How to Make SICILIAN "Pizza" | Thicker & Quicker Pizza Recipes
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- Опубліковано 25 чер 2024
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While Sicilians don't make anything they would call "pizza," they do have several, um, "pizza adjacent" recipes that Eva is sharing with us today. They're thick, bold and (compared to Neapolitan pizza) quick to make!
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SCIAVATA RECIPE - www.pastagrammar.com/post/sci...
RANZA E SCIURA RECIPE - www.pastagrammar.com/post/ran...
SFINCIONE PALERMITANO RECIPE - www.pastagrammar.com/post/how...
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00:00 - A Sicilian Pizza Party
00:49 - A Sicilian "Pizza Pie" Recipe
04:30 - Trying "Sciavata di Menfi" Sicilian Pizza
06:19 - The Second Sicilian "Pizza" Recipe
07:35 - Harper's Learning Italian
09:10 - A Sicilian Pizza Rollup, Rolled Up!
11:59 - Trying "Ranza e Sciura" Sicilian Pizza
14:53 - A Sicilian Pizza Recipe from Palermo
18:27 - Trying "Sfincione Palermitano" Sicilian Pizza
20:43 - Pasta Grammarian in Action!
00:00 - A Sicilian Pizza Party
00:49 - A Sicilian "Pizza Pie" Recipe
04:30 - Trying "Sciavata di Menfi" Sicilian Pizza
06:19 - The Second Sicilian "Pizza" Recipe
07:35 - Harper's Learning Italian
09:10 - A Sicilian Pizza Rollup, Rolled Up!
11:59 - Trying "Ranza e Sciura" Sicilian Pizza
14:53 - A Sicilian Pizza Recipe from Palermo
18:27 - Trying "Sfincione Palermitano" Sicilian Pizza
20:43 - Pasta Grammarian in Action!
And once again Eva not only shows traditional recipes to foreigners; but also educates us fellow italians to our own traditions.
I'm Sicilian yet have never heard of some of the pizzas here shown as they are very local to certain parts of Sicily. Eva's encyclopedic knowledge of national and local dishes around Italy is truly impressive. Thank you for bringing us these amazing recipes.
How can this channel not have a million subscribers? It's better than any of the TV food shows.
Totally agree!!! More people need to follow 😊
Truth!! I have been recommending this channel to everyone!!!
I believe they will get there though!!
Finally! The Sicilian pizza! Thick crust made with olive oil and sugar! Anchovies! Tomato sauce and only parmesan cheese! Bravo Eva! This was all I knew growing up, and it is my favorite still today!
Seems like it is bread with something at top ;)
Sogar???? No. Its anchovies, caciocavallo chees salsa and not filled.
Same here. My grandmother would make fresh bread dough. Place it into a square deep baking pan. Add some homemade pasta sauce. I remember her taking anchovies and dipping each one in milk to remove some of the salt. Then splitting sardines and adding them to the pizza also. A bit of parm and into the oven. So so hot but cold out of the refrigerator was one of my favorite foods. Loved that salty fish taste. I think it's an acquired taste as most people won't like it. I made one last week only being gluten intolerant now I made the crust from eggs and cheese with a bit of red pepper flakes. Still the taste I remember.
My wonderful late mother-in-law, from Castella Mare del Golfo in northwest Sicily, used to make this dish and everyone called it “Pizza.” I never heard the term “sfincione” until I watched this video. Her recipe is nearly identical to this one except she used fewer onions. Thanks for evoking memories of her love and care.
I'm Sicilian and I'm in your same situation. Sfincione is used in the western part of Sicily, in the eastern part it's called pizza too (and while it's thick, it's not as thick as sfincione).
In Messina, the pizza is called "focaccia messinese", another similar variant.
As Sicilian i can Say that "sfincione" it's from Palermo and they Coin this kind of pizza.
One of the reasons I like about pasta grammar is that I can sometimes find common parts of Chinese cooking and Italian cooking. For example, in this video, the technique used in the second recipe can also be seen in some Chinese recipe. It just shows how things can evolve convergently when the needs are similar. Both country used to have a large poor population that wants to eat well. The ingredient and technique used thus converges without any direct interactions between the two cultures.
Long continuous history, a cultural crossroads, alternating periods and populations of abundance and famine, and a central role for the family in society.
It really amazes us to hear about similar dishes and techniques from other cultures! Just goes to show that great minds think alike
@@PastaGrammar as a palermitano ive never ever seen a filled sfincone. Never.
