Quote:
Originally Posted by beppe
Finally somebody who comes from the right place.
NY is the only place I could find, outside Palermo and outside my kitchen, what is known as SFINCIUNI. Ever heard of it? It is a thick crust pizza, made the way around. The crust, prepared to remain soft and a bit spongy, just lightly brown at the outside, then a really thick tomato sauce, heavy with onions, made with fresh tomatoes. Anchoviessssss. Yes as many you can afford. On top the cheese, better if some tasty sheep cheese. Grated of course. Final touch, fresh oregano. Before turning an adept of Pilot the Bob that was the pizza I cooked on Sunday evening for the family. Onions and then more onions.
I found it on a window joint in Upper West Side, on Broadway. Sfinciuni. The best. Got to try it. Sfinciuni. The best.
Whenever around Milano I find somebody with a Sicilian accent, I come on the subject of sfinciuni. The ones not from Palemo, look at me with their Sicilian look, but once in awhile ... Their eyes become watery and dreaming ... sfinciuni ... can you make it? How do you keep the crust soft? Do you know a place here /ATTACH]
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Oh yum! My almost-grandma was from Naples, which is close enough to Sicily to have good food. She taught me to make the crust, more bread-like instead of crusty. Great big giant anchovies, if the fish guy can get them. Yes, cooked in a rectangle pan and cut into squares.
She also taught me to make cannoli.
