New recipes

Sfincione potatoes

Sfincione potatoes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipe potatoes sfincione di of 20-06-2020

The sfincione potatoes they are a Sicilian side dish really rich in flavor, whose name derives from the sfincione (in fact) which inspired it for the filling ingredients, replacing the focaccia base with potato slices. The process is a bit long due to the double cooking, but I assure you that the final result will pay off, like all the recipes of dear Sicily. Again, as I always do with regional recipes, I tried to search a bit to understand the original recipe and ended up simply choosing the one that inspired me the most: Sicilian friends, your suggestions are welcome, if you it goes ;)


How to make sfincione potatoes

First wash the potatoes and boil them for about 35 minutes: they must be soft without breaking.
Peel them immediately and cut them into 1 cm thick slices.

Also peel the onion and slice it thinly.

Pour a little oil, add the onion and fry it over low heat: when it is golden brown, add the anchovies.
Also add the tomatoes, season with salt, pepper and oregano, cover with a lid and cook over low heat for 15-20 minutes, until the sauce is well reduced.

At this point make up the dish: line a 24 cm mold with parchment paper, grease with a little oil, then create a layer with the potato slices, cover with the julienned grated caciocavallo (or cut into thin slices), then cover with the sauce, creating an even layer.
Finish with more grated provolone and a little breadcrumbs, then cook for 15-20 minutes in a preheated convection oven at 200 ° C.

The sfincione potatoes are ready: let them cool for at least 5 minutes before serving. thanks all the users who have trusted our project for almost 20 years, and who, thanks to the great work done by all the Staff (strictly free of charge), have led the forum to become one of the main points of reference. of cooking enthusiasts on the Italian web.
Unfortunately, due to personal reasons, I no longer have a way to manage and carry it out. The forum is now placed in a read-only state: a historical archive that allows anyone to enjoy all the discussions covered.

The recipe for sfincione potatoes

The sfincione potatoes otherwise called in dialect & # 8220the potatoes a sfinciuni& # 8221 are one of the most popular preparations in the Sicilian capital. The recipe can be considered as the natural derivation of another famous dish of which it recalls all the ingredients: the sfincione from Palermo. While in this we find a soft dough of leavened dough, in sfincione potatoes we have a base of potatoes cut into slices about 1 cm thick and covered with tomato, onions, tuma, caciocavallo, salted anchovies and oregano.

The preparation of this recipe does not require a particular commitment and is truly within everyone's reach. A little trick to shorten the cooking in the oven is to slice the potatoes and cook them for 3/4 minutes from the boil before placing them in the pan. Use this precaution only if you want to save some time otherwise opt for traditional cooking because the potatoes thus pre-cooked will have absorbed water which will then be released during cooking in the oven.


Peel and cut the onions into slices.

Put two tablespoons of extra virgin olive oil in a large pan and heat them then cook the onion slices for about 10 minutes.

Add the anchovy fillets in oil and cook for another couple of minutes so that the anchovies flake.

Add the peeled tomatoes, salt and pepper and mix then cook for about another 10 minutes.

Turn off the heat and let it cool then add 50 grams of the total grated caciocavallo, mix and set aside.

Peel the potatoes and cut them into slices of about 1 cm.

In a bowl put 5 tablespoons of extra virgin olive oil and oregano and mix.

Season with oil and oregano the slices of raw potatoes.

Arrange all the potatoes in a well oiled pan e sprinkled with breadcrumbs and put the sauce and onion sauce prepared previously on top.

Sprinkle the surface with the remaining grated caciocavallo cheese into large holes and put them in the oven sfincioni potatoes in a preheated oven at 200 ° for about 40 minutes until a crust has formed on the surface.

Remove the sfincioni potatoes e wait a few minutes before serving.


To prepare the potatoes in synchronous with the real Palermo recipe you will have to insert the raw potatoes in the pan but if you want to speed up the recipe you can cook the potatoes in boiling water to about 20 minutes and insert them already boiled, in this way the sfincioni potatoes will cook in the oven for only 20 minutes.