Because it's really comes from Catania😊
in Italy there is another recipe that is almost identical to the Chinese one: Crescia sfogliata di (from) Urbino
Eva is the real deal. I went to Italy for four weeks when I was 16 and other than one restaurant (I'm from Brooklyn) NOTHING and No one has held a candle to her instructions and I'm not shlub in the kitchen. She's reinvigorated my passion for authentic Italian food to the point where my husband and I have started and actual piggy bank. You're a beautiful couple, I adore your channel. Your wife is a gem! ❤ I would LOVE to see her react to "is it really dough?" Because Eva is basically the final word. These schmucks from New York like myself know nothing. 😂
My mom grew up in Catania, Sicily. Sfincione Palermitano comes the closest to what she made. And its the only one that she made. The biggest difference that I recall is the inclusion of italian breadcrumbs as the topping. Otherwise what Eva did is spot on accurate what my mom made. Salute.
All my grandparents from Sicily Custanaci (just outside Trapani) & Palermo. Same on the breadcrumbs!
True. Lo Sfincione Palermitano has much more tomato. My family is from the area of Bagheria, 20 km away from Palermo and it's very different. Very little tomato or none at all and they use Primosale cheese or sheep milk ricotta, grated Pecorino, browned onions, scalions, anchovies, bread crumbs, and a good amount of olive oil.
@@petera618 ehm caciocavallo chees.
I remember my grandmother pouring bread crumbs on top of pasta. The thing was we always had french bread and not to waste the dried end it always got converted into bread crumbs and used somehow.
You guys have literally nailed this whole UA-cam thing! I am sooooo entertained! Eva is hilarious! At least I’m laughing out loud most of the time! My neighbors probably think I’ve lost it!!
I wait patiently all week for these precious 20 minutes! What I wouldn’t give for even one extra video once in a while. 😊 Eva and Harper, you are my absolute favorite utubers!
Grazie mille! ❤
Loved this episode Eva and Harper! My wife is Sicilian. Her father, from Ragusa, and now 85, used to make the most delicious pizza and scaccia. My favourite was his potato, sausage and onion scaccia, however, he never used sauce in the filling mixture or on top. Era così delizioso! 😊🇮🇹🇨🇦
"Yes Harper" That never gets old. Thank you. God Bless and stay Safe.
I'm half Sicilian, and have never had a Neapolitan pizza in my life. What you made last is very similar to what I remember Grandma making (and I do the same). Grandma never used anchovies, and the only thing I remember her stuffing was artichokes. But her pizzas were the same rectangular shapes, thick, soft crusts, so delicious! She'd leave the same dimples in the dough. The cheese she used was thick-sliced Monterey Jack, topped with Parmesan. I think she also cooked the sauce. VERY delicious. I wonder if she used Monterey Jack because it was the closest to the real thing in her community? Back then variety was limited. If you want to lol, when I was first married I made homemade pizza for a friend. Afterward, he told me one day he'd show me how to make real pizza, since he used to work for Dominos. /sigh
👏👏👏☺️😂😆🤗😝🍕🍕🍕
My Nonnie used to make that too, except we put hot peppers on top of ours.
My Nana used to make something very similar; it was a specialty from her mother's home town of Lentini, Sicily, called cudduruni. The dough is basically the same, but the filling is broccoli, potatoes, onions, garlic, olives, oregano, olive oil, and sometimes cheese. We don't put meat inside, or sauce, but we do dip it in tomato sauce. So good!
Hahaha! 😝
Monterey Jack on pie, is by no means a Sicilian pie!
One thing that I have begun doing to make pizza faster is keeping one dough from the previous pizze and letting it ferment in the refrigerator until the next time I make pizza. Basically, use that as a pre-ferment and you'll be able to make the pizza that day.
I'm a Greek Thracian and i shouldn't be saying that, but i believe Italiana cucina is the best in the whole world, even better than Greek.
I love Italia and Italiana cucina.
I feel like I can see the origins of American pizza looking at these various dishes from throughout Italy. I can see how it may have evolved with all the Italian-speaking people shoved together in small neighborhoods in the northeastern US, sharing and combining recipes and using the ingredients available to them
Yeah!! It,s all there but Italians taste Italian American rememberances and it always way over done with cheese ,garlic ect! Just over blown ,larger than life, American style! Plenty ok too much no good.
Anyone who hates lots of garlic and cheese is a philistine.
Pizza is my favorite food group.
My Sicilian grandmother used to make "buliate" (not sure of spelling). It was stuffed and rolled into a spiral. The stuffing consisted of almost anything including bacon, cheese, sausage, etc. The dough was thin and layered similar to filo pastry dough. i have never seen it anywhere else.
