{"id":64269,"date":"2022-06-09T16:54:19","date_gmt":"2022-06-09T14:54:19","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/sfinciuni-2\/"},"modified":"2025-11-17T22:03:12","modified_gmt":"2025-11-17T21:03:12","slug":"sfinciuni-2","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/fr\/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>Historie<\/strong><\/h2>\n<p>Le nom <em>sfinciuni<\/em>, italianis\u00e9 en <strong>sfincione<\/strong>, d\u00e9rive du latin spongia, signifiant \u00ab \u00e9ponge \u00bb, en raison de la consistance l\u00e9g\u00e8rement spongieuse de sa p\u00e2te. Mais il y a ceux qui soutiennent qu&#8217;il d\u00e9rive du terme arabe sfang, qui d\u00e9signe une cr\u00eape p\u00e2tissi\u00e8re sucr\u00e9e au miel.<\/p>\n<p>Le sfincione se compose de pain \u00e0 pizza (au levain, moelleux ressemblant \u00e0 une \u00e9ponge) avec une sauce \u00e0 base de tomate, d&#8217;oignon et de morceaux de caciocavallo sur le dessus.<\/p>\n<h2><strong>Version Bagherese<\/strong><\/h2>\n<h3><strong>Ingr\u00e9dients pour la p\u00e2te:<\/strong><\/h3>\n<ul>\n<li>400 g de farine remoulue<\/li>\n<li>100g. de 00 farine<\/li>\n<li>levure de bi\u00e8re d\u00e9shydrat\u00e9e 1 sachet<\/li>\n<li>300 ml env. d&#8217;eau chaude<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li>\n<li>Environ 10 g de sel<\/li>\n<\/ul>\n<h3><strong>Pour la vinaigrette :<\/strong><\/h3>\n<ul>\n<li>200 g. premier sel (uniquement pour la version Bagherese)<\/li>\n<li>200 g. de ricotta (uniquement pour la version Bagherese)<\/li>\n<li>Sauce ou pulpe de tomate (version Palermo)<\/li>\n<li>4 gros oignons<\/li>\n<li>sardines sal\u00e9es<\/li>\n<li>chapelure le jour m\u00eame r\u00e9duite en miettes<\/li>\n<li>huile d&#8217;olive<\/li>\n<li>Sel et poivre au go\u00fbt.<\/li>\n<li>Origan<\/li>\n<li>caciocavallo en d\u00e9s (r\u00e2p\u00e9 pour la version Bagherese)<\/li>\n<\/ul>\n<h3><strong>Pr\u00e9paration<\/strong><\/h3>\n<p>Mettre les farines, le sucre et la levure dans un bol, m\u00e9langer en ajoutant l&#8217;eau petit \u00e0 petit. Les 300 ml sont purement indicatifs, car cela d\u00e9pend du degr\u00e9 d&#8217;humidit\u00e9 de la farine : il faudra peut-\u00eatre m\u00eame plus. Il faut garder \u00e0 l&#8217;esprit que la p\u00e2te doit \u00eatre molle, un peu comme si vous deviez la battre avec la main plut\u00f4t que de la p\u00e9trir comme vous le feriez avec du pain. Ajoutez le sel uniquement \u00e0 la fin, car il ne doit jamais entrer en contact direct avec la levure. Mettez la p\u00e2te \u00e0 lever en recouvrant le bol d&#8217;un torchon et en l&#8217;enveloppant d&#8217;une couverture. Pendant que la p\u00e2te l\u00e8ve (elle devra doubler de volume), \u00e9mincer les oignons et les laisser ramollir avec un doigt d&#8217;eau. Lorsque l&#8217;eau est compl\u00e8tement s\u00e8che, ajoutez une quantit\u00e9 g\u00e9n\u00e9reuse d&#8217;huile et quelques sardines et laissez mijoter \u00e0 nouveau, ce devrait \u00eatre une sauce s\u00e8che.<\/p>\n<p>Mais les habitants de <strong>Bagheria<\/strong>, une ville \u00e0 la p\u00e9riph\u00e9rie de Palerme c\u00e9l\u00e8bre pour ses villas, revendiquent la primaut\u00e9 et l&#8217;origine de cette d\u00e9licatesse particuli\u00e8re.<\/p>\n<p>Afin d&#8217;\u00e9viter un \u00e9ni\u00e8me incident diplomatique (comme dans le cas du diff\u00e9rend entre la Sicile orientale et occidentale concernant l&#8217;arancin*, distinguons la version bagh\u00e9raise de celle de <strong>Palerme<\/strong>.