How to cook Italian Palermo Tiles Recipe

"Italian Palermo Tiles Recipe,Ingredients ,For base: ,For stuffing: ,How to Make Italian Palermo Tiles Recipe: "

January 21, 2022 2 min read

Italian Palermo Tiles Recipe

Dalgano - Italian Food | Ubin Palermo is a rustic dish with a delicious filling made with tomato sauce, mozzarella, and cooked ham wrapped in a soft leavened dough skin. Easy-to-make stuffed pizza, ideal as a snack or for a quick lunch.

The Palermo tile is a great classic of Sicilian rotisserie, here again, proposed in a version with cooked ham (there is a variant with salami, and some restaurants, in Palermo and its provinces, also offer more imaginative fillings).

It is rustic similar to the Parisian one in that it differs mainly for the presence of sesame seeds on the surface and for the dough that contains the filling, which is a Neapolitan recipe that provides a pizza dough base and a fragrant puff pastry cover. . Cheese, ham, and tomatoes are simple ingredients to fill both of these traditional recipes.

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Ingredients

For base:

250 grams of wheat flour
250 grams of wheat flour
275 grams of water
15 grams brewer's yeast
15 grams of fine salt
50 grams of sugar
50 grams of lard or butter
2 whole eggs

For stuffing:

400 grams of tomato flesh
200 grams of mozzarella
200 grams of boiled ham
2 tablespoons extra virgin olive oil
origin
salt
pepper

How to Make Italian Palermo Tiles Recipe:

Start preparing Palermo tiles from the dough for the base. Pour water into a bowl, add sugar and crushed yeast and stir until yeast dissolves. Add the two types of flour and knead for about ten minutes. Then, little by little, add the lard, or softened butter, and salt and knead again until the dough is soft and slightly sticky.
Cover with a cloth and let rise for 2 hours or until doubled in size. Meanwhile, prepare the filling. Cut the mozzarella into slices and put the tomato pulp in a colander so that it loses the liquid. Then, season with oil, salt, pepper, and oregano. Once the dough has risen, divide it into two equal parts and roll it in half on a floured cake board.
Transfer half of this dough to a 20 x 28 cm baking sheet lined with parchment paper. First distribute the seasoned tomato pulp on top, paying attention to leaving 2cm edges on all sides.
Then add the mozzarella slices and, finally, the cooked ham.
Brush the edges with a little beaten egg, then roll out the other half of the dough and overlap the filling. Cover the ends well by pressing the dough with your fingers. Brush the surface with the remaining egg and sprinkle with plenty of sesame seeds.
Let it sit for another 30 minutes, then bake in the preheated oven at 180 ° C for about 35-40 minutes. At the end of cooking, it should be golden brown. Remove the Palermo tiles from the oven and let them sit for a few minutes before chopping and serving.