Home Deli The Pythons Pidoni or a classic tradition of Messina

The Pythons Pidoni or a classic tradition of Messina

byLoWeb Agency
I Pidoni o Pitoni un classico della tradizione messinese

Where to taste them

The Pidone (U pidùni in Messina), it is a rustic messinese with half-moon shape, similar to calzone.

Comunemenete also called Python (U pitùni), the country arose from the poorest of the traditional cuisine from Messina, when, with the remainder of the dough were fried crescents with these small pieces of cheese and tomatoes.

They are simple to realize, dall'impasto thin and peeled stuffed with cheese stringy curly endive, tomato and anchovy.

Over the years there have been many variations to the original filling from salty as bacon and potatoes, mushrooms, eggplant, sausage and for the little ham and mozzarella.

Ingredients

  • 1 kg flour 0
  • 12.5 g yeast
  • 100 g butter or (1 tablespoon of olive oil)
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Water qb
  • 1 liter of seed oil

For the stuffing

  • 1 jar of anchovies in oil
  • 1 head of curly endive (endive)
  • 250 g of melted cheese
  • 1 kg of tomatoes
  • extra virgin olive oil to taste
  • salt to taste
  • black pepper to taste

Preparation:

We begin to form a work surface with flour, add salt and set aside.

Dissolve in warm water in a medium bowl yeast dough (25g) with sugar and melted butter (or olive oil), add the mixture to the flour that we have previously salt and set aside.

Knead the dough with hands for 10-15 minutes pouring the water a little at a time, until you get a sticky and soft dough.

Put the dough obtained in a large bowl and cover with a floured towel and let rest for 60 minutes in a warm place, sheltered from drafts, until it has doubled its volume.

Meanwhile wash the escarole and let it dry in a cloth then cut and season with olive oil, salt and pepper.

After you cut the salted tomatoes and cheese into cubes and set aside.

Past the rising time of forming dough balls, flatten dough with a rolling pin for a time and spread to a thickness of 2/3 mm giving it the shape of a 14 cm diameter disc.

Now each disk stuffed with escarole topped the melted cheese, anchovy and tomato.

Fold in pressing crescent with the hands the python at the top for the air to escape, and with a fork pressed on the edges, so as to seal up the flaps.

Finally fry the pythons in plenty of boiling oil until golden.
Absorb the excess oil of the fried pythons on absorbent paper.

Serving pythons hot Messinesi. Enjoy your meal!

For the Pidone MadeinMessina.com suggests you:

Focacceria Rosticceria Fast Food La Buona Forchetta - Messina

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