I used i peeled tomatoes but you can also use tomato puree.

The pan I used is from 26 cm diameter round glass but you can also make them in a square pan.

If you liked the recipe for sfincioni potatoes, perhaps you might also be interested in them BAKED POTATOES or even the SARDENAIRA or the MACHINERY POTATOES or le POTATOES APPLIED.


To prepare the POTATOES IN SFINCIONE start by peeling the potatoes and then slice them into thin slices, not too thick.

Do the same thing with the onion.

Season the tomato puree with the chopped anchovies. If you want, you can also cook it for a few minutes.

Cover a baking dish with parchment paper. Sprinkle it with a drizzle of olive oil and make a first layer with some of the potato and onion slices.

Add salt, season with oregano and a few tablespoons of sauce.

Continue doing two more layers, always in the same way. Remember to salt each layer.

On the last layer, the superficial one, add: a sprinkling of breadcrumbs, cheese and a drizzle of olive oil.

Wet with half a glass of water, making it fall near the edges.

Transfer the pan to the oven and cook the SFINCIONE POTATOES in a preheated oven at 180 ° for about 40 minutes. The surface must become golden and crunchy.

Serve the POTATOES IN SFINCIONE soon after, still hot.



Mamma mia, what a triumph of aromas and flavors !!
Simple and ingenious even in quick microwave cooking !!
Big kisses Marcella !!

Recipe to make, with cheese I've never tasted it, thanks Marcellina.
Enjoy your meal and have a good Sunday.
We are in the company of a great self-taught cook: GIULIA my sister.

The photo is also good and beautiful
made in Messina in the strait
with the seller of (calia)

Always offer delicious and tasty recipes.

A hug Marcella and good start of the week!

I seem to see something familiar :)!

Marcella, raise your hand to those who don't like potatoes!
Have a good week.

The potato, a great wonder of nature .. your recipe is excellent. I prefer to roast it on the grill, slowly, then peel it carefully without burning your hands, then divide it in two, add a pinch of salt and voila.
Have a good start of the week, Marcella!

Good morning and good start to the week. Lizzy and Billy

Beautiful recipe, I'll try it, thanks.
Have a good start to the week,

Good morning Marcella, today should be Mom's return home day. long last.

A hug and good day!

Bona siratedda, here a lot
hot and muggy.

thanks another simple and very tasty recipe, sure that with the splendid vegetables you have in Sicily, it certainly has an extra edge.
See you soon

Hi Marcellina, a fuego morning is looming. -)
A kiss to you and to your mother, how is it going in your part?

Potatoes have great versatility and this preparation proves it: I want to try them soon, they give me the idea of ​​a tasty and summery dish :))

What a desire for Sicily. But unfortunately we have to wait until next year :-(

How tasty! I don't have a microwave, but in a normal oven they'll be fine all the same: D

Yummy recipe. I will try it for sure.

Oh dear my cook, my blog posts (except for technical problems) go directly to fb, there is a step that allows it.
Night, george.

Hi Marcellina, a new quick recipe? Soon. Good day to you and mom.

Good siratedda, hard week of work and wake up tomorrow at 3.00
to start at 4.00.

It will arrive sooner or later on August 15th
for holidays.

Good morning, Marcella and good weekend.

Good morning Marcella, I'm a little relieved, my mother is finally home again but she is so fragile that she looks like a baby girl.

