Warning Cookies are used on this site to provide the best user experience. If you continue, we assume that you agree to receive cookies from this site. OK

Pitoni (Pytons) Messinesi

by Adriana Sicilè
Pitoni (Pytons) Messinesi

500 gr. of the first millstone semolina flour, 1 yeast cube, 50 gr. of lard for desserts. 15 gr. of salt, 50 gr. of salted anchovies, 500 gr. curly endive (endive), 200 gr. of scamorza cheese, 7 ripe tomatoes, olive oil and good quality seeds.


1 In a saucepan, warm 200 g of water in which you will dilute the salt and the yeast, stirring until complete solution.

2 On a level pour the flour and arrange it so as to form a circular furrow where you will pour the previously prepared yeast. Knead until all the liquid is absorbed, then add the lard and continue to knead until it is all mixed together.

3 The dough should remain soft and not stick to your hands. Adjust everything with warm water and flour then wrap the dough in a cloth and let it rest and rise for as long as necessary (from 2 to 3 hours).

4 Cut the scamorza cheese into small cubes and chop the curly endive into small pieces, cut the tomato into small pieces. Form 10 pieces of equal weight without kneading further. Roll out a dough with a rolling pin until it is reduced to a sheet of about 2/3 mm thick, then place a medium-sized overturned dish on top and cut out a circle with a knife, removing the remains of the dough.

5 Put in the lower semicircle 3 4 pieces of anchovies, a tuft of curly endive, the equivalent of 20 g. of scamorza cheese cut into cubes, a pinch of salt and the tomato cut into small pieces. Cover up until the edges match and press along the circumference with your fingers to make the edges stick together.
6 The operation must be repeated for all the remaining cakes. Fry in plenty of boiling oil until golden brown. Suggestions For a perfect success of the recipe it is essential to scrupulously follow the choice of ingredients and preparation steps.

7 Do not heat the water too much as a temperature higher than 30/35 degrees destroys the yeast ferments making it practically ineffective. Before flattening the dough it is necessary to dust the work surface with flour so as not to attack the python.

8 During the preparation of the python it is necessary to arrange the ingredients without dirtying the edges with oil and flour, which will have to be overlapped in order to allow a perfect welding for a good outcome of the python. Dip the python in oil after at least 5 minutes from preparation to allow consolidation of the weld. The python, during frying, must float in the oil; therefore if you do not have a fryer you can get excellent results by using an aluminum casserole with high edges in which a quantity of seed oil must be poured to make the pythons float (about 2 l).

9 Arrange the fried pythons in a horizontal position and on absorbent paper to evenly distribute the internal mixture and allow the excess oil to absorb. Serve still hot.


No posts found

Write a review
<script id="mcjs">!function(c,h,i,m,p){m=c.createElement(h),p=c.getElementsByTagName(h)[0],m.async=1,m.src=i,p.parentNode.insertBefore(m,p)}(document,"script","https://chimpstatic.com/mcjs-connected/js/users/20234de8ea07fa334f475437c/3332ad803bc6e3aab266622a8.js");</script>