On winter days, when the cold is felt and families gather in the kitchen, Messinese Fried Pitoni emerge as a true delight of Sicilian tradition. These tasty morsels, made with a leavened dough enriched with lard, are perfect for a Sunday lunch or an aperitif with friends, where each bite reveals the savoriness of the anchovies and the freshness of the escarole. The frying technique, which gives these pitoni an irresistible crunch, combines with the softness of the dough, creating a contrast of textures that captivates at first taste. Using brewer's yeast is essential to ensure optimal leavening, while the balance between flour and lard allows for a perfect golden color. Served hot, accompanied by a good tea or a fresh white wine, Messinese Fried Pitoni represent not just a dish to savor, but a moment of sharing and tradition to be experienced with family, celebrating the richness of Sicilian cuisine.
* approximate values per serving
In a saucepan, warm 200 g of water in which you will dissolve the salt and yeast, stirring until completely dissolved. On a work surface, pour the flour and shape it into a circular well where you will pour the prepared yeast. Knead until all the liquid is absorbed, then add the lard and continue kneading until everything is combined. The dough should remain soft and not stick to your hands. Adjust the mixture with warm water and flour, then wrap the dough in a cloth and let it rest while you cut the scamorza into cubes and chop the curly escarole into small pieces. Arrange the ingredients in suitable containers within reach, adding a container for salt and ground black pepper. Form 10 equal-sized dough balls without further kneading. Roll out one dough ball with a rolling pin until it is about 2/3 mm thick, then place a medium-sized plate upside down on top and cut out a circle with a knife, removing the excess dough. Place 3-4 pieces of anchovies, a tuft of curly escarole, the equivalent of 20 g of diced scamorza, a pinch of salt, and black pepper in the lower semicircle. Cover it to align the edges and press along the circumference with your fingers to seal the edges. Repeat this process for all remaining dough balls. Fry in plenty of hot seed oil until golden brown. Suggestions: For a perfect outcome of the recipe, it is essential to carefully follow the choice of ingredients and the preparation steps. Do not heat the water too much, as a temperature above 30/35 degrees destroys the yeast's ferments, making it practically ineffective. Before rolling out the dough, it is necessary to dust the work surface with flour to prevent the pitone from sticking. During the preparation of the pitone, it is important to arrange the ingredients without spilling oil or flour on the edges that will be overlapped to allow for a perfect seal for a successful pitone. Immerse the pitone in oil at least 5 minutes after preparation to allow the seal to set. The pitone should float in the oil during frying; therefore, if you do not have a fryer, you can achieve excellent results using a high-sided aluminum saucepan in which you should pour enough seed oil to make the pitoni float (about 2 liters). Place the fried pitoni horizontally on absorbent paper to evenly distribute the internal filling and absorb excess oil.
The Fried Messinese Pitoni can be varied with ingredients such as escarole and anchovies, which give an intense and characteristic flavor to the dish. To prepare this version, after making the basic dough, you can add the previously sautéed escarole and the desalted and chopped anchovies. This combination enriches the filling, making the pitoni even more tasty. The escarole, thanks to its sweetness, perfectly contrasts with the saltiness of the anchovies, creating a balance of flavors that enhances the entire preparation. Frying the pitoni in hot oil until golden will complete the dish, providing an irresistible crunch. Serve them hot to fully appreciate the filling and fragrance.
A regional variant of the Fried Messinese Pitoni is one that involves the use of typical ingredients from Sicilian tradition. In this preparation, spices such as wild fennel or sun-dried tomatoes can be incorporated, which give a touch of authenticity to the dish. The frying technique remains the same, but alternative methods such as baking can also be considered to achieve a lighter and crunchier version. This recipe, which has its roots in Sicilian culinary culture, is perfect to be served during holidays or as a main dish on special occasions. Every bite tells the story of a rich and fascinating culinary tradition that celebrates the flavors of the island.
For those who desire a lighter version of the Fried Messinese Pitoni, it is possible to prepare a light recipe without the use of lard. By replacing the lard with olive oil, the typical flavor of the dish is maintained without weighing it down. Additionally, you can opt for baking instead of frying to reduce the calorie content. The dough will still be soft and flavorful, thanks to the addition of aromatic herbs and spices. This variant is ideal for those following a healthier diet without sacrificing taste. Serving the pitoni with a fresh tomato sauce or Greek yogurt can further enrich the dish, making it fresh and appetizing.
The Fried Messinese Pitoni, although a fried dish, offer some nutritional benefits thanks to the ingredients used. The flour provides complex carbohydrates, while the anchovies are a source of protein and omega-3, beneficial for heart health. The escarole, rich in vitamins A and K, contributes to the well-being of the immune system. However, it is important to keep in mind that a serving of fried pitoni can contain about 300-400 calories, depending on the size and the amount of oil used for frying. Therefore, it is advisable to enjoy them in moderation and pair them with light side dishes for a balanced meal.
The question of whether Fried Messinese Pitoni can be frozen is common among those who wish to prepare this delicious dish in advance. The answer is yes, they can be frozen! After frying and allowing them to cool completely, they can be stored in an airtight container or in food bags, separating them with parchment paper to prevent them from sticking together. In this way, they can be kept in the freezer for up to 2-3 months. When you wish to enjoy them, simply reheat them in the oven at 180°C for a few minutes until they are hot and crispy. This method allows you to always have a typical Sicilian dish ready to serve at any time.