<\/p>\n<h2><strong>Version Palermo<\/strong><\/h2>\n<p>Dans le cas de la<strong> version Palermo<\/strong>, il faudra ajouter la sauce ou la pulpe de tomate, assaisonner de sel et de poivre et faire cuire. Lorsque la p\u00e2te a doubl\u00e9, avec les mains abondamment graiss\u00e9es d&#8217;huile, placez-la dans le moule d\u00e9j\u00e0 arros\u00e9 d&#8217;huile, en faisant une couche d&#8217;environ 1,5 cm d&#8217;\u00e9paisseur. Disposez les sardines en petits morceaux en les faisant p\u00e9n\u00e9trer l\u00e9g\u00e8rement dans la p\u00e2te. Disposer g\u00e9n\u00e9reusement les d\u00e9s de caciocavallo sur la p\u00e2te, recouvrir du m\u00e9lange de sauce tomate et d&#8217;oignons maintenant \u00e0 temp\u00e9rature ambiante et laisser lever. Lorsque la p\u00e2te a presque atteint le bord du moule, cuire dans un four pr\u00e9chauff\u00e9 \u00e0 une temp\u00e9rature de 200\u00b0C pendant environ 30&#8242;-40&#8242;. A mi-cuisson, saupoudrez la sfincione de chapelure l\u00e9g\u00e8rement grill\u00e9e d&#8217;une goutte d&#8217;huile.<\/p>\n<p>Semblable au <em>sfinciuni, <strong>u cudduruni<\/strong><\/em> est un pain aux p\u00e2tes avec des oignons, des anchois, des tomates, du caciocavallo, des l\u00e9gumes et ainsi de suite, selon les coutumes des diff\u00e9rentes provinces. Il peut \u00eatre ouvert comme une pizza, ferm\u00e9 comme une calzone ou enroul\u00e9 comme un strudel ou un beignet. Voici la recette !<\/p>\n<h3><strong>Ingr\u00e9dients pour 4\/6 personnes :<\/strong><\/h3>\n<h4>Pour les p\u00e2tes :<\/h4>\n<ul>\n<li>1,5 kg de farine de bl\u00e9 dur<\/li>\n<li>30 g. la levure de bi\u00e8re<\/li>\n<li>eau et sel<\/li>\n<\/ul>\n<h4>Pour la farce :<\/h4>\n<ul>\n<li>2 kg d&#8217;oignons<\/li>\n<li>150 g. caciocavallo<\/li>\n<li>olives noires d\u00e9noyaut\u00e9es<\/li>\n<li>filets d&#8217;anchois<\/li>\n<li>huile d&#8217;olive extra vierge<\/li>\n<li>concentr\u00e9 de tomates<\/li>\n<li>sel<\/li>\n<\/ul>\n<h3><strong>Pr\u00e9paration<\/strong><\/h3>\n<p>Dissoudre la levure dans un peu d&#8217;eau ti\u00e8de. Versez la farine dans les montagnes sur la table de travail. Ajouter la levure dissoute. Ajouter un peu d&#8217;eau et commencer \u00e0 p\u00e9trir jusqu&#8217;\u00e0 ce qu&#8217;il atteigne la consistance d&#8217;une miche de pain. Envelopper dans un torchon et laisser lever environ une heure. Apr\u00e8s lev\u00e9e, \u00e9talez la p\u00e2te.<\/p>\n<p>Coupez l&#8217;oignon en fines tranches, placez-les dans une casserole avec un peu d&#8217;huile et d&#8217;eau et laissez cuire une heure en remuant. Quand ils sont secs, laissez-les refroidir. Si vous avez d\u00e9cid\u00e9 de pr\u00e9parer la version ferm\u00e9e, ne placez la sauce que sur la moiti\u00e9 des p\u00e2tes.<\/p>\n<p>\u00c9taler un peu de concentr\u00e9 de tomate sur les p\u00e2tes plac\u00e9es dans un plat allant au four, ajouter l&#8217;oignon, le caciocavallo coup\u00e9 en morceaux, les olives noires d\u00e9noyaut\u00e9es et coup\u00e9es, les anchois, encore un peu de concentr\u00e9 de tomate et un filet d&#8217;huile. . Refermer la p\u00e2te sur elle-m\u00eame ou recouvrir avec l&#8217;autre feuille de p\u00e2te et arr\u00eater les bouillons. Badigeonnez d&#8217;un peu d&#8217;huile, piquez \u00e0 la fourchette, enfournez \u00e0 four chaud \u00e0 250\u00b0 pendant environ 20 minutes. Couper en tranches et servir.<\/p>\n<h2><strong>Version Caltanissetta<\/strong><\/h2>\n<p>&#8216;<strong><em>\u2018Mbriulata<\/em><\/strong> de Caltanissetta ou <strong><em>\u2018mmiscata<\/em><\/strong> d&#8217;Agrigente. Ce sont de petites variantes, dans le nom et dans certains ingr\u00e9dients, d&#8217;une petite p\u00e2te farcie savoureuse, facile \u00e0 r\u00e9aliser et qui aura du succ\u00e8s.