Muffuletta Palermitana
Consumed in Sicily on November 2 for the Commemoration of the dead, Muffuletta Palermitana, also called "Moffoletta", is an ancient tradition. Let's prepare them together!
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[instagram-feed feed=1]What I propose today is the recipe for a "sandwich" - even if calling it that does not do it justice. Traditionally prepared and consumed for the week of the feast of All Saints (tutti i Santi) or (la festa dei morti) the Day of the Dead, even if in recent years, given the 'high demand derived from their goodness, they can be found almost all year round. Muffuletta also known as Moffoletta is a soft, round, slightly flattened bun, covered with sesame seeds.
The Sicilian tradition, and Palermo in particular, wants the day dedicated to the commemoration of the dead to be used to eat this bread. The warm and fragrant bread freshly baked by the bakeries is seasoned according to two different versions. In the schietta version the muffuletta is cut in half, sprinkled with abundant extra virgin olive oil, salted sardines (alternatively anchovies in oil), grated caciocavallo, oregano, salt and pepper. The other variant, the maritata, involves the addition of slices of fresh ricotta. In this case I added the shaved Parmigiano Reggiano because here in the United States it is really difficult to find Caciocavallo cheese!
The operations described require the use of the stand mixer or food processor but, with a little effort, you will get the same results even by kneading by hand.
Let's find out how to proceed!
- 500 g Manitoba flour or all purpose flour
- 10 g salt
- 10 g white sugar
- 250 ml lukewarm water
- 7 g dry yeast
- 30 g extra virgin olive oil
- 1 tsp barley malt (to give color)
- 1 dash sesame seeds (as much as you want!)
- 1 drizzle Extra virgin olive oil
- 4 1 Anchovies in oil
- 1 pinch Oregano
- 1/2 cup Shaved Caciocavallo cheese or shaved parmesan
After sifting the flour on a bowl, pour into the mixer with dry yeast, sugar, barley malt and water.
Operate the machine with the hook and start kneading.As soon as the gluten mesh has formed, add the oil a little at a time, only after the previous one has been absorbed.
At this point, stir in the salt and work a couple of minutes more, until it is completely dissolved.
Turn the mass over on the work surface, make folds 2-3 times, form a loaf and place it in a bowl greased with a little oil. Cover with cling film and let rise until doubled in volume. I covered it with a towel and in my case, given the temperature conditions, it took just over 2 hours. Transfer the dough to a pastry board and with the help of a cutter, obtain pieces of about 100 g (for larger muffulettes, go up to 150 g). Knead the dough giving it the shape of a ball trying to close it well from all sides. Press them lightly to stretch them into discs. 6 in this case. Proceed until the dough is used up. With a brush dipped in water, moisten the muffolette on the surface and cover them with a handful of sesame seeds. Line a baking tray with parchment paper and lay the rolls on them, spaced from each other for an hour or hour and a half. Cover with a clean cloth.
Set the oven to 200 ° and bring it to temperature. Bake at medium height for the time necessary to brown them. In my case it took 25/30 minutes but, as I always repeat, this depends on the characteristics of the oven in your home.
As soon as they have cooled down, the muffulette are ready to be stuffed!
Cut the muffoletta in half and sprinkle with oil on both sides, 3-4 salted sardines or anchovies in oil, a handful of semi-seasoned caciocavallo cheese grated in strings, a sprinkling of oregano and a pinch of sale and pepper.
Please note: each flour has a different absorption capacity of liquids. If the dough seems too hard, add a little more water. The result must be that of obtaining a compact and relatively soft mass.
You can even add some slices of heirloom tomatoes or even add fresh mozzarella with ton of oregano!
