Cuḍḍiruni from Ciminna Delicacy: A Culinary Journey

The “cuḍḍiruni” is a tasty focaccia typical of some villages in the Palermo area, such as Ciminna, Villafrati, Baucina, and Lercara Friddi.
The Cuḍḍiruni from Ciminna is made using exclusively hard durum wheat semolina flour, creating a dough that is a cross between pizza and sfincione.
This focaccia is the star of a lively festival held in the picturesque village located in the Province of Palermo.
The “cuḍḍiruni” is an integral part of Sicily’s rich tradition of pizzas and focaccias and comes in two variations: white, without tomatoes, or red.
The toppings consist of anchovies, spring onions, and pecorino cheese.
Sometimes, breadcrumbs are also added.
The authenticity of the “cuḍḍiruni” shines best when enjoyed warm, following the ancient culinary tradition.
It’s interesting to note that in the past, the “cuḍḍiruni” came to life during the homemade bread preparation, using the “excess” dough that was enriched with toppings and served warm to the little ones, creating a delightful blend of comfort food and local history.

Yields and Prep Times

• Serves: 6 people
• Prep Time: 2 hours and 30 minutes (including dough rising time)
• Cook Time: 5 minutes
• Total Time: 2h 35m

Nutritional values per serving of Cuḍḍiruni from Ciminna

• Calories: 400 kcal
• Proteins: 15 g
• Fats: 10 g
• Carbohydrates: 60 g
• Fiber: 4 g

Ingredients

• 1 kg of durum wheat semolina flour
• 50 g of pizza yeast
• 20 g of salt
• 500 g of tomato sauce
• 5 spring onions
• 300 g of grated Sicilian pecorino cheese
• water
• extra virgin olive oil
• anchovy fillets
• 200 g of breadcrumbs (optional)
• freshly ground black pepper

Directions

1. Sift the flour onto a work surface and knead it with water.
2. Add the yeast, salt, and a drizzle of extra virgin olive oil.
3. Work the dough with your hands until it becomes soft and elastic.
4. Let the dough rest for at least two hours.
5. After this time, divide the dough into small loaves and flatten them with your hands to give them a round shape, forming the base of the Cuḍḍiruni (keep in mind that Cuḍḍiruni from Ciminna should be slightly smaller in size than a pizza).
6. For the red version, spread the tomato sauce over the Cuḍḍiruni base using a ladle, while for the white version, omit this step.
7. Now add a generous sprinkle of grated Sicilian pecorino cheese and the sliced spring onions.
8. Arrange the anchovy fillets on the Cuḍḍiruni, and optionally, if you like, some black olives.
9. Dust with freshly ground black pepper and drizzle with a swirl of good Sicilian extra virgin olive oil.
10. Finally, bake the Cuḍḍiruni from Ciminna at 180°C (355°F) for about 3 minutes. Once done, enjoy!

Wine Pairing

To best pair Cuḍḍiruni from Ciminna, we recommend opting for a robust and full-bodied Sicilian red wine.
In this case, an excellent choice could be Nero d’Avola, a native red wine of the island that pairs beautifully with the intense and rich flavors present in Cuḍḍiruni.
Nero d’Avola is known for its deep shades of ripe black fruit, such as plum and cherry, combined with spicy nuances and subtle earthy notes.
These aromas harmonize perfectly with the sweetness of cooked onions and the salty taste of anchovies found in Cuḍḍiruni.
The wine’s slight acidity also helps balance the richness of pecorino cheese and counteracts the dough’s softness.
Pairing Nero d’Avola with Cuḍḍiruni from Ciminna creates a complete tasting experience, where the complex wine aromas intertwine with the combination of flavors present in the focaccia.
This synergy between wine and food makes every bite even more satisfying and memorable, offering a tasting that fully celebrates the authenticity of traditional Sicilian dishes.

How to Store Cuḍḍiruni from Ciminna

To properly store Cuḍḍiruni from Ciminna and maintain its freshness and quality, we recommend following these notes:

1. Cooling before storage: Allow the Cuḍḍiruni to cool completely at room temperature before storing it. This prevents internal moisture from creating condensation inside the storage container.
2. Wrapping: Wrap the Cuḍḍiruni in aluminum foil or plastic wrap to protect it from air exposure and prevent drying out.
3. Airtight container: Store the Cuḍḍiruni in an airtight container or food box with a lid. Ensure that the container is tightly sealed to prevent contamination from external odors.
4. Refrigeration: While Cuḍḍiruni from Ciminna can be stored at room temperature for a short period, it is advisable to refrigerate it. Make sure the Cuḍḍiruni is well covered before placing it in the refrigerator.
5. Prompt consumption: Try to consume the Cuḍḍiruni within 2-3 days of preparation to ensure maximum freshness and flavor.
6. Heating before consumption: Before serving the Cuḍḍiruni, you can lightly reheat it in a preheated oven at a low temperature or in a microwave oven. This will help restore it to the desired texture and flavor.

Remember that Cuddiruni is best enjoyed when freshly made, so try to plan its preparation so that you can savor it at its best.

Your culinary adventure with Ricette di Sicilia: Cuḍḍiruni from Ciminna

In conclusion, Cuḍḍiruni from Ciminna is a delicacy that embodies the authentic Sicilian culinary tradition.
With its crispy pasta base, topped with tomato sauce, pecorino cheese, anchovies, and spring onions, this dish tells the story and love for the flavors of the island.
Its preparation requires dedication and care, but the result is an irresistible bite that will captivate the palates of anyone who tastes it.
Whether you prefer the white or red version, Cuḍḍiruni is a culinary experience that travels through time and the culture of Ciminna.
Once baked, its inviting aroma will fill the room, preparing you to savor an authentic piece of Sicily.
Prepare it with passion and share it with your loved ones because every bite of Cuḍḍiruni is a sensory journey into this fascinating gastronomic tradition.

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