The Messina pidone is a typical product of Sicilian cuisine, appreciated for its irresistible flavor and simplicity. It is a delicious little bundle of leavened dough filled with genuine ingredients such as escarole, anchovies, and cheese, and then fried to achieve a unique crispness. A classic of Messina street food, easy to prepare and perfect for an aperitif, an informal dinner, or a tasty snack.
Discover our recipe to make these tasty Sicilian pastries at home!
Ingredients for about 10 pidoni
For the dough:
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500 g of 00 flour
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300 ml of lukewarm water
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10 g of fresh brewer's yeast
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2 tablespoons of extra virgin olive oil
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1 teaspoon of sugar
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10 g of salt
For the filling:
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300 g of escarole (endive)
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200 g of provola (or melting cheese)
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6-8 fillets of anchovies in salt or in oil
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Extra virgin olive oil to taste.
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Black pepper to taste
For frying:
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Sunflower or peanut oil
Step by step preparation
1. Prepare the dough
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In a bowl, dissolve the fresh brewer's yeast in warm water along with the sugar.
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Gradually add the flour, the extra virgin olive oil, and finally, the salt. Knead until you obtain a smooth and elastic dough.
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Cover the dough with a cloth and let it rise in a warm place for about 1-2 hours, until it doubles in volume.
2. Prepare the filling
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Wash and dry the escarole, then cut it into pieces.
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In a pan, sauté the escarole with a drizzle of oil and a pinch of black pepper until it wilts.
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Cut the provola into cubes and, if necessary, desalinate the anchovy fillets.
3. Assemble the pigs
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Roll out the dough on a floured surface until you achieve a thickness of about 3 mm.
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Cut out discs of about 15 cm in diameter.
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Stuff each disc with a bit of escarole, a few pieces of provola, and a fillet of anchovy, leaving the edges free.
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Fold the discs in half, forming a half-moon, and seal them well by pinching the edges with your fingers or with a fork to prevent the filling from leaking out during cooking.
4. Fry the peas
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Heat plenty of oil in a deep pan; the oil should be hot (about 170-180°C).
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Fry the dumplings a few at a time, turning them to achieve an even golden color.
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"Blot on absorbent paper to remove excess oil."
Serve your Messina pidoni
Your homemade Messina pidoni are ready! Serve them hot to fully enjoy the crunchiness of the dough and the gooey, flavorful filling. They are ideal as an appetizer, finger food, or a main dish, perfect for savoring all the authentic flavors of Messina cuisine.