Sfincione....we always knew it as "Italian Pizza." It good to know its real name!! Very similar to what my father's mother (Her family was from Alta Villa outside of Palermo) taught my mother to make. The onions and tomatoes were always cooked separately and layered on top of the dough. No bread crumbs, but much heavier layers of Pecorino Romano cheese and oregano on top. We usually had this on meatless Fridays. Visitors were always take aback by the anchovies. It was always fun to not tell first timers about them and see their reaction when they hit a "Fish pocket!!" We now make this as a Christmas dinner appetizer. You can't stop eating it.
I love this channel. My grandmother was from Santa Christina Gela. She made something similar to this only she poked the anchovy pieces down into the dough, then raw onion pieces the same way, then canned tomatoes on top followed buy Parmesan cheese & oregano. Finally, she poured the rest of the oil from the anchovies over it. I wish I had one right now.
This channel is honestly amazing. Eva's knowledge and ability(and how enhoyable you both are to watch) is truly impressive. Great personalitys coupled with great abilitys.
That was an interesting look at several different types of crust. It all leaned toward the more fluffy crust style , rather than a flat, crispy, chewy type finished crusts.
It’s cool to see these other recipes and to know how Italians evolved Italian American cuisine. I’m originally from Chicago and that first one made me salivate for the deep dish! The later recipes reminded me of Detroit style pizza. I would watch a documentary about that for sure.
Yeah, it definitely seems like sfincione must have been an ancestor of Detroit pizza. Eva and I have actually never tried the latter, but we would like to find some!
@@PastaGrammar You'll have to go to Detroit!
Rosetta Stone was my go to Language program when I taught ESL in Mexico. I used the French, English and Spanish programs. Highly recommended.
These look amazing! You guys really need a recipe book. I'd buy it in a flash!
Stay tuned! 😉
I agree with you Eva, "mamma mia" about the "Ranza e Sciura"! Thank you guys for these fabulous "pizza pies", love the Palermo recipe!
Love to learn these variations. For some of us, who grew up eating the pizza and/or the 'pizza' of one region, and to see the what our fellow Italians from other regions have been eating, is such a joy. Our family only ever used, just onions and anchovies in our onion pies. I can't wait to make an onion pie with sauce. - Italian food is amazing. For those of us,who grew up eating, we were so lucky.
My dad is from Sicily and I cannot wait to make these recipes for him. Grazie mille Eva.😊
The Sfincione Palermitano is what I think of as "Sicilian pizza" although the recipe I use would upset Harper as it has 3 × 1½ hour rests or risings so isn't something that happens quickly! Oh, and piles of picurinu sicilianu on top before it goes into the oven.
I'm Sicilian (Palermo) and my Wife was born in Chiusa Sclafani.. Good video, i can confirm "Ranza e Sciura" ( your method is very similar)... Sfincione is the most famuous "pizza" in west coast of Sicily, especially in Palermo and surroundings.
Just found your show a week ago…started with the restaurant story …was hooked!! Absolutely love you two.and she Is a Master Chef and Historian…I have learned SO MUCH from Ava about the foods regions etc etc…NOW if I could ONLY taste what she is cooking!!!
The last pizza I grew up with, and my mother would only make it for holiday or family events. I make it at least once a week. I could never live without it. Everyone who tries it that is not italian loves it too! Thank you for shating!
That last one is what they call tomato pie in Utica, NY. It traditionally eaten cold or room temperature because that's what Italian immigrant took to work for lunch. O'scuzzino has been serving it since 1914.
MY HOMETOWN!
My mother always made Sicilian pizza. It’s the best
Uhh, I,m an old man now but my off the boat Sicilian granny made Sicilian bread and pizza every day! Her pizza was tomatoes a little sliced garlic dispersed tore up anchovies dispersed all over pecorino sprinkled all over and then,of course olive oil over the top! It was incredible! I make it and it makes me feel like a cullinary maestro!!! Granny made the pizza at like 6:00 a m sliced it into squares ,stacked on to a serving dish and family would walk by all day and grab a piece!
Eva reminds me of my mother all the way to age 72 she still talked with her hands and had a heave Italian accent. Really love your show brings back the days when I was younger and mom was always making dishes from her home town of Naples I can’t wait to go back and see my family there.
Eva is honestly the BOSS 👏🏻🔝
Sausage and potatoes makes me drool!!! My grandfather would make them in a heavy cast iron skillet, sometimes with peppers added. Nothing better with good homemade bread.
