Carciofi a sfincione - Ricetta Siciliana

Sfincione artichokes - Sicilian recipe

⏲️ Preparation time: 1 hour and 20 mins
🕐 Cooking Time: 1 no
🧏🏻 Doses: 4 people

4 onions
6 Artichokes
10 Anchovies in oil
1 kg tomato pulp (peeled)
1 glass of extra virgin olive oil
2 tablespoons tomato paste
2 tablespoons Sugar
100 gr fresh caciocavallo (or tuma)
50 gr Caciocavallo (seasoned grated)
20 g breadcrumbs

🧑 🍳 Preparation:

Prepare the sauce for the sfincione. Peel the onions and slice them thinly. Simmer them in a pan by adding enough water to soak them, but do not cover them. When all the water has evaporated and the onions are wilted,  you can add the oil (of course, if they seem perfect but there is still some water, remove it).
Fry the onions in the oil and add the drained salted sardine fillets, which will slowly melt. At this point, pour the chopped tomatoes or peeled tomatoes, the tomato extract dissolved in a cup of warm water or a little more, two heaped tablespoons of sugar, season with salt (taste first, salted sardines bring a lot of taste) and pepper lightly.
Bring to a boil, lower the heat and simmer for about an hour.
Check once in a while and stir. Finally turn off and keep aside.
Clean the artichokes, remove the tough outer leaves, the final part and obtain the softer artichoke heart.
Put them gradually in water acidulated with lemon juice, cut them in half and then into thin slices.
Put a little sauce on the bottom of the pan, then a layer of artichokes and a little sliced fresh caciocavallo.
Continue covering with more sauce and a sprinkling of caciocavallo.
Repeat the layers two more times, finishing with the sfincione sauce, a sprinkling of grated cheese and finally the breadcrumbs.
Bake at 180°C for about an hour.
After half an hour I suggest you cover with aluminum foil and remove it in the last 10 minutes to let it grate a little longer.
Remove from the oven, leave to cool and serve.

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