Sfincione potatoes - Recipes

Potatoes with sfincione

5-6 potatoes
200 ml of fine Mutti tomato pulp
2 red Tropea onions
Grated Caciocavallo
Bread crumbs
Dried oregano
Ariosto seasonings for potatoes
3-4 anchovies in Rizzoli spicy sauce
Extra virgin olive oil

1) Wash and peel the potatoes, cut them into slices of the same thickness (which must be neither too thin nor too thick) and immerse them in a bowl with cold water (it will eliminate the starch and facilitate cooking)
2) Peel, cut in two and slice the onions, lightly frying them in a pan in which a drizzle of oil and a tablespoon of water have been poured.
3) Prepare the sauce by heating it in a pan with a drizzle of oil, a pinch of salt and sugar
4) Lightly grease a small baking dish
5) Place part of the potatoes on the bottom, a pinch of salt, add small pieces of anchovies, a little onion, tomato sauce, grated caciocavallo, oregano, seasoning for potatoes, breadcrumbs and a drizzle of 'oil. Continue like this for another 2-3 layers (I did 4 in total)
6) Put in the oven, already hot, at 200 & # 176 for about 25 minutes

And with this simple traditional dish I participate in the contest "The recipes of the famine" organized by the blog "I pasticci di Luna"

Prepare the sauce of onions like that of Sfincione. Fry the onion over low heat and melt the anchovies in the onion. Add the tomato puree, dilute with the water and cook until it shrinks.

Peel the potatoes and put them in a bowl with cold water. Clean the artichokes leaving them whole and putting them in cold water acidulated with lemon. Cut the potatoes sliced ​​half a centimeter thick.

Pour a drizzle of squoolio into the pan and arrange the potatoes on it overlapping them slightly. Salt slightly. NOTE: if you don't want to use potatoes, skip this step.

Cut the artichokes (whole) in slices.

Make one layer of artichokes on potatoes.

Cover the artichokes with the onion and tomato sauce.

Cover the surface with grated cheese and a little bit of bread crumbs. Flavor with a little oregano as you do with sfincione and add a drizzle of d & rsquooliva.

Cook in STATIC OVEN hot a 200 & deg. The first 15 minutes directly on the bottom of the oven then transfer the pan on the first shelf from the bottom for others About 30 minutes. The artichokes are ready when both the potatoes and the artichokes are cooked and the crust has formed on the surface.

Depending on the pan you use or the oven you may need to add a little d & rsquo water on the bottom& hellip I didn't add l & rsquoho and they were perfect but I used the pyrex pan.

Your sfincione artichokes with potatoes are ready! Remove from the oven and leave cool before serving them. It gives you a tip, they are much better warmed up a couple of hours later or even the next day!


Palermo. Outside day. Beach. A sunny day in any month of August in any long hot summer, perhaps the same one in which I learned to swim. If I concentrate, I can still smell the salty smell. The Sicily of those years, photographed by Tornatore through a lens called memory, is the same as in the film Man of the Stars, when there were still no bars on the beach. After the bath, the children were immediately dried by female living beings half mothers, half centrifuges, and refreshed with every bendidium, far from even vaguely resembling the contemporary snacks that came out of more or less white mills. Our snacks did not have exotic names, but onomatopoeic. Neither snack nor hamburger were called arancina, sandwich with panelle, brioche with ice cream, sfincione. He took what arrived with enthusiasm, without fuss and without turning up his nose, and that was brought directly to the beach by the peddler on duty who abbannia * and - thank God - still abbannìa aboard his Ape Car aka & quotlapa & quot goodness without preservatives, but with lots of tasty fats. On the other hand, it is known that children do not have cholesterol problems.

You will form a fountain with the two sifted flours, add the yeast dissolved in warm water a little at a time and knead until the mixture is sufficiently compact. At that point you will add the salt and, little by little, the oil, continuing to knead until you get a soft and elastic dough. Then you will arrange the dough in a bowl that you will cover with plastic wrap, put it in a warm place covering everything with a woolen cloth and let it rise for two hours, until its volume has doubled. In the meantime, put the peeled tomatoes in a bowl and season them with salt, pepper, very thin onion, previously soaked for about twenty minutes with water and salt, then squeeze it and add it to the rest, adding oil and oregano.

