{"id":2951,"date":"2024-03-07T09:05:08","date_gmt":"2024-03-07T07:05:08","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=2951"},"modified":"2024-03-07T09:05:09","modified_gmt":"2024-03-07T07:05:09","slug":"sfincione-la-autentica-y-sabrosa-receta-de-la-popular-pizza-siciliana","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=2951","title":{"rendered":"Sfincione: la aut\u00e9ntica y sabrosa receta de la popular pizza siciliana"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Tiempo total<\/strong>: 1H + tiempo de subida<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dificultad<\/strong>: Baja<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sirve<\/strong>: 6 personas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La &nbsp;sfincione (pronunciada sfihn-chao-niy) es una pizza f\u00e1cil y sabrosa de masa gruesa , t\u00edpica de la cocina siciliana (en particular de Palermo). Generalmente se disfruta durante las vacaciones de Navidad, es como un pan focaccia alto , suave y esponjoso con bordes y capa inferior crujientes . El aut\u00e9ntico sfincione se remata con salsa de tomate y cebolla , queso caciocallo local (queso duro de leche de oveja siciliano), or\u00e9gano seco , anchoas en aceite y pan rallado .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sabroso y fragante , el sfincione es una de las comidas callejeras sicilianas m\u00e1s populares . Es esponjoso como una esponja: el nombre italiano sfincione deriva del t\u00e9rmino latino spongia , que significa &#8220;esponja&#8221;, ya que es muy suave.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-171-1024x576.png\" alt=\"\" class=\"wp-image-2976 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-171-1024x576.png\" alt=\"\" class=\"wp-image-2976\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">De origen incierto, el sfincione siciliano parece haber sido preparado por primera vez por las monjas del convento de San Vito, hacia 1700.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para obtener mejores resultados, es importante seguir cuidadosamente los tiempos de fermentaci\u00f3n ; primero sin y luego con el condimento. La salsa se ir\u00e1 cocinando lentamente y durante un tiempo largo, hasta que quede bien reducida y la cebolla completamente desmenuzada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El sfincione debe quedar alto y tierno, por eso para las cantidades indicadas en la receta utilizar una sart\u00e9n de 24 \u00d7 32 cent\u00edmetros , o un poco m\u00e1s peque\u00f1a, pero nunca m\u00e1s grande, de lo contrario el sfincione siciliano quedar\u00e1 demasiado fino y tender\u00e1 a secarse demasiado durante la cocci\u00f3n. Entonces, descubramos c\u00f3mo hacer el sfincione siciliano siguiendo nuestra receta paso a paso.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pizza Sfincione vs. Regular<br><\/strong>El sfincione siciliano debe considerarse m\u00e1s como un pan focaccia espeso y esponjoso que como una pizza tradicional. Por lo tanto, se acerca m\u00e1s a la pizza estadounidense que a la napolitana.<br>De hecho, el sfincione tiene una corteza con bordes crujientes, ya que se prepara en una fuente apta para horno. Adem\u00e1s, la salsa debe extenderse hasta el borde en lugar de dejar algo de espacio en la corteza como la pizza cl\u00e1sica.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejos para hacer pizza siciliana navide\u00f1a Sfincione<br><\/strong>Si no encuentras queso caciocavallo, tambi\u00e9n puedes utilizar queso pecorino o parmesano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Como toda receta tradicional, por supuesto, existen numerosas variantes , como la variante Bagheria, aderezada de blanco con queso tuma, queso ricotta y cebolla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si prefieres un sabor m\u00e1s delicado, puedes utilizar un queso caciocavallo menos a\u00f1ejo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No uses demasiada sal en la salsa ya que tanto las anchoas como el queso caciocavallo son bastante salados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilice una escala para obtener mejores resultados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C\u00f3mo conservar el Sfincione siciliano<br><\/strong>El aut\u00e9ntico sfincione se puede conservar durante 2 d\u00edas en el frigor\u00edfico o en un lugar seco, envuelto en papel alimentario. Puedes disfrutarlo fr\u00edo o, si lo prefieres, calentarlo unos minutos en el horno; quedar\u00e1 como reci\u00e9n horneado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<br><\/strong>PARA LA MASA<br>HARINA PARA TODO USO<br>400 gramos<br>HARINA DE S\u00c9MOLA DE TRIGO DURO<br>100 gramos<br>AGUA TIBIA<br>350ml<br>ACEITE DE OLIVA VIRGEN EXTRA<br>3 cucharadas<br>SAL<br>5 gramos<br>LEVADURA DE CERVEZA FRESCA<br>10 gramos<br>PARA LA SALSA<br>TOMATES, PELADOS<br>500 gramos<br>CEBOLLAS<br>200 gramos<br>ANCHOAS EN ACEITE<br>3 filetes<br>ACEITE DE OLIVA VIRGEN EXTRA<br>3 cucharadas<br>SAL<br>una pizca<br>PARA EL ADEREZO<br>ANCHOAS EN ACEITE<br>10 filetes<br>QUESO CACIOCAVALLO<br>200 gramos<br>MIGAS DE PAN<br>2 cucharadas<br>OR\u00c9GANO SECO<br><strong>C\u00f3mo hacer el Sfincione<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 1<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-169-1024x683.png\" alt=\"\" class=\"wp-image-2974 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-169-1024x683.png\" alt=\"\" class=\"wp-image-2974\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Combine la harina y la s\u00e9mola de trigo duro molida en un bol.