The Messina pidone is a typical product of Sicilian cuisine, appreciated for its irresistible flavor and simplicity. It is a delicious leavened dough pocket filled with genuine ingredients like escarole, anchovies, and cheese, then fried to achieve a unique crispiness. A classic of Messina street food, easy to prepare and perfect for an aperitif, an informal dinner, or a tasty snack.
In a bowl, dissolve the fresh yeast in warm water along with the sugar. Gradually add the flour, extra virgin olive oil, and finally the salt. Knead until you obtain a smooth and elastic dough. Cover the dough with a cloth and let it rise in a warm place for about 1-2 hours, until it doubles in volume.
Wash and dry the escarole, then cut it into pieces. In a pan, sauté the escarole with a drizzle of oil and a pinch of black pepper until wilted. Dice the provola and, if necessary, desalinate the anchovy fillets.
Roll out the dough on a floured surface to a thickness of about 3 mm. Cut out discs about 15 cm in diameter. Fill each disc with some escarole, a few pieces of provola, and an anchovy fillet, leaving the edges free. Fold the discs in half, forming a half-moon shape.
Heat plenty of oil in a deep pan; the oil should be very hot (about 170-180°C). Fry the pidoni a few at a time, turning them to achieve an even golden color. Drain them on absorbent paper to remove excess oil.
Serve your Messina pidoni hot to best enjoy the crispiness of the dough and the melty, flavorful filling.
Messina pidone
Ideal as an appetizer, finger food, or main dish, perfect for savoring the authentic taste of Messina cuisine.
Italia, Sicilia
| Energy (kcal) | 176.19 |
| Carbohydrates (g) | 18.44 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 5.14 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 14.76 |
| Fiber (g) | 0.76 |
| Sale (g) | 1.7 |
