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The Sicilian Table: Lo Sfincione

  This is the second edition of The Sicilian Table: Scacce & Stories, and I’m delighted to share a recipe rooted in a bread-based tradition, this time from Palermo: lo sfincione . You would be right in thinking that it doesn’t sit neatly alongside scacce or impanate , even though it carries that same deeply rooted sense of place. Rather, it sits beside them; a reminder that each town has its own expression of something baked, folded, filled, or topped. In Palermo, that expression takes the form of sfincione , a tradition that comes with a story close to my guest contributor’s heart. When Lindsay Marie Morris shared her story with me, it was clear that it wasn’t only about sfincione — the Palermitan-style pizza of Sicily, but also about migration, separation, letters that could no longer be sent, and a love that endured across war and distance. Lindsay begins by tracing her connection to Sicily and the lives lived between two places. Her story unfolds through her grandparents,...
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Crostata di Cotogna (Quince Tart)


Quince Tart - made with LOVE

I held onto the last few quinces that weren't quite ripe for a rainy day, and such is it today.  The sweet aroma of the quinces in my kitchen told me that they were ripe and ready for my next recipe - Quince Tart.

What makes a good tart is nailing the pastry as well as having a filling that compliments the richness of the base. I encouraged my youngest daughter to assist me in making the tart. She was given  full reigns in making the base following the Artusi recipe I wrote about in my previous post -Crostata di Prugna (Plum Tart) while I set off stewing some quinces for the filling and slicing and roasting the rest for the topping.

My only instructions for her were.... put love into it and you will be guaranteed a great base!  With much tribulation and may I add lots of LOVE, she managed to pull off a great base for her first ever attempt.

The filling once stewed was cooked down to a jam consistency as per recipe found in Quince-Mela Cotogna.  The jam is poured into the baked base and decorated with slices of roasted quince.  Baked in a moderate oven, allowed to cool and dusted with icing sugar. The tart can also be eaten warm with a dollop of marscarpone cream cheese.

May I add that half the warm tart disappeared before it saw any cream cheese!




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