Back to list

Best Easy Pidone Messinese Recipe

Name: Best Easy Pidone Messinese Recipe
Total time: 60 min
Yield: 180 g
Ingredients: bread flour 2.5 cups; endive (escarole), chopped 2 cups; fresh mozzarella cheese, diced 6 oz; anchovy fillets, chopped 2 oz; olive oil (dough and brushing) 3 tbsp; active dry yeast 2.25 tsp; lukewarm water 0.75 cup; salt 1.25 tsp; black pepper 0.5 tsp

Fried or baked half-moon turnovers from Messina stuffed with endive, cheese, and anchovies. This mediterranean street food is high protein and beloved as a quick family snack.

Cook 60 min Difficulty NORMAL 320 kcal

#Mediterranean #High Protein #Diabetic Friendly

Image coming soon

Ingredients

Main ingredients

bread flour 2.5 cups
endive (escarole), chopped 2 cups
fresh mozzarella cheese, diced 6 oz
anchovy fillets, chopped 2 oz
olive oil (dough and brushing) 3 tbsp
active dry yeast 2.25 tsp
lukewarm water 0.75 cup

Seasonings/Sauce

salt 1.25 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 36 g 45%

Protein 14 g 18%

Fat 14 g 37%

Serving size 180g

Cooking steps

1

In a large bowl, combine bread flour, yeast, and salt. Add lukewarm water and 2 tbsp olive oil, mixing until a dough forms.
2

Knead the dough for 8–10 minutes on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
3

Meanwhile, saute chopped endive in 1 tbsp olive oil over medium heat for 3 minutes until just wilted. Season with half the salt and all the black pepper. Cool completely.
4

Preheat oven to 425°F (or heat 1 inch oil to 350°F for frying). Punch down the dough and divide into 6 balls. Roll each into an 8-inch circle.
5

On one half of each circle, layer sauteed endive, diced mozzarella, and chopped anchovies evenly. Fold the dough over, pressing edges tightly to seal.
6

Brush with olive oil if baking; arrange on a parchment-lined tray. Bake for 18–22 minutes until golden, or fry for 3–4 minutes per side. Serve warm.

Personalized Q&A

Q. What's the key ingredient in this Pidone Messinese recipe?

The core ingredients are endive (escarole), mozzarella cheese, and anchovy fillets. Endive gives a fresh, slightly bitter bite, mozzarella provides creamy texture and richness, and anchovies add the signature salty umami flavor essential to authentic Messina-style pidoni.

Q. Which cooking step affects the final flavor the most?

Properly sautéing the endive in olive oil enhances its flavor while keeping it tender. Also, sealing the turnovers tightly and controlling baking or frying time prevents excess moisture loss, resulting in envelopes that are crisp yet savory inside.

Q. How do I prevent my pidoni from leaking or becoming soggy?

Cool the sautéed endive before stuffing, avoid overfilling, and seal edges firmly. If baking, brush lightly with oil to encourage browning without excess crumbs; if frying, maintain the oil temperature at 350°F to prevent the dough from absorbing too much oil and turning greasy.

Q. How many calories are in each serving, and how does the protein-to-carb ratio look?

Each serving of this Pidone Messinese recipe contains approximately 320 kcal, with 14g of protein and 36g of carbohydrates. Protein makes up 18% of calories, while carbohydrates are about 45%, and fat is 37%, making it a relatively high-protein and balanced Mediterranean snack.

Best Easy Pidone Messinese Recipe

AI 영양사 앤디