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 2<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-170-1024x683.png\" alt=\"\" class=\"wp-image-2975 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-170-1024x683.png\" alt=\"\" class=\"wp-image-2975\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Mezclar las harinas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 3<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-168-1024x683.png\" alt=\"\" class=\"wp-image-2973 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-168-1024x683.png\" alt=\"\" class=\"wp-image-2973\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Desmenuza la levadura de cerveza fresca.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Etapa 4<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-167-1024x683.png\" alt=\"\" class=\"wp-image-2972 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-167-1024x683.png\" alt=\"\" class=\"wp-image-2972\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Vierta el agua tibia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 5<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-166-1024x683.png\" alt=\"\" class=\"wp-image-2971 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-166-1024x683.png\" alt=\"\" class=\"wp-image-2971\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Remueve con una cuchara para incorporarlo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 6<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-165-1024x683.png\" alt=\"\" class=\"wp-image-2970 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-165-1024x683.png\" alt=\"\" class=\"wp-image-2970\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>A\u00f1adimos el aceite de oliva virgen extra y luego la sal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 7<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-164-1024x683.png\" alt=\"\" class=\"wp-image-2969 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-164-1024x683.png\" alt=\"\" class=\"wp-image-2969\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Amasar r\u00e1pidamente con las manos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 8<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-163-1024x683.png\" alt=\"\" class=\"wp-image-2968 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-163-1024x683.png\" alt=\"\" class=\"wp-image-2968\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Voltee la masa sobre una superficie de trabajo enharinada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 9<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-162-1024x683.png\" alt=\"\" class=\"wp-image-2967 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-162-1024x683.png\" alt=\"\" class=\"wp-image-2967\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Trabaja la masa extendi\u00e9ndola con las manos y luego practicando algunos pliegues.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 10<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-161-1024x683.png\" alt=\"\" class=\"wp-image-2966 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-161-1024x683.png\" alt=\"\" class=\"wp-image-2966\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Cuando la masa est\u00e9 bien ensartada formamos una bola lisa y homog\u00e9nea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 11<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-160-1024x683.png\" alt=\"\" class=\"wp-image-2965 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-160-1024x683.png\" alt=\"\" class=\"wp-image-2965\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Pasar la bola a un bol y engrasar la superficie con un chorrito de aceite de oliva virgen extra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 12<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-159-1024x683.png\" alt=\"\" class=\"wp-image-2964 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-159-1024x683.png\" alt=\"\" class=\"wp-image-2964\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Cubrir con film transparente y dejar reposar en el horno apagado, pero con la luz encendida, hasta duplicar el volumen inicial; tardar\u00e1 unas 2 horas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 13<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-158-1024x683.png\" alt=\"\" class=\"wp-image-2963 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-158-1024x683.png\" alt=\"\" class=\"wp-image-2963\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Mientras tanto, prepara la salsa; pelar las cebollas y cortarlas en rodajas finas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 14<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-157-1024x683.png\" alt=\"\" class=\"wp-image-2962 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-157-1024x683.png\" alt=\"\" class=\"wp-image-2962\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Picar los tomates pelados o cortarlos en tiras. Si quieres tambi\u00e9n puedes licuarlos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 15<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-156-1024x683.png\" alt=\"\" class=\"wp-image-2961 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-156-1024x683.png\" alt=\"\" class=\"wp-image-2961\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>En