🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Sift the flour onto a work surface and knead it with water.

2. 2

   Add the yeast, salt, and a drizzle of extra virgin olive oil.

3. 3

   Work the dough with your hands until it becomes soft and elastic.

4. 4

   Let the dough rest for at least two hours.

5. 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.

6. 6

   For the red version, spread the tomato sauce over the Cuḍḍiruni base using a ladle; omit this step for the white version.

7. 7

   Add a generous sprinkle of grated Sicilian pecorino cheese and the sliced spring onions.

8. 8

   Arrange the anchovy fillets on the Cuḍḍiruni, and optionally, add some black olives.

9. 9

   Dust with freshly ground black pepper and drizzle with a swirl of good Sicilian extra virgin olive oil.

10. 10

    Bake the Cuḍḍiruni from Ciminna at 180°C for about 3 minutes. Once done, enjoy!