Fried pizzettes represent an authentic Sicilian culinary delight that has gained fame worldwide thanks to their irresistible taste and fascinating history. These small fried pizzas are a traditional dish of Palermo cuisine and are loved both locally and throughout the country. Let’s start with a sensory evocation: an intoxicating aroma of boiling oil and yeast, a golden and crispy crust hiding a soft and delicious filling, often based on ingredients like tomato, caciocavallo cheese, anchovies, and onion.
The story of these pizzettes is as fascinating as their flavor. Palermitan fried pizzettes are an integral part of Sicilian culinary culture for generations, with roots deep in the past. They are often associated with holidays, particularly during the Christmas season, when families gather to share this traditional dish. Every family and local baker has their secret version of this recipe, which has been passed down from generation to generation.
Palermitan fried pizzettes are not only a tasty dish but also a symbol of conviviality and tradition. Their preparation requires time and attention, making them even more special. Every bite of these pizzettes is a celebration of the rich Sicilian culinary heritage and a journey into the heart of Palermo, where the streets are full of life and traditional flavors blend into delicious harmony. Below are other recipes from the Palermo tradition:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for grandma’s fried pizzettes
- 2 cups water
- 0.42 oz fresh yeast
- 4 cups re-milled durum wheat semolina flour
- 2.5 cups all-purpose flour
- 1.8 oz extra virgin olive oil
- 1 tsp sugar
- 0.9 oz salt
- 2.2 lbs white onion
- 28 oz peeled tomatoes
- 5 anchovies in oil
- 1 glass water
- to taste salt
- to taste pepper
- 3.5 oz caciocavallo cheese (diced)
- 7 oz caciocavallo cheese (grated)
- to taste peanut oil (for frying)
Tools for grandma’s fried pizzettes
- 1 Bowl
- 1 Knife
- 1 Pan
- 1 Spoon
Steps
To prepare grandma’s fried pizzettes, start by dissolving the yeast in a bowl with water,
stir until it is well dissolved.
Add a teaspoon of sugar,
the extra virgin olive oil and
stir again.
Now add the sifted flours and
start kneading, initially in the bowl,
transfer to the work surface.
When the dough is well compact, add the salt,
keep kneading and
form a ball, which you will let rise in a bowl, covered with plastic wrap, in the oven with the light on for 2 hours.
Meanwhile, prepare the filling, peel and slice all the onions, set them aside.
In a pan, add a swirl of evo oil,
add the anchovies and after a few minutes,
add the previously sliced onions.
Pour a glass of water and let it cook until the onion is completely wilted,
add the peeled tomatoes, crushed by hand,
mix and let it cook for 15 minutes on medium-low heat.
After the rising time, form balls, without weighing them, about 15 balls,
shape the pizzettes by pressing with your fingers.
Fry the pizzettes in plenty of boiling peanut oil at 356°F.
Cook the pizzettes on both sides and
drain them when they are golden, on a tray covered with paper towels.
Stuff the pizzettes with diced caciocavallo cheese,
2 tablespoons of onion sauce and
plenty of grated caciocavallo cheese.
When they are all stuffed, serve them; they are delicious even cold.
