The Palermo tile is one of the typical street foods of the Sicilian capital. It’s a rustic item made with brioche dough and filled with tomato sauce, cheese, and ham. There are versions with puff pastry like the Parigina or with a brioche base and puff pastry cover, but I assure you that the result is good in every case.
Related recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 3 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 0.9 oz fresh yeast
- 3.5 tbsp lard
- 0.25 cup sugar
- 2 tsp salt
- 5 tbsp tomato sauce
- 7 oz sliced cooked ham
- 10.5 oz smoked scamorza cheese
- 1 egg yolk
- to taste sesame seeds
Steps
In a stand mixer or a Thermomix, place flour, water, yeast, sugar, and lard
Knead for 4 min, if using the Thermomix, set it to knead mode
At the third minute, also add the salt and wait until the process is complete
Transfer the dough to a floured work surface and shape it into a ball
Leave the ball on the surface and cover it with a cloth for about 20 min. After the rest time, cut the dough into 2 equal-weight parts. (if you want a shorter tile, before dividing it, remove 200 g of dough with which you can create mini pastries)
Roll out the first piece of dough, first with your hands and then with a rolling pin until it reaches the size of the baking sheet
Place the rolled-out dough on a baking sheet lined with parchment paper, top with tomato sauce, sliced scamorza cheese, and finally with ham slices
Roll out the other piece of dough and use it to completely cover the tile, sealing the edges with your hands or with the help of a fork
Brush the entire surface with the egg yolk and sprinkle with sesame seeds
Bake in a preheated oven at 430°F for about 20 min
When the surface of the tile is well-cooked and brown, turn off the oven, remove it, and let it rest for about 10 min before cutting it into portions (tiles) and serving
Advice
You can use alternative cheeses like mozzarella for pizza or white scamorza
