Sfinichini
4 servings
120 minutes
Recipe from the book by Alena Spirina "National Pies" .
1
Prepare the dough. Dissolve yeast in water, add sugar and mix. Combine flour with salt. Mix flour with the yeast solution, add olive oil and knead the dough. Knead until smooth using a stand mixer or by hand. The dough will be quite strong. Grease a clean spacious bowl with olive oil, place the dough in it, cover with a lid and leave to ferment for 3 hours. During this time, perform two folds of the dough at 30 and 90 minutes after fermentation starts.
- Fresh yeast: 3 g
- Water: 180 ml
- Sugar: 1 teaspoon
- Wheat flour: 300 g
- Olive oil: 7 tablespoons
2
Prepare the filling. Bring 3 liters of water to a boil, add salt. Break broccoli into florets, place in boiling water, and blanch for 3-5 minutes after it boils again. Drain in a colander and dry. Cut the stems and break the florets into smaller pieces. If the broccoli is frozen, there's no need to boil it, just thaw it in a colander. Peel and slice the garlic thinly. Heat 3-5 tablespoons of olive oil in a saucepan, add garlic and hot pepper. Cook over medium heat, stirring, until the garlic is lightly browned. Add broccoli, salt, and cook for 3-5 minutes, stirring often to coat the cabbage well with oil. Let cool.
- Broccoli cabbage: 450 g
- Garlic: 2 cloves
- Chili pepper flakes: pinch
- Olive oil: 7 tablespoons
- Salt: to taste
3
Mix ricotta with cream in a blender.
- Ricotta cheese: 200 g
- Cream: 5 tablespoon
4
Preheat the oven with the stone to 220 °C 30 minutes before baking the pie.
5
Divide the dough into two equal parts. Roll half of the dough on a baking paper into a round flatbread with a diameter of 25-27 cm. Sprinkle the dough with 1 tablespoon of breadcrumbs, place ricotta or Adyghe cheese on top. Add broccoli on the cheese. Sprinkle with grated Parmesan, remaining breadcrumbs, and drizzle with 1 tablespoon of olive oil.
- Breadcrumbs: 2 tablespoons
- Ricotta cheese: 200 g
- Broccoli cabbage: 450 g
- Parmesan cheese: 30 g
- Breadcrumbs: 2 tablespoons
- Olive oil: 7 tablespoons
6
Roll out the second half of the dough into a circle the same diameter as the first. Cover the filling, remove the air, and seal the seam by pulling the bottom layer of dough over the top.
7
Grease or spray the pie surface with water. Use a board or shovel to transfer the pie along with the paper onto the hot stone.
- Water: 180 ml
8
Bake for 25 minutes. Transfer the pie to a rack and cool for about 30 minutes. Cut into wedges and serve.