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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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Gelo di Anguria (Watermelon Pudding)


I've been meaning to make this desert for a very long time but never got around to it.  It was yesterday's extreme heat that made me crave for a refreshing desert other than ice-cream; one that quenches your thirst and sets you off dreaming about Sicilian sunsets. This chilled watermelon pudding  known in Italian as gelo di melone or gelo di anguria or in dialect, gelu du muluni, is a Sicilian desert from Palermo that carries traces of Arabic flavours through the use of cinnamon, pistachio and cocoa or bitter chocolate topping the watermelon puree. Traditionally, jasmine was left to macerate all night in a cup of water and then mixed through the juice during cooking to add floral tones. I don't own a jasmine plant, so left this ingredient out, however vanilla or even a drop of rosewater would be lovely too. 

I first came across gelo di melone from a lovely book I own titled Seasons of Sicily by Natalia Ravida` and share it with you here.  I have modified the recipe slightly reducing quantities and converting to gram measurements.  The watermelon puree is thickened with corn starch and can be served in glasses or shaped in molds and once set, topped with the remaining ingredients just before serving.  


Gelo di Anguria (Watermelon Pudding)

Serves 4
Ingredients:
500 grams pureed and strained watermelon
30 grams cornstarch
35 grams castor sugar
1 teaspoon vanilla extract or drop of rosewater

Garnish:
Pistachio, crushed
Dark chocolate, chopped or sprinkle of cocoa powder
Sprinkle of cinnamon

Cut watermelon into pieces and squeeze through a mouli or juicer. Strain the watermelon juice through a sieve to remove any seeds.  In a medium sized pot, mix the corn starch with sugar. Gradually add the juice to the pot while stirring with a whisk to dissolve all sugar and avoiding any lumps and then stir in the vanilla extract. Cook over a medium heat, stirring continuously to prevent sticking until it reaches boiling point - about 7 minutes. Turn off heat. The mixture will have a light creamy consistency.

Pour into individual glass bowls and allow to cool. If you use molds, rinsing them with water before pouring in the watermelon will help them easily unmold after chilling. If pouring into glasses, make sure the watermelon has cooled enough to keep the glass from cracking.

Chill in the refrigerator to fully set and just before serving sprinkle with chocolate, pistachio and a dash of cinnamon. Top with a jasmine flower if you have them growing in your garden. This desert is served cold and can keep in the fridge for up to four days.

Enjoy!




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