Eva thank you so much for showing of some amazing sicilian recipes! As a Catanese, the only thing missing is Scacciata, you should try it out!!
Can’t wait to try these recipes! One question, when will Eva come out with a cookbook? So looking forward to it!
Stay tuned! That's all I can say for now 😉
The Sfincione is a lot like my Calabrese grandmother’s pizza. But she grated Swiss cheese on top, which gave it a unique flavor that I’ve never tasted anywhere else. I will definitely make the Sfincione Palermitano recipe!
My understanding is that “Pizze” covers a lot of different flatbreads & pastries and pies.
It includes Calzone, “Pizza Fritta”, Foccaccia, “Pizza Rustica” (essentially a pie), pan-fried flatbreads from Lombardi, etc.
Absolutely wonderful! Your videos are fantastic. I have to admit, I'm Sicilian (from Siracusa) and in my region we don't use this style. I would love to see you make some 'scatchatta' with the potatoes and sausage like you just made or with the spinach. ❤
My grandparents are from the same region. In Connecticut, the Italians in our city made the scatchatta two ways, one with potato and ground beef with olives, and one with onions, broccoli or spinach with sausage and tomato sauce. Both had Parmesan cheese. Large half sheet. Always on the holidays or any large family gathering. Still make it.
I love all of those pizza pies, they look fantastic and I’ve never heard of them before. I love and appreciate all your recipes Eva, Grazie
I love ❤your shows on UA-cam! I’m half Italian (Calabrian & Sicilian) & half Greek. I haven’t tried your recipes yet because I just found your shows on UA-cam, but I will soon.
You are so funny too 😂!!!
Are you still having “Pasta Grammar” tours???
Yes
E come diciamo a Palermo: "Chistu è sfinciuni fattu ra bbellu viaru, chi ciavuru!!!" Brava Eva, era perfetto!
Ps. Con la salsa restante noi facciamo diversi piatti tra cui il Baccalà "a sfincione"
♥️♥️♥️♥️
Surely your dinner with friends must be awesome.
Such a fun video, and I love the music you added! It adds a very Sicilian atmosphere. Thank you!
Another amazing Show. Bless Up
This (third recipe) is my favorite "pizza"! La Sorrentina, 11th avenue, Brooklyn. They would lightly top theirs with super thin slices of onion and black olives. Oh my gosh! So good! Thank you for the memory!
Amazing video! Thanks for thinking at the veggie part of the community as well. We love your videos guys! ❤
agreed!
Some interesting pizzas, especially the sciavata. Thank you for sharing.
Great I loved it and thank you
Well, I made the almond cookies, and now I want to graduate to making the 3rd Sicilian “ pizza”. So excited to try♥️♥️
Really loved this episode. Great job Eva!!!
Some of these pizzas remind of a sausage bread we make at Christmas time it’s ‘mbrivialata.” You roll your dough very then thin you drizzle olive oil and spread it to the ends of the dough. Then you add pieces of sausage then you have to roll the dough and twist into a round loaf. It is from specifically from the town of Aragona which is in the Argrigento province. It’s amazing!
Those Recipes are amazing
Ahhh, once again it's Sunday morning and I'm doing my favorite pre-church activity, having my breakfast with good strong coffee while watching Pasta Grammar!
Superb! Non vedo l'ora di farle tutte
The best pizza's I have ever eaten in my whole life was cooked for me by my French roommate. He used this style dough but he added seasoning, garlic and salt to the dough and then he buttered it and lightly cooked it without any toppings and once it was lightly cooked had added the traditional Italian/American toppings and finished cooking it.
I made a mistake. I said this was one of the best pizzas I ever ate but I meant to say it was one of the best meals of any kind I have ever eaten. It was shockingly good and most of the benefit was based on that dough, seasoning it and partially cooking it so it was not all wet and soggy. He was later killed in a boating in accident. I started cooking late in life and with that it took me decades to learn make his version of pizza.
Love your channel. Eva is a seriously accomplished Italian cook. It's impressive that she can cook so many meals from so many different regions of Italy.
Awesome!
Yesterday I tried the Adam Ragusea Siclian pizza. Good, but not perfect. I immediately made up more dough and am trying it again right now. With the oven heating, I look at youtube and see that Eva and Harper just posted this Sicilian pizza video. I guess I'll watch while mine is baking to learn what I did wrong while it is fresh in my mind. Well, I guess everything I did was wrong? SFINCIONE PALERMITANO is what I need to be making. Looks quite similar to what my immigrant grandmother made for me in the 1970s. I don't think I would have had it with semolina flour though. She bought her dough fresh from a local bakery and I suspect it was white flour.