un cazo vierte el aceite de oliva virgen extra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 16<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-155-1024x683.png\" alt=\"\" class=\"wp-image-2960 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-155-1024x683.png\" alt=\"\" class=\"wp-image-2960\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>A\u00f1ade los filetes de anchoa bien escurridos del aceite de conservaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 17<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-154-1024x683.png\" alt=\"\" class=\"wp-image-2959 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-154-1024x683.png\" alt=\"\" class=\"wp-image-2959\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Agrega las cebollas y cocina a fuego lento hasta que se ablanden bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 18<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-153-1024x683.png\" alt=\"\" class=\"wp-image-2958 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-153-1024x683.png\" alt=\"\" class=\"wp-image-2958\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Vierta los tomates, sazone con sal y cubra con la tapa. Cocine a fuego lento durante aproximadamente una hora y media. Si es necesario, a\u00f1ade un cazo de agua caliente mientras cocinas. Apaga y deja enfriar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 19<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-152-1024x683.png\" alt=\"\" class=\"wp-image-2957 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-152-1024x683.png\" alt=\"\" class=\"wp-image-2957\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Engrasa un molde de 24\u00d732 cent\u00edmetros.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 20<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-151-1024x683.png\" alt=\"\" class=\"wp-image-2956 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-151-1024x683.png\" alt=\"\" class=\"wp-image-2956\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Retirar la masa leudada y darle la vuelta directamente en la sart\u00e9n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 21<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-150-1024x683.png\" alt=\"\" class=\"wp-image-2955 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-150-1024x683.png\" alt=\"\" class=\"wp-image-2955\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Con las manos ligeramente untadas con aceite, extiende suavemente la masa sin romper las burbujas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 22<br><\/strong>Disponer los filetes de anchoa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 23<br><\/strong>Cubrir con film transparente y dejar reposar durante unos treinta minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 24<br><\/strong>Cortar la mitad del queso caciocavallo en cubos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 25<br><\/strong>Rallar la segunda mitad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 26<br><\/strong>Pasado el tiempo de leudado, retirar la masa y esparcir los trozos de queso por la superficie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 27<br><\/strong>Espolvorea con la salsa de cebolla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 28<br><\/strong>Agrega el queso caciocavallo rallado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 29<br><\/strong>Continuar con el pan rallado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 30<br><\/strong>Finalmente, condimente con or\u00e9gano seco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 31<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-149-1024x683.png\" alt=\"\" class=\"wp-image-2954 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-149-1024x683.png\" alt=\"\" class=\"wp-image-2954\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Dejamos reposar la masa unos quince minutos, o hasta que no est\u00e9 bien hinchada. Hornea en horno est\u00e1tico a 250\u00b0 C (482\u00b0 F) durante diez minutos, colocando el molde en el primer nivel, el m\u00e1s bajo, luego mu\u00e9velo al segundo nivel, el intermedio, y contin\u00faa cocinando por otros diez minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Paso 32<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-148-1024x683.png\" alt=\"\" class=\"wp-image-2953 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-148-1024x683.png\" alt=\"\" class=\"wp-image-2953\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br><\/strong>Cuando los bordes est\u00e9n ligeramente dorados, sacar el sfincione del horno y dejar reposar unos minutos. Cortar en cuadrados y servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tiempo total: 1H + tiempo de subida Dificultad: Baja Sirve: 6 personas La &nbsp;sfincione (pronunciada sfihn-chao-niy) es una pizza f\u00e1cil y sabrosa de masa gruesa , t\u00edpica de la cocina [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2951","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sfincione: la aut\u00e9ntica y sabrosa receta de la popular pizza siciliana - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.recetas-es.top\/?p=2951\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sfincione: la aut\u00e9ntica y sabrosa receta de la popular pizza siciliana - 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