We actually got confused between this dish and Sfinciune. We thought it was a case of the heavy Cefalu accent corrupting the correct way of saying 'Sfinciune'. How little did we know.

We are pleased and grateful, therefore, for a reply from one of our readers who has finally put us right. We quote:

"Hey there.. I gotta tell you.. Your one question about sfinge is answered wrong! Sfinge is different from Sfincone. I know what she is talking about!! I am a Siclian and have spent time there. I make both... As a child my mother made Sfinge. What you discribed was Sfincone. A sort of sponge pizza with anchovies, onions and a bread crumb topping.
Sfinge is like Zeppoli .. it is a simple yeast batter dropped into fat, fried crisp and dusted with sugar. Some Sicilians even put a small anchovy in the middle.. it is a salty and sweet taste. My father who is 92 and grew up there.. likes his that way.
I would give you the recipe, but I make it from memory.. it is flour, egg, salt, sugar water and yeast. It is slightly thicker than pancake batter..when raised a good hour or two. Then dropped into hot fat.. about a teaspoon.. Hope that clears it up!!"

Indeed it does and it's obvious the stray anchovy pulled us in the wrong direction! Always take great care with pesce azzurro.

Sfinciune sicilian recipe