THE PYTHON OF MESSINA IS NOT A SERPENT BUT A BIG FOOT!
Photo Source: Antonino Rampulla
Like the traditional focaccia
, the < em> pitone is a typically Messina delicacy. Unlike the arancino/a
which with alternating fortune is You can taste it in every corner of Sicily (taking duly into account that each province proposes its own version and a specific ending), the python
can be tasted almost exclusively near the Strait City
Of popular origin, like the vast majority of traditional dishes, the python is similar to a calzone fried with unleavened dough
. The name, widespread among most of Messina and in the rotisseries of the city, is a distortion of the dialectal piduni which means piedone, since its shape would remind of a big foot
The common recipe involves the use of lard
, necessary to give softness to the unleavened dough. Precisely because of this characteristic, that is the elimination of long leavening times, its preparation is very rapid
. Traditionally seasoned with the same ingredients used for focaccia
, escarole and anchovies in oil, in the rotisseries of Messina the traditional python
however, it is often offered without tomatoes.
To obtain 5-6 "nonnically" abundant dough, mix 600 grams of soft wheat flour 00 (in any case a weak
flour, since it does not matter to let it rise), with 200 grams of mineral water, 100 grams of sparkling white wine (a good brut sparkling wine or a prosecco are ideal), 10 grams of sugar, 10 grams of salt and 20 grams of extra virgin olive oil (which I use instead of lard). I let the dough rest for the time necessary to prepare the ingredients for the seasoning.
The dough hydration must therefore be about 50%: if you exceed this threshold too much you risk breaking the dough during frying. If the taste of the wine does not like very much (I "exaggerate" precisely because of the opposite reason ...) its quantity can be reduced by increasing that of the water, so as not to vary the hydration ratio.
Unlike what I would do with a properly leavened dough, barbarously and vigorously spread the dough with a rolling pin, trying to obtain a fairly thin weight. Then I cut the round portions of dough (using a plate as a stencil) which I will then season and close exactly as if they were trousers
. I replenish the surplus dough from the cutout of the portions and repeat the spreading operation until I run out of the whole mixture.
The traditional condiment is, as we have said, typical of the traditional Messina focaccia: that is to say scarola, pomodoro, tuma (unripened pecorino cheese) and anchovies in oil. The advice I give you is to oil and season lightly tomato and escarole before stuffing the python, so as to introduce only the necessary oil and a little well-distributed salt, and above all not to overdo the anchovies (whose flavor could cover the rest of the most delicate flavors)
Immersion friggo, strictly in peanut oil (readily available in supermarkets, which features a smoke point
over 220 degrees and an almost neutral flavor), at a temperature of 185-190 degrees , if with fryer. In a pan or saucepan I push myself up to 200-210 degrees, because dipping the python, the oil temperature instantly drops by 20 degrees (the fryer keeps the temperature more constant). The pythons are ready when ... they look like those in the photos! And with good peace de bon ton, enjoy your meal!
Text Source: Antonino Rampulla
PIZZA? BETWEEN MESSINA AND PACHINO, AMONG FOCACCIAS AND SCACCE.
On the review of Cracco's pizza margherita , the hypercritical social media people , made up of the brilliant minds of far-sighted economists, navigated football coaches, colleagues tout court by Pico de Paperis and expert chefs, from the only distracted look to the many photos available on the web of the now famous and controversial dish, he has even doubted his edibility ...
However, regardless of the time "lost" (certainly not for his pockets ...) to judge judgments of the competitors of Masterchef, an experience that has so distracted him from the kitchen to cost him a Michelin star , it is likely that the fame of Cracco in the kitchen (strictly Scavolini, mind you ...) is not only due to the television role.
I therefore wonder in what capacity he may utter a word about those who, at any rate, overuse the gourmet attribute are at best able to associate the Big Mac ......
ALLERGOLOGICAL VISIT IN SICILY
With the succession of the spring season is approaching also the period in which they will be put to the test not only the blades of the lawn mower (given the flourish thriving of all types of grass on every corner dell'Agricamping Sophia), but also our poor nasal mucosa and our panting bronchi, despite the attempt of improbable slalom between various pollens and inflorescences of olive trees .
And yet we certainly can not avoid the many maintenance and "updating" jobs in order to make the stay of our future guests more pleasant in our rural accommodation.So, let's start, all the allergic tests necessary to determine with discrete accuracy of what drugs our body needs in order not to lose the right force to perform the jobs mentioned above!Whom to contact? If you are in Sicily, in particular in Pachino (in the free municipal consortium of Siracusa ) or Messina , I strongly...
