Rosticceria Palermitana
Rosticceria Palermitana | Sicilian calzoni | Authentic recipe
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[instagram-feed feed=1]This recipe I am about to show you is one of the typical delicacies of my beloved Sicily, it is basically the fast food of Palermo! It is known precisely as Sicilian Rosticceria o Tavola Calda and in the city of Palermo it is called Rosticceria Palermitana.
The particular incredibly soft and slightly sweet brioche dough which is the basis of these nice and tasty Sicilian rustics, welcomes in various forms savory fillings based on ricotta, spinach, cold cuts such as salame or cooked ham, wurstel and cheese such as mozzarella or fior di latte. In fact, Rosticceria Palemitana recipe is also characterized by the variety of forms in which it is prepared. Rollò with würstel, (hot dogs), savory croissants, rustic rolls and tasty soft pizzas.
In this recipe, I show you the classic filling that you will surely find in every Palermo's cafe, namely Calzone with cooked ham (prosciutto cotto) and mozzarella. I'll show you also how to make rolls' with würstel and mini pizzas.
So have fun make these with your kids because it is that easy!
- 500 g Manitoba flour or (High gluten flour)
- 290 g water (cold in the summertime)
- 50 g granulated white sugar
- 50 g lard
- 15 g salt
- 7 g dry yeast
- 200 g prosciutto cotto - Parmacotto brand recommened (cooked ham, thinly sliced)
- 1 1 mozzarella cheese (sliced in chunks)
- 50 g Tomato sauce
- 1 1 Fresh basil leaf (optional)
- 1 pinch Oregano
- 3 1 Würstel (wieners)
- For the dough (pasta brioche):
In the bowl of your food processor or stand mixer, sift the flour, add the dry yeast, sugar, water and knead on speed 2 for 4 minutes.
Add lard and salt and continue to knead for another 8 minutes until the dough is detached from the walls of the stand mixer's bowl.
Transfer the dough on the counter table, fold the dough forward (about 3-4 times).
Cover with a bowl and let it rest for 30 minutes.
Make pieces of 100g each. 9 pieces total.
Form round balls and display them on a baking tray with some parchment paper.
Leave to rise in a baking tray in the turned off oven with the light on for 1 hour.
Time is up!
Form the calzone by stuffing with cooked ham, mozzarella and tomato sauce (see quickly tomato sauce recipe below).
Quickly tomato sauce recipe: In a small bowl add 6-8 oz of tomato sauce, add salt, pepper, oregano, extra virgin olive oil and fresh basil leaves to taste. Easy peasy!
Close the calzone like it was a gyoza.
Make a round shape for the mini pizzas as well.
Make the shape for your rollo' with würstel.
Leave to rise for another hour inside turned off oven.
Now the rising time is over!
Brush each calzone with the beaten egg, a little more of tomato sauce, and add some sesame seeds on top.
Bake at 200 degrees or 400F for 12 minutes.
For the mini pizzas, add tomato sauce and cook for the time indicated.
Then take out, add mozzarella cheese and put it back in the oven for additional 3/4 minutes until mozzarella is melted.
Take also the calzoni out of the oven and add sliced mozzarella on top and put back in the oven for another 6 minutes until golden brown!
Take them out of the oven and serve immediately!
Enjoy and tag me on your pic on Instagram!
You can store them in room temperature or refrigerator.
Quickly rewarm them in the oven for 10 minutes or microwave for 1-2 minutes.
*You can find Manitoba flour or farina 00' in Italian stores or on Amazon.
