Sfince, sfinci, sfinge - whatever you call them, these Sicilian sweets are a delightful treat deeply rooted in the island's culinary traditions. From the simple fried dough balls to the elaborate ricotta-filled pastries, sfince offer a taste of Sicily's rich history and festive spirit.
What are Sfince?
Sfince are essentially fried dough pastries, a staple in Sicilian cuisine. The term "sfince" encompasses a range of variations, from basic fried dough balls coated in sugar to more elaborate creations filled with ricotta cream and adorned with candied fruit. The beauty of sfince lies in their simplicity and versatility, making them a beloved treat for various occasions.
The History of Sfince
The history of sfince is as rich and layered as the pastry itself. Some believe the origins can be traced back to the Roman era. Another legend connects sfince to Saint Joseph, who, according to the story, sold fried dough to support his family while fleeing to Egypt with Mary and Jesus.
Variations of Sfince
The world of sfince is diverse, with each variation offering a unique flavor and texture profile. Here are some popular types:
Sfinci Siciliane (Simple Fried Dough Balls): These are the most basic form of sfince, consisting of leavened dough that is fried and then coated in granulated sugar. Some recipes incorporate "uva passa" (sultana raisins) and pine nuts into the dough. Some add cinnamon. They are best enjoyed warm, fresh out of the fryer, and can be dipped in acacia honey or orange blossom honey for an extra touch of sweetness.
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Sfinci di San Giuseppe: These sfince are associated with the Feast of Saint Joseph (Festa del Papà) on March 19th. Unlike the simple sfince, these are made from pasta choux, a light pastry dough. They are fried until golden brown, then cut open and filled with a sweet ricotta cream studded with chocolate chips. The pastries are typically decorated with candied fruit, such as orange peel and cherries.
Sfinci di Riso Messinesi (Messina Rice Fritters): This variation features a unique twist, incorporating rice into the dough. The rice is cooked in milk with citrus zest, then formed into fritters and fried. After frying, they are coated in a mixture of sugar and cinnamon. These fritters are a popular treat during Carnival and the Feast of Saint Joseph.
Sfince con Patate (Potato Sfince): In some regions of Sicily, sfince are made with mashed potatoes in the dough. The potatoes add moisture and create a soft, pillowy texture. These sfince are typically flavored with anise seeds and orange zest, then fried and coated in sugar and cinnamon.
Making Sfince at Home
Making sfince at home is a rewarding experience. Here are a couple of approaches, depending on the type of sfince you wish to prepare:
Simple Sfinci Siciliane Recipe
Ingredients:
- 150g Farina 00 (all-purpose flour)
- 100g Farina di forza (strong bread flour, e.g., Manitoba)
- 8g fresh brewer's yeast (or 4g dry active yeast)
- 20ml extra virgin olive oil (about 1 tablespoon)
- 20g sugar (about 1 tablespoon)
- Arachidi oil for frying
- 20ml Marsala wine (or other sweet liqueur)
- Pinoli (pine nuts)
- Uvetta (raisins)
- Grated orange zest
- Grated lemon zest
- Granulated sugar, for coating
- Acacia honey or orange blossom honey (optional), for dipping
- Colored sugar sprinkles (optional), for decoration
Instructions:
- Prepare the Dough:
- Warm the water until lukewarm, then dissolve the yeast in it. Let it sit for 10-15 minutes to activate.
- In a large bowl, combine the flour and sugar.
- Gradually add the yeast mixture to the flour mixture, mixing with a fork until a smooth batter forms.
- Add the olive oil and mix well.
- Incorporate the salt and any additional ingredients (Marsala, citrus zest, raisins, pine nuts).
- Proof the Dough:
- Cover the dough and let it rise in a warm place until doubled in volume (about 3 hours, depending on the environment).
- Fry the Sfince:
- Heat arachidi oil in a deep pot.
- Use two spoons to scoop a portion of dough and gently drop it into the hot oil.
- Cook for 3-4 minutes per side, turning occasionally until golden brown and puffed up.
- Remove the sfince and place them on paper towels to drain excess oil.
- Coat and Serve:
- While the sfince are still warm, roll them in granulated sugar.
- Serve immediately. Optionally, drizzle with honey or sprinkle with colored sugar.
Sfinci di Riso Messinesi Recipe
Ingredients:
- Rice (such as Roma or Originario)
- Milk
- Sugar
- Grated zest of orange and lemon
- Cinnamon
- Flour, for dusting
- Arachidi oil, for frying
Instructions:
- Cook the Rice:
- Boil the rice in lightly salted water for 5 minutes.
- Drain the rice and cook it in milk with sugar and citrus zest.
- Cook over low heat, allowing the rice to absorb the milk slowly, until it becomes creamy and dense.
- Cool the Rice Mixture:
- Spread the rice mixture on a baking sheet lined with parchment paper.
- Level the surface with a spatula and let it cool completely.
- Shape and Fry the Fritters:
- Mix granulated sugar and cinnamon.
- Once the rice mixture is cold, form it into elongated fritters.
- Gently dust the fritters with flour.
- Let them rest for 15 minutes to dry slightly.
- Fry the fritters in hot oil until golden brown.
- Coat and Serve:
- Place the fried fritters on paper towels to drain excess oil.
- While still warm, coat them in the sugar and cinnamon mixture.
- Serve warm or cold.
Tips for Perfect Sfince
- Use Quality Ingredients: The flavor of sfince depends on the quality of the ingredients. Use good quality flour, fresh yeast, and flavorful citrus zest.
- Control the Oil Temperature: Maintaining the correct oil temperature is essential for frying sfince properly. If the oil is too hot, the sfince will burn on the outside while remaining raw on the inside. If the oil is not hot enough, the sfince will absorb too much oil and become greasy.
- Don't Overcrowd the Pan: Fry the sfince in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.
- Serve Warm: Sfince are best enjoyed warm, when they are at their most flavorful and texturally appealing.
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Leggi anche: Tradizioni Siciliane di Ognissanti