MAHMOOD MONEY SEMISTER REVIEW
Diciamola tutta: non avrei scommesso un solo euro sulla vittoria di Mahmood al Festival di Sanremo. Non tanto per la lontananza del brano proposto dai canoni tipici della canzone sanremese, quanto semplicemente perché non credevo potesse piacere al tal punto. In realtà il verdetto popolare (tramite il televoto) avrebbe premiato l’artista Ultimo, tuttavia la giuria demoscopica (ossia un campione di 300 abituali fruitori di musica), la giuria della Sala Stampa (formata cioè dai giornalisti accreditati) e la giuria d’Onore (composta sia da esperti del settore, sia da vip che con la musica non c’entrano proprio nulla…), ha decretato la vittoria di Soldi di Mahmood.
Il cantante Ultimo, tramite un video recentemente postato su Instagram, avrebbe in buona sostanza gridato allo scandalo per l’arbitrario principio della preminenza popolare rispetto alle tre giurie di fatto...
Culinariamente cresciuto tra Messina e Pachino, dilettandomi tra forni e fornelli, ho per forza di cose sviluppato una visione sincretica della cucina siciliana, in special modo dei prodotti panari. La cucina regionale è infatti estremamente varia e differente da provincia a provincia. La ragione è storica: vari e differenti sono stati gli influssi culturali delle tante dominazioni susseguitesi e accavallatesi, le quali hanno più o meno contaminato determinate zone della Sicilia. Complicato identificare un chiaro filo conduttore tra il cous cous trapanese, la scaccia ragusana, la cipollina catanese, la pasta con le sarde palermitana e le braciole messinesi. Un tour culinario della Sicilia si rivelerebbe talmente ricco e complesso da non scontentare nessun palato. Tuttavia non bisogna stupirsi se in una rosticceria messinese non potrete mai assaggiare una scaccia ragusana e in una...
TORRE SCIBINI: SYMBOL OF PACHINO
Among the most important monuments of Pachino, much to be stylized in the heraldic coat of arms of the city, the Scibini tower (or Xibini, because in the past the imperfect writing of the terms beginning with the letters S and C, often traced too close to each other, gave rise to the error of transcription in X) lying forgotten on the edge of a trazzera campaign, a couple of kilometers from the town. Torre Scibini, which suffered copious damage due to the earthquake that razed the Noto in 1693, was timidly but effectively renovated only in 1994 by the Superintendency of Syracuse. Since then, its best exploitation has been achieved by caper plants which flourish at its base ...Acquired in 1395, during the Spanish domination of Sicily, by the baron Mainitto Xurtino (or Sortino) of Palazzolo (Acreide), the fiefdom Scibini was characterized by a particularly fertile hill territory. The...
FIRST THE...SICILIANS! THE ORIGIN OF SICILIANITY
In mathematics we define axiom a principle that is believed true for evidence. In other words, this truth does not need to be demonstrated. In religious terms one should believe it for faith. For example, on the evidence that for two points only one line passes, Euclidean geometry has been constructed, which until modern times was considered the only possible geometry.
Asserting Before the Sicilians! assumes that there is a definite and identifiable Sicilianity, which can not be reduced to only being born or living in Sicily, otherwise my brother , which has recently moved to Milan, would no longer be Sicilian or risk losing, after a given period (which no scientific study has yet determined ...), this status. It is therefore necessary to understand which is the axiom which gives rise to the construction of sicilianità.
Genetics can be widely refuted to help us . <...
ELORO: WHAT (NOT) TO SEE
We have already mentioned the archaeological site of Eloro here . These are the remains of an ancient polis, a colony of Syracuse, which unfortunately is not enough to officially visit: the whole area is fenced and abandoned. Fortunately, the unofficial offers a couple of unexpected possibilities close to the sea ... The uncultivated vegetation, the steep ground, the presence of wells (in truth put in relative safety with metal gratings by the willing archaeologists who in the last century have worked of the few and insufficient diggings) and of hoes of hoe and bulldoz here and there by industrious tombaroli, make the visit of the site not without dangers (risk of a fine fine apart). From the point of view of safety, therefore, its fencing is justified. It is the neglect and its abandonment that I struggle to accept. Especially at the sight of the villa built between the l'Agora and...
IN THE BALY OF THE JUDGMENT OF AN IDIOT: THE REVIEW AS A PUNISHMENT
Waiting for the appointment with my webmaster for the regular maintenance of the camping site, I take a quick look at his positioning with respect to some search "queries", to evaluate the retouching of some "meta tags" (not that much changes but, according to the essay, every fly liver is substance ...)
From all research, using keywords and combinations obviously relevant, there is a constant: like parsley, TripAdvisor is omnipresent. At the end of this 2018, there is nothing to be surprised about. TripAdvisor is one of the most visited sites in the world . It can be considered a sort of Michelin Guide online, constantly updated, having a disproportionately larger number of inspectors, but not paid. TripAdvisor uses mechanisms from social networks to turn most of its passive "users" into active "taxpayers": as well as in the sci-fi dystopia of Matrix anyone is potentially an agent...