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The muffoletta or muffuletta palermitana is a round sandwich of ancient origins that has become the symbol of Palermo street food, in fact it is the same one used for both the sandwich with spleen and with panelle. It is also called muffulietta or moffotella depending on the place in Sicily where it is prepared. But "cunzato" that is, seasoned in this particular way, it is traditional to prepare it for the breakfast of the "Festa dei Morti" on November 2, the day of commemoration of the dead. INGREDIENTS FOR APPROXIMATELY 30/32 ROLLS 1 KG OF RE-GROUND FLOUR 1 KG OF MANITOBA FLOUR 120 GR OF OLIVE OIL 40 GR OF SALT 1 L OF WATER 4 HEAVY TABLESPOONS OF HONEY 15 GR OF FRESH BREWER'S YEAST SESAME SEEDS TO MEASURE FOR BREADING OVEN AT 200° FOR APPROXIMATELY 20 MINUTES