I made pizza today, and it was great.
Looking at that last onion and tomato topped one you made, I wish I had a slice!
❤
LOVE your channel, delicious recipes. 👌💖
I just watched this tonight as I've been trying to perfect my Sfincione based on what my mom used to do. It's adequate but not quite what it should be. But imagine my surprise with that stuffed Sfincione. My grandparents were from Castelvetrano, our Christmas Eve feast after mass was Italian Sausage that the guys had made and fried potatoes. It's a favorite meal of mine. My birthday is tomorrow and as much as I swore I was NOT cooking my own bday dinner, I might need to try this. It looks so good. I'll keep you posted.
I have the little grater/slicer that Eva uses, it is the handiest little kitchen tool, 2 different sizes of grater and a slicer,I use it all the time.
Ragazzi complimenti, questa si che è cucina.
Love it❣️
That looks so good.. also I love this channel
I’m originally from Massachusetts. I grew up in northern Massachusetts (Boston to the New Hampshire border) the North Shore. The area is basically a Sicilian colony. You can buy these pizzas known as “Sicilian Pizza” is very common for the area. Well the 1st one you make we call “Pizza Pie” for obvious reasons. The second one is not very popular. But the 3rd one is in every bakery and pizza shop.
I learn SO much about Italy from your channel!!!
You always have the best music to accompany Eva’s cooking! It really makes the show:)
Potatoes and sausage for the win! 😋
🤤😋🫶🫶 thanks so much for sharing. Can't wait to make it for my hubby. He's going to love everything. Thank you xo ❤️💙🌸🌸🌸
Thank you so much for explaining vegetarian options!!!
Fantastic!
Awesome video!! I’m so inspired to give these a try. I’ve been a die hard Roman pizza fan but I may convert very soon!
This first one is already making my mouth water 😂❤ yum!!!
wow! I am now making it my mission to make all of these recipes. they all look amazing!!
I love you people I'm so grateful that you have a channel so much fun watching you both with everything God bless you's
My Sicilian grandmother would make pizza just with onions, anchovies and cheese, no tomatoes. Still my favorite and the way I make it for me.
I love your shows!!!!
EVA!! I'm like you, I LOVE Pizza!!! I love watching this video. My Grandmother made pizza like this.. I cannot wait to make this dough since I don't have my Grandma's pizza dough recipe. TY Harper and Eva. Your videos are genius! 🇮🇹🇱🇷❤️❤️
This is so good I made it with shrimp yum!
I love that "She loves" almost every dish She makes! Sfincione the best!
Eva, I love watching you cook. An artist in the kitchen.❤
Loved how the music seemed to speed up in tune with Harper getting more and more confused by the Ranza e Sciura.
Amazing video guys! Just in time for my travel to Palermo next week! 😊
❤️❤️❤️❤️😉😉😉😉
Oop, suddenly my new favorite food channel. I've been trying to make pizzas at home for several years now--the thin crust ones--and while I was happy I could make pizza at home at all, I didn't think it was good enough to share with other people. Yesterday, I changed my approach and proofed a much more sticky dough with less flour that was hard to handle, and I also decided to spread the dough with my hands instead of a rolling pin, but the end result was a thick, bubbly pizza just like the Sciavata and Sfincione. I felt like I discovered something important. I kept thinking "thin crust is the only authentic way". But I'm not sure anymore. Of course, the thinner pizzas are probably healthier. But it seems to be that Italians regard the dough as the most important part of any pizza or pasta. They never downplay it.
The only other thing is that pizzas without cheese I feel tend to be too dry. And my mother would say putting potato on a pizza is too starchy. Hah.
I had no idea where she was heading with this, but when she was slicing it....second recipe...I remembered eating this in Sicily in 1968! Bought it by the square in a little trattoria with the rainbow plastic strip fly screen "door" that was completely ineffective. Delicious! A powerfully flavoured lunch...every day.
good looking casserole
This made me drool on my laptop. God bless!
😊🍕Thank You 💖
How couldn't you love these guys, ciao da Palermo
Lo sfingione siciliano è il migliore nel mondo, ha un gusto eccezionale
specialmente se fatto a Palermo.
Now Easter is close, would like to see pizza rustica or ham pie. Our local deli makes it, but I have made my own. 3 kinds of meat, 3kinds of cheese. Eva could elevate this type of dish. Great video
Definitely stay tuned... 🤫
Omg I’m all about the first one!!!
Bravo!!!! You should be on Network TV!!!
Complimenti.
So amazing**