Fried and baked Sicilian pitone. Raise your hand if you prefer it fried. Everyone, I knew it already, no need to hide it, fried preparations are everyone’s favorites, the most delicious. Of course, mine too, as a good Sicilian. And yes, I think that in Sicily, like no other region in Italy, there’s so much frying going on, challenge me if you can! So today, fried and baked Sicilian pitone, similar to a stuffed calzone. Here, we don’t have yeast and don’t have to wait hours for rising.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 7
- Cooking methods: Frying, Baking
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 469.77 (Kcal)
- Carbohydrates 49.69 (g) of which sugars 4.16 (g)
- Proteins 16.63 (g)
- Fat 23.43 (g) of which saturated 3.20 (g)of which unsaturated 3.26 (g)
- Fibers 2.61 (g)
- Sodium 687.00 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing Sicilian pitone
- 450 g all-purpose flour
- 3 tbsp lard (or extra virgin olive oil)
- 3.4 oz dry white wine
- 1 tsp salt
- 5 oz water
- 1 tsp sugar
- 2 tbsp extra virgin olive oil
- 10.6 oz escarole (endive)
- 7 oz latteria cheese
- 8.8 oz tomatoes
- 1 tsp salt
- 1.4 tbsp extra virgin olive oil
Tools
- Stand Mixer
- Pastry Board
- Rolling Pin
- Small Pot
- Salad Bowl
- Ladle
- Fork
Preparation
In the stand mixer with all the ingredients, prepare the dough for the fried and baked Sicilian pitone.
Meanwhile, as the dough relaxes for 30 minutes, you have time to wash the curly endive and tomatoes and slice them very thinly.
Similarly, cut the cheese into thin squares
Mix the cheese with the escarole and tomatoes
Divide the dough into 7 equal parts and roll them out.
Roll them out until they become 7-8 inches
After you’ve rolled out the dough and prepared all the bases, only then season the filling for the Sicilian pitones with salt and oil
Divide the filling equally among all seven bases.
Close the pitones and seal the edges with a fork.
Heat the oil to 350°F and fry the pitones one at a time.
Delicious and light.
Here is the fried Sicilian pitone ready.
Instead of frying all the pitones, you can also bake them in the oven at 375°F for 20 minutes. Here is the oven-baked Sicilian pitone ready.
