Italian style aperitivo: sfincione with Pescatora sauce
• 400 g 00 flour
• 100 g semolina flour
• 20 g of Extra Virgin Olive Oil
• 25 g of fresh brewer's yeast
• 10 g of sugar
• 5 g of salt
• 1 red onion
• 1 pot of Atlante Brand Pescatora Sauce
• Parmesan, how desired
• Breadcrumbs, how desired
• Oregano, how desired
The recipe we propose for your Italian-style aperitivo is the one of a classic dish of Palermo (one of the main cities of Sicily), the sfincione. It is a focaccia with tomato sauce, cheese and anchovies that well represents the authentic flavors of the region it belongs to. Atlante’s Pescatora sauce is our special ingredient to make your sfincioni easier to cook and tastier!
Country-style but delicious, sfincione with Pescatora sauce is perfect for an aperitivo with family or friends. We advice you to pair it with a glass of Lambrusco Grasparossa, with which it pairs perfectly.
- To start, dissolve the yeast and the sugar together in a cup of water. Then add oil, flour and mix everything together.
- Add the salt and knead until you obtain a smooth and compact mass. Cover the dough with a clean tea towel and let the dough rise for 2 hours.
- In the meantime, prepare the filling. Cut the onion into thin slices and simmer them in a pan with a drizzle of oil and a few tablespoons of water. Add a pinch of salt and keep cooking for 15 minutes more.
- Once the onion is wilted, add the Atlante Pescatora sauce and keep it cooking with a lid on for a further 15 minutes.
- When the rising time of the dough is over, make some balls and flatten them making small pizzas. Put them on the baking tray lined with parchment paper. Spread the onion sauce on the dough, a bit of Parmesan cheese, a sprinkling of breadcrumbs, oregano and a little olive oil.
- Let the dough rise half an hour more and preheat the oven to 200 ° C.
- Put the sfincioni in the oven and let them cook for around half an hour, until they get slightly golden.
- Once they are ready, enjoy them as tasty aperitivo with your dearest friends with a cup of Lambrusco Grasparossa. A winning combination…try it and you won’t regret it!