Sfogliata siciliana
Pizza filled with potatoes and tomatoes
The Sicilian savory pastry is a kind of double pizza stuffed with potatoes and tomatoes. It 'a vegetarian (also vegan) recipe and is a great main dish to be accompanied, possibly, with a green seasonal salad and fresh fruit. The best season to make it is summer but you could use the last tomatoes of early autumn too.
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- 400g (14 ounces) ready-to-cook bread or pizza dough
- 800g (1 3/4 pound) potatoes
- 400g (14 ounces) firm and ripe tomatoes
- 100g (3 1/2 ounces) onion
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- Salt
- Freshly ground pepper
- Time:
preparation: 30 minutes
cooking: 40 minutes
total: 1 h 10 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 560 (kCal) 28 % GDA (*) - 2343 (kJ)
Protein: 11.7 (g) 24 % GDA
Total fat: 22.3 (g) 32 % GDA
Total carbohydrate: 80.2 (g) 30 % GDA
Sugars: 6.3 (g) 7 % GDA
Wash the tomatoes, boil them in abundant water for 2 minutes.
Drain the tomatoes well, peel and remove their seeds and eventually extra internal liquid.
Chop the tomatoes roughly.
Peel the onion, wash and chop it finely.
Peel and wash the potatoes, pat dry with absorbent kitchen paper and cube them.
Meanwhile heat 2 tablespoons plus 1 teaspoon olive oil in a saucepan together with the onion without allowing it to color.
Add the potatoes, stirring with a wooden spoon, and then the tomatoes and a glass of warm water.
Season with salt and pepper (if you like) to taste.
Simmer, half-covered, for about 30 minutes, stirring occasionally.
If necessary, add other warm water.
Preheat oven to 200°C (400°F).
Oil a round ovenproof dish with 2 teaspoons olive oil.
Line the bottom and sides with 2 / 3 of bread dough, after rolled it out on a floured surface with the help of rolling pin.
Prick it with a fork and arrange the mixture of potatoes and tomatoes.
Roll out the other bread dough and close up your pizza with this remaining dough, sealing it at the edges and pricking the top over.
Oil the surface with the remaining olive oil.
Bake for about 40 minutes or until the surface is coloured.
Serve hot.
Note
- - We use 2 little young onions and 1 tablespoon dried chives instead of the onion to have a more delicate taste.
- - We prefer powdered red chilly instead of pepper.
- - When we have not much time, we use tinned chopped tomatoes.
- - Healthy eating. We never fry lightly onions; we prefer to add all the ingredients in the saucepan and then we simmer, half-covered, for the necessary time.
- - We add 1 tablespoon chopped parsley and 1 teaspoon dried thyme too.
What's the right wine ?
Our suggestion is: Rosato di Valle Vermiglia (wine from Lazio - Italy) or another rosé wine.
The author Loretta Sebastiani lives in Italy (IT)
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