<\/p>\n<h3><strong>Ingr\u00e9dients<\/strong><\/h3>\n<p>Pour les p\u00e2tes :<\/p>\n<ul>\n<li>200 g de farine de semoule<\/li>\n<li>150 g de farine &#8220;00&#8221;<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n<li>50 gr de saindoux<\/li>\n<li>20 g de levure de bi\u00e8re<\/li>\n<li>Le Lait<\/li>\n<li>sel<\/li>\n<li>un albumen<\/li>\n<\/ul>\n<p>Pour la farce :<\/p>\n<ul>\n<li>3 petites pommes de terre<\/li>\n<li>300 g de porc hach\u00e9 ou &#8220;frittuli&#8221; (craquelins de porc)<\/li>\n<li>1 petit oignon<\/li>\n<li>6 olives noires d\u00e9noyaut\u00e9es<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de pecorino r\u00e2p\u00e9<\/li>\n<li>huile d&#8217;olive<\/li>\n<li>sel et poivre<\/li>\n<\/ul>\n<h3><strong>Pr\u00e9paration<\/strong><\/h3>\n<p>Avec les deux types de farine, l&#8217;huile d&#8217;olive, la levure de bi\u00e8re dissoute dans un peu de lait ti\u00e8de et une pinc\u00e9e de sel, pr\u00e9parez une p\u00e2te assez ferme et bien travaill\u00e9e, si n\u00e9cessaire pendant le traitement ajoutez un peu d&#8217;eau ti\u00e8de, laissez lever la p\u00e2te pendant une demi-heure. Pendant ce temps, \u00e9pluchez les pommes de terre, coupez-les en b\u00fbches et faites-les revenir dans une po\u00eale avec un peu d&#8217;huile et de sel. M\u00e9langez la viande avec un peu de sel et de poivre. Faire une feuille de p\u00e2te de quelques millim\u00e8tres d&#8217;\u00e9paisseur \u00e0 partir de la p\u00e2te, saupoudrer un peu de saindoux sur la feuille et r\u00e9partir dessus les pommes de terre, la viande, les olives hach\u00e9es et l&#8217;oignon finement hach\u00e9. Saupoudrer de fromage pecorino et arroser d&#8217;un filet d&#8217;huile d&#8217;olive, rouler la p\u00e2te sur la garniture et la retourner, de mani\u00e8re \u00e0 obtenir une spirale, puis badigeonner la surface avec le blanc d&#8217;\u0153uf battu. Faites cuire la <em>&#8220;mbriulata&#8221;<\/em> \u00e0 four chaud pendant une quarantaine de minutes. Laisser reposer une dizaine de minutes avant de servir.<\/p>\n<p>(Recette 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":102340,"template":"","categories":[1969],"luogo":[],"stagione":[2060,2061,2062,2063],"class_list":["post-64269","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-fr","stagione-automne","stagione-ete","stagione-hiver","stagione-printemps"],"acf":{"titolo_paragrafo_1":"D\u00e9tail","difficolta":"Moyenne","sottotitolo":"Le go\u00fbt authentique de la tradition sicilienne","paragrafo_1":"<p><em>Sfinciuni<\/em>, <em>cudduruni<\/em>, scacciate, <em>\u2018nfriulati<\/em>, <em>imbriulati<\/em>, <em>pitoni<\/em>\u2026<\/p>\n<p>Ce sont toutes des variantes de <strong>pizzas rustiques<\/strong> \u00e0 base de <strong>p\u00e2te \u00e0 pain<\/strong>, <strong>d&#8217;oignons<\/strong>, <strong>de tomates<\/strong>, <strong>d&#8217;anchois<\/strong>, <strong>de caciocavallo<\/strong>, <strong>de l\u00e9gumes cuits<\/strong>, <strong>de diverses charcuteries<\/strong>. Ils subissent des r\u00e9interpr\u00e9tations dans la forme et les ingr\u00e9dients selon les r\u00e9gions, mais ils ont tous un point commun : ils sont d\u00e9licieux !<\/p>\n<p>Elles naissent probablement du besoin paysan de pr\u00e9parer des produits secs et r\u00e9sistants pour nourrir ceux qui travaillaient toute la journ\u00e9e dans les champs loin de chez eux. Des pains qui contiennent et prot\u00e8gent des prot\u00e9ines animales et v\u00e9g\u00e9tales nutritives aptes \u00e0 donner de l&#8217;\u00e9nergie pour un travail acharn\u00e9.<\/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":71235,"id":71235,"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\/fr\/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 - 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