Then you will grease a rectangular pan, sprinkle it with breadcrumbs and roll out the dough which must have a thickness of about one centimeter. Sprinkle the dough with pieces of anchovies, diced fresh caciocavallo and cover the sfincione with the sauce prepared previously. Sprinkle with grated caciocavallo and breadcrumbs. Finally, lightly press the surface with a spoon so that the breadcrumbs absorb the sauce and let it rise again for half an hour, then bake for about 30 'at 250 & deg / 300 & deg, checking the cooking. You will serve it hot and sprinkled with fresh oregano.

Note: every year, between September and October, the Festival of bread and sfincione takes place in Ficarazzi (Pa).

Sicilian potato sfincione

Sicilian potato sfincione one of the many recipes that Sicilian gastronomy offers us and that I decided to try to make. This dish is very similar to a & # 8217 other Sicilian recipe, the & # 8220 cat of potatoes & # 8221 that I prepared for you some time ago, with the addition of flour in the dough which makes it very similar to a soft focaccia. Inside you can stuff it with salami, cheese or as I did with ham. It is a dish that you can prepare for a trip or a quick lunch by the sea. It is very good served hot but also cold, I don't mind. If you want to try it I leave you my interpretation of this tasty Sicilian dish.

Ingredients mold 24 cm. diam .:

  • 400 g of potatoes
  • 400 g of flour 00
  • 12 g of brewer's yeast
  • 150 g of hams or salami
  • About 100 g of Ragusan caciocavallo or primo sale
  • q.s. grated cheese like seasoned caciocavallo
  • salt to taste
  • q.s. bread crumbs
  • q.s. extra virgin olive oil

Preparation time: About 45 minutes + cooking time for potatoes


Boil the potatoes, remove the skin and purée them. Place them in a bowl or in the bowl of the mixer. Add the yeast dissolved in a drop of water. Add the flour and start kneading, making the mixture uniform. Add the salt. Form a ball and place it to rise for 2/3 hours until doubled. Divide the dough into two equal parts. Spread one part on a previously oiled pan and sprinkled with breadcrumbs. Place the sliced ​​cheese and the ham or salami. Sprinkle with grated caciocavallo.Cover with the second piece of dough, sealing the edges well. Sprinkle with breadcrumbs, a few pieces of cheese and a little oil. Bake in a hot oven for about 40 minutes. It must be of a beautiful golden color. Remove from the oven and serve hot. Our Sicilian potato sfincione is ready to be tasted.If you like it, try the Sicilian Sfincione too

The Enchanted Mountain

You really gave me a gift with this recipe, my husband loves the sfincione we ate years ago in Sicily.
I will try for sure.
And of course best wishes.

Despite the time, right now I wouldn't mind a nice big piece of sfincione, in spite of the breakfast pasta.
Hi Sara

Hi Elena, we fell in love with it right in Palermo !!
Remade many times and home .. and it is our favorite salty treat !!
A big kiss and Merry Christmas to all your wonderful family.

My husband is & # 176 from Palermo, and will VERY appreciate this recipe. For me the typical focaccia is & # 176 the messinese one, but I want to try to surprise him with sfincione!

I love sfincione I am from the province of Palermo I do not know if you know it and we prepare it every Saturday compliments it is fantastic your blog I have added if you like it passes I would like it

Perdindirindina! But what is this wonder that just looking at it activated all my taste buds? :-D I have to try this recipe ASAP or I'll die! It's not like that, though! I come to visit you all quiet and unaware and you welcome me with this low blow! :-D

It is not easy to find a good recipe for sfincione but yours seems excellent to me, I steal it from you immediately! Hello

The sfincione from Palermo, an apparently very simple thing made with few ingredients, but only a few know how to do it well. This looks well done I would eat a piece with pleasure)


contact me at this address so we can arrange for the delivery of the prize:

Hello, as a good Palermitan I tried the recipe. Outstanding result! Well done !

hello, I really appreciate your recipe, and I hope before Christmas to do it, I live in Como but I'm Palermo, I wanted to ask you something instead of the white onions if I put the red ones and & # 39 the same, thanks giuseppe ps: I leave you my emai for the answer [email protected]

hello, I really appreciate your recipe, and I hope before Christmas to do it, I live in Como but I'm Palermo, I wanted to ask you something instead of the white onions if I put the red ones and & # 39 the same, thanks giuseppe ps: I leave you my emai for the answer [email protected]

Proven recipe. A success !! I'm from Palermo and I live in Rome. I followed the recipe using a mixer. The sfincione came high and soft. I found the scents of a school snack :)

on facebook & quotPalermo at 360 & # 176 & quot

Hello, finally the recipe of my dreams. What is a can of concentrate?

