Today we are preparing ragusane scacce with ricotta.
The ragusane scaccia is a dish from the culinary tradition of the province of Ragusa, in Sicily.
The ragusane scaccia with ricotta is filled with cow’s milk ricotta, a typical product of the Iblean territory, and there are numerous variants:
– scaccia with ricotta and onion;
– scaccia with ricotta and fresh fava beans;
– scaccia with ricotta and peas;
– scaccia with ricotta and parsley;
– scaccia with ricotta and sausage.
It is fuogghi fuogghi the pastry is rolled out very thin with a rolling pin, filled and rolled or folded onto itself.
The traditional ragusane scacce dough is prepared with remilled durum wheat semolina.
The semolina generally has a good glycemic response.
The whole wheat semolina – richer in fiber – remains the recommended choice for those who prefer a