Sicilian Cherry Tomato Topping
A delicious blend of the hot Sicilian sun, fresh basil and red cherry tomatoes
A delicious and unmistakable blend of the hot Sicilian sun, fresh basil and red cherry tomatoes. Direct from Pachino, Sicily – home of sweet Pachino tomato – our Sicilian tomato topping is made from one of the most simple, but flavorful traditional Italian recipes.
Aroma: intense natural scent of sun ripened tomatoes and fresh basil.
Flavor: mild and sweet.
Texture: a juicy puree of red tomatoes. Creamy, and easy to spread.
The recipe: Pizza Sicilian style (Sfincione)
- 2 lb durum wheat flour
- 1 ¾ oz fresh yeast
- Sicilian Cherry Tomato Topping
- caciocavallo cheese
- Extra-Virgin Olive Oil Monti Iblei DOP Academia Barilla
30 minutes preparation + 20 minutes cooking
Make a well in the flour, and dissolve yeast in warm water with a pinch of salt. Mix to make a firm smooth dough, then cover and allow to rise for a couple of hours.
Tradition has it that by pounding on the dough in the right way, it makes a particular hollow sound, similar to that of a muted drum. Make the "conza" (the dressing) as follows: Slice a large quantity of onion, braise in Extra-Virgin Olive Oil Monti Iblei DOP Academia Barilla, covered so that steam is formed and the onion does not brown.
Finish cooking and make a thick aromatic sauce. Pout the dough into a buttered rectangular tin by hand to make a sheet about 2cm thick. Press anchovies de-boned and cut into pieces into the dough, in desired amount.
Place thin slices of cheese onto the dough. Top with a generous layer of Sicilian Cherry Tomato Topping and sprinkle with grated cheese and fresh oregano. Dress with olive oil and put into a very hot oven (425°F). If the sauce is not reduced enough, mix some breadcrumbs previously toasted in a lightly-greased pan with the grated cheese.
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