Unforgettable memories and flavors of when I was little, my grandfather always bought it for me and I also remember a rabbit (so called in Palermo) led by a gentleman with red hair, I don't like sfincione but that was the # 39only I ate.


Hello and congratulations for all these beautiful recipes. As soon as possible I will make the sfincione with your recipe with a small modification less yeast and more hours of leavening for the dough, as soon as I do it I will post the photos.

@Raffaele, definitely decreasing the yeast and increasing the leavening times is a good move, but be careful not to stretch them too much, otherwise the dough will collapse. Let me know.

I am a lover of Neapolitan pizza and a little cynical about how it works.
Usually less yeast is used to have a gradual leavening associated with a good one
maturation of the dough thus obtaining a light and digestible final product.
Anyway I do it Saturday, then I'll let you know with attached photos :-) hello

Hello to all.
I did too. . tonight eve with Brazilian friends and relatives from Palermo. in London ! . it's great. i had to taste it first. in my opinion it is not very high but good. clearly original and imported ingredients.
Thanks to the owner of the blog.
best wishes to all

Hello Elena! :-)))
Friday evening I have a Sicily-style dinner and I wanted to prepare the sfincione, in fact!
This creation of yours seems excellent to me and I would just like to clarify: is the tomato to be used only of the concentrated type? And by average can what do you mean, more or less, as weight?

Thanks in advance for your reply and for the time you will devote to me! :-))
Best wishes and happy day!

@emmeti: I am mortified, I have only now read the comment. I haven't downloaded the mail these days. Can I still be of help? Yes, the tomato is exclusively concentrated and the average can is about 210 grams. Sorry again

I want to tell you right away that the sfincione was a resounding success!
My cousin, who has served for many years in Palermo, was even moved at the first bite by the memories that that flavor brought back to his mind. :-))))
And also the other diners who had never eaten it, I am deeply committed, appreciated it very much (so much so as not to leave even a crumb.).
So I wanted to come back here to say my thanks!
Even if you didn't have time to answer me, I blindly trusted your recipe and for the quantity of concentrate, I went to the eye and I would say that I took it! -)

I will come back to read you with pleasure!

A warm greeting together with the wish for a day full of beautiful things!

These are the comments that make me happy. Thank you, for us food bloggers it means so much when you try the recipes and return to write that they were appreciated!

Hi, today I have a dinner and I tried your recipe.
I state that we are almost all from Palermo.
I'll let you know how it went.

Hello anonymous, can you let me know how it went? Thanks

I have tried many recipes without success. This one instead gave an excellent result. Thanks for sharing it!

Hi, I tasted the sfincione in Palermo and I was conquered by it, and since then when I happen to go back the first thing I do is go and buy it. I tried to replicate it with various recipes found on the net but the results were disappointing, I want to try yours, just one question: what kind of flour did you put? 00 or Manitoba?
Thanks in advance for your reply.

Video: Enjoy Nicolas Sicilian pizza called sfincione di Bagheria! Pasta Grannies (July 2022).


  1. Dabi

    You are not right. I'm sure. I propose to discuss it. Email me at PM, we will talk.

  2. Arshavir

    As it is curious.. :)

  3. Alin

    What a nice thought

  4. Nehn

    Can I take one picture from your blog? I liked it very much. I will naturally put a link on you.

  5. Sherbourn

    In my opinion you are not right. I offer to discuss it. Write to me in PM, we'll talk.

  6. Malanos

    I think you are wrong. Let's discuss. Email me at PM, we'll talk.

Write a message