong> ser\u00e1 necesario agregar la salsa o pulpa de tomate, sazonar con sal y pimienta y cocinar. Cuando la masa haya doblado, con las manos untadas abundantemente con aceite, la colocamos en la sart\u00e9n ya rociada con aceite, formando una capa de unos 1,5 cm de espesor. Disponer las sardinas en trocitos peque\u00f1os, haci\u00e9ndolas penetrar ligeramente en la masa. Disponer generosamente el caciocavallo troceado sobre la masa, cubrir con la mezcla de salsa de tomate y cebolla ahora a temperatura ambiente y dejar leudar. Cuando la masa haya llegado casi al borde del molde, hornee en un horno precalentado a una temperatura de 200 \u00b0 C durante aproximadamente 30&#8242;-40 &#8216;. A mitad de la cocci\u00f3n, espolvorear la sfincione de pan rallado ligeramente tostado con una gota de aceite.<\/p>\n<p>Similar a sfinciuni, u cudduruni es un pan de pasta con cebolla, anchoas, tomates, caciocavallo, verduras, etc., dependiendo de las costumbres de las diferentes provincias. Puede abrirse como una pizza, cerrarse como un calzone o enrollarse como un strudel o una dona. \u00a1Aqu\u00ed est\u00e1 la receta!<\/p>\n<h3><strong>Ingredientes para 4\/6 personas:<\/strong><\/h3>\n<h4>Para pastas:<\/h4>\n<ul>\n<li>1,5 kg de harina de trigo duro<\/li>\n<li>30 g. levadura<\/li>\n<li>agua y sal<\/li>\n<\/ul>\n<h4>Para el relleno:<\/h4>\n<ul>\n<li>2 kg de cebollas<\/li>\n<li>150 g. caciocavallo<\/li>\n<li>aceitunas negras sin hueso<\/li>\n<li>filetes de anchoa<\/li>\n<li>aceite de oliva virgen extra<\/li>\n<li>concentrado de tomate<\/li>\n<li>sal<\/li>\n<\/ul>\n<h3><strong>Preparaci\u00f3n<\/strong><\/h3>\n<p>Disolver la levadura en un poco de agua tibia. Vierta la harina en las monta\u00f1as sobre la mesa de trabajo. A\u00f1adir la levadura disuelta. Agregue un poco m\u00e1s de agua y comience a amasar hasta que alcance la consistencia de una barra de pan. Envolver en un pa\u00f1o y dejar leudar alrededor de una hora. Despu\u00e9s de leudar, extienda la masa.<\/p>\n<p>Cortar la cebolla en rodajas finas, colocarlas en una sart\u00e9n con un poco de aceite y agua y dejar cocer durante una hora removiendo. Cuando est\u00e9n secos, d\u00e9jalos enfriar. Si has decidido preparar la versi\u00f3n cerrada, solo coloca la salsa sobre la mitad de la pasta.<\/p>\n<p>Extender un poco de concentrado de tomate sobre la pasta colocada en una fuente de horno, a\u00f1adir la cebolla, el caciocavallo cortado en trozos, las aceitunas negras deshuesadas y cortadas, las anchoas, un poco m\u00e1s de concentrado de tomate y un chorrito de aceite. . Cerrar la pasta sobre si misma o tapar con la otra hoja de pasta y parar los caldos. Pintar con un poco de aceite, pinchar con un tenedor, llevar al horno caliente a 250\u00b0 durante unos 20 minutos. Cortar en rodajas y servir.<\/p>\n<h2><strong>Versi\u00f3n Caltanissetta<\/strong><\/h2>\n<p>&#8216;<em><strong>Mbriulata<\/strong><\/em> de Caltanissetta o <em><strong>&#8216;mmiscata<\/strong><\/em> de Agrigento. Son peque\u00f1as variaciones, en el nombre y en algunos ingredientes, de una peque\u00f1a y sabrosa masa rellena, f\u00e1cil de hacer y con el \u00e9xito asegurado.