Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
San Vito Sfincione: A Rustic Sicilian Classic
Discover the traditional San Vito sfincione, a hearty and flavour-packed Sicilian speciality from Palermo’s historic convent, perfect for ringing in the New Year.
📖 What is it
Discover the traditional San Vito sfincione, a hearty and flavour-packed Sicilian speciality from Palermo’s historic convent, perfect for ringing in the New Year.
🛒 Ingredients
▸ Dough
- ✓ 2 kg plain flour
- ✓ 700 ml water
- ✓ 20 g caster sugar
- ✓ 100 ml Sicilian extra virgin olive oil
- ✓ Juice of 1 and a half unwaxed lemons
- ✓ 150 g lard
- ✓ 40 g Trapani sea salt
- ✓ 90 g natural sourdough starter (or 90 g fresh yeast as alternative)
▸ Filling
- ✓ 1 kg minced pork shoulder
- ✓ 1 kg Sicilian sausage with wild fennel
- ✓ 300 g spicy salami
- ✓ 2 litres tomato passata
- ✓ 400 g tomato concentrate
- ✓ 2 bay leaves
- ✓ 3 onions
- ✓ 1 and a half glasses red wine
- ✓ 450 g primo sale cheese
- ✓ 150 g toasted breadcrumbs
- ✓ 2 generous pinches ground cinnamon
- ✓ 3 teaspoons fennel seeds
- ✓ Oregano
- ✓ Sicilian extra virgin olive oil
- ✓ Trapani sea salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Originating in the heart of Palermo at the San Vito convent, this sfincione is a rich, comforting dish traditionally enjoyed during the festive season. Its soft base and savoury filling tell a story of monastic heritage and authentic Sicilian flavours that warm the soul.
👨🍳 Preparation
- 1
Begin by making the dough: in a large bowl, combine the water, lemon juice, olive oil, sourdough starter and caster sugar. Gradually sift in the flour and stir well. Once the flour has absorbed the liquids, add the lard little by little, then sprinkle in the salt and knead until the dough is smooth and elastic.
- 2
Shape the dough into a large ball, place it on a floured surface, cover it snugly, and leave it to prove for two to three hours, or until doubled in size.
- 3
For the filling, finely chop the onions and gently soften them in a pan with a drizzle of olive oil. Add the minced pork and crumbled sausage, frying on a high heat while stirring to break up the meat evenly. Deglaze with the red wine, then stir in the tomato passata and diluted tomato concentrate.
- 4
Season with salt and pepper, add a little sugar, the diced salami, and the bay leaves. Cover and simmer gently for around two hours, until the ragù thickens into a rich sauce.
- 5
At the end of cooking, remove the bay leaves, stir in the cinnamon and fennel seeds, then set the filling aside.
- 6
Divide the risen dough into three equal portions. From each portion shape two pieces – one larger for lining your tins, and one smaller to cover the top.
- 7
Grease deep, 25 cm diameter cake tins with olive oil or lard. Roll out the larger dough pieces to about 2 cm thick and line the sides and base of each tin.
- 8
Spread two-thirds of the ragù mixed with cubed primo sale cheese over the dough base. Cover with the second rolled-out dough round, piercing it with a fork and sealing the edges well.
- 9
Allow the assembled sfincione to prove again for two hours, then bake in a preheated oven at 220°C for 20 minutes.
- 10
Remove from the oven, quickly scatter over the remaining filling, sprinkle generously with toasted breadcrumbs, oregano and a little extra olive oil. Return to the oven reduced to 180°C and bake for a further 20 minutes until the crust is beautifully golden.
💡 Tips and Variations
💡 For a richer take, stir in some aged Sicilian caciocavallo cheese pieces into the filling for an extra depth of flavour and a lovely melty texture.
💡 Using a stand mixer fitted with a dough hook can save time and ensure a perfectly even dough.
🔄 Vegetarian twist: swap the meat for a medley of fresh porcini mushrooms and peas, seasoned with fennel seeds and cinnamon, keeping the rest of the process unchanged.
🔄 How to do the vegetarian version: 1) sauté onions and mushrooms, 2) add peas and spices, 3) prepare the dough as usual, and 4) assemble and bake just like the traditional sfincione.
🧪 For a vegan-friendly option, omit the cheese and substitute lard with olive oil, adding nutritional yeast for an umami hit.
The secret to this dish is the slow-cooked ragù and perfectly proven dough, lending the sfincione its signature tender crumb and robust Sicilian soul.
📦 Storage
Store any leftover sfincione in the fridge, tightly covered with cling film, for up to 2 days. Reheat in the oven at 180°C for about 10 minutes to revive its crispness and aroma.
🍷 Pairing
Classic Nero d’Avola from Sicily pairs beautifully, echoing the richness of the meat and spiced ragù.
Vittoria’s Frappato offers a lighter, fresher contrast that’s simply delightful alongside.
For a homegrown choice, opt for a Chianti Classico, whose bright acidity and soft tannins balance the deep flavours perfectly.
There’s something truly comforting about sharing a slice of this traditional Sicilian sfincione with loved ones, especially when the weather turns chilly and festive moments beckon. Give this recipe a go at home – it’s a lovely way to bring a touch of Palermo’s heart and heritage to your table. Whether for a weekend treat or a special celebration, it’s sure to fill your kitchen with warmth and good cheer. Do share your creations and stories; it’s wonderful to know this little piece of Sicily is being enjoyed far beyond its shores.
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