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The Messina pidone is a typical product of Sicilian cuisine, appreciated for its irresistible flavor and simplicity. It is a delicious pocket of leavened dough filled with wholesome ingredients such as escarole, anchovies, and cheese, then fried to achieve unique crispness. A Messina street food classic, easy to prepare and perfect for an appetizer, an informal dinner, or a tasty snack.
In a bowl, dissolve the fresh brewer's yeast in lukewarm water together 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 doubled 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. Cut the provola into cubes and, if necessary, desalinate the anchovy fillets.
Roll out the dough on a floured surface until about 3 mm thick. 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 crescent.
Heat plenty of oil in a deep pan; the oil must be very hot (about 170-180°C). Fry the pidoni a few at a time, turning them to get even browning. Drain them on paper towels to remove excess oil.
Serve your Messina pidoni hot to best enjoy the crispness of the dough and the stretchy, flavorful filling.
Messina pidone
Ideal as an appetizer, finger food, or main dish, perfect for enjoying all the authentic flavor of Messina cuisine.
Italia, Sicilia
| Energy (kcal) | 220.74 |
| Carbohydrates (g) | 26.22 |
| of which sugars (g) | 1.68 |
| Fat (g) | 7.24 |
| of which saturates (g) | 2.5 |
| Protein (g) | 14.1 |
| Fibre (g) | 0.95 |
| Salt (g) | 1.41 |