<\/p>\n<h3><strong>Ingredientes<\/strong><\/h3>\n<h4>Para pastas:<\/h4>\n<ul>\n<li>200 g de harina de s\u00e9mola<\/li>\n<li>150 g de harina &#8220;00&#8221;<\/li>\n<li>3 cucharadas de aceite de oliva<\/li>\n<li>50 gramos de manteca<\/li>\n<li>20 g de levadura de cerveza<\/li>\n<li>Leche<\/li>\n<li>sal<\/li>\n<li>una alb\u00famina<\/li>\n<\/ul>\n<h4>Para el relleno:<\/h4>\n<ul>\n<li>3 papas peque\u00f1as<\/li>\n<li>300 g de carne picada de cerdo o &#8220;frittuli&#8221; (chicharrones)<\/li>\n<li>1 cebolla peque\u00f1a<\/li>\n<li>6 aceitunas negras sin hueso<\/li>\n<li>4 cucharadas de pecorino rallado<\/li>\n<li>aceite de oliva<\/li>\n<li>sal y pimienta<\/li>\n<\/ul>\n<h3><strong>Preparaci\u00f3n<\/strong><\/h3>\n<p>Con los dos tipos de harina, el aceite de oliva, la levadura de cerveza disuelta en un poco de leche tibia y una pizca de sal, preparar una masa bastante firme y bien trabajada, si es necesario durante la elaboraci\u00f3n agregar un poco de agua tibia, dejar levar la masa por media hora. Mientras tanto, pela las patatas, c\u00f3rtalas en rodajas y d\u00f3ralas en una sart\u00e9n con un poco de aceite y sal. Mezclar la carne con un poco de sal y pimienta. Hacer una l\u00e1mina de masa de unos mil\u00edmetros de espesor con la masa, espolvorear un poco de manteca de cerdo sobre la l\u00e1mina y repartir por encima las patatas, la carne, las aceitunas troceadas y la cebolla picada finamente. Espolvorear con queso pecorino y rociar con un chorrito de aceite de oliva, extender la masa sobre el relleno y darle la vuelta, formando una espiral, luego pintar la superficie con la clara de huevo batida. Cocinar la &#8220;mbriulata&#8221; en horno caliente durante unos cuarenta minutos. Dejar reposar diez minutos antes de servir.<\/p>\n<p>(Receta de<a href=\"http:\/\/www.prolocomilena.it\/new\/gastronomia\/\"> Pro Loco Milena<\/a>)<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":102341,"template":"","categories":[1996],"luogo":[],"stagione":[2066,2436,2064,2067,2437,2065],"class_list":["post-63880","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-es","stagione-invierno","stagione-automne-es","stagione-otono","stagione-primavera-es","stagione-ete-es","stagione-verano"],"acf":{"titolo_paragrafo_1":"Detalle","difficolta":"Medios","sottotitolo":"El sabor aut\u00e9ntico de la tradici\u00f3n siciliana","paragrafo_1":"<p><em>Sfinciuni<\/em>, <em>cudduruni<\/em>, <em>scacciate<\/em>,<em> &#8216;nfriulati<\/em>, <em>imbriulati<\/em>, <em>pitones<\/em>&#8230;<\/p>\n<p>Son todas variantes de <strong>pizza r\u00fastica<\/strong> a base de <strong>masa de pan<\/strong>, <strong>cebolla<\/strong>, <strong>tomate<\/strong>, <strong>anchoas<\/strong>, <strong>caciocavallo<\/strong>, <strong>verduras cocidas<\/strong>,<strong> fiambres varios<\/strong>. Se reinterpretan en forma e ingredientes seg\u00fan la zona, pero todos tienen algo en com\u00fan: \u00a1est\u00e1n deliciosos!<\/p>\n<p>Probablemente surgen de la necesidad campesina de preparar productos secos y resistentes para alimentar a quienes trabajaban todo el d\u00eda en los campos lejos de casa. Panes que contienen y protegen prote\u00ednas animales y vegetales nutritivas aptas para dar energ\u00eda para el trabajo duro.<\/p>\n","durata":"","ingredienti":false,"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n","galleria":[{"ID":71236,"id":71236,"title":"Sfincione:,Typical,Oven-baked,Focaccia,,Very,Soft,And,Seasoned,With,Tomato","filename":"Sfincione-palermitano_jm.jpg","filesize":217781,"url":"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2023\/12\/Sfincione-palermitano_jm.jpg","link":"https:\/\/www.visitsicily.info\/es\/il-natale-a-tavola-in-sicilia\/sfincionetypicaloven-bakedfocacciaverysoftandseasonedwithtomato-2\/","alt":"Sfincione - Archivio Regione Siciliata JM","author":"11","description":"Sfincione - Archivio Regione Siciliata JM","caption":"Sfincione - Archivio Regione 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