My Sfincione of Pioppo, in the mountains near Palermo

Name: My Sfincione of Pioppo, in the mountains near Palermo
Ingredients: 500 g of re-milled durum wheat semolina, preferably Italian, even better if Sicilian; 450/500 ml of water, preferably pioppese but it does the same; 2 g of dry powdered brewer's yeast; Salt to taste; a pinch of sugar; Extra virgin olive oil; Rustic tomato puree, or peeled tomatoes; A lot, a lot, a lot of onion; Oregano to taste; Breadcrumbs, preferably rustic; Fresh pioppese Caciocavallo cheese, which is very similar to Ragusa; Anchovies in oil.

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Sicily style dining and the personal recipe of Sfincione di Pioppo, a mountain village between Monreale and Palermo. To eat with your hands

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Ingredients

500 g of re-milled durum wheat semolina, preferably Italian, even better if Sicilian
450/500 ml of water, preferably pioppese but it does the same
2 g of dry powdered brewer's yeast
Salt to taste
a pinch of sugar
Extra virgin olive oil
Rustic tomato puree, or peeled tomatoes
A lot, a lot, a lot of onion
Oregano to taste
Breadcrumbs, preferably rustic
Fresh pioppese Caciocavallo cheese, which is very similar to Ragusa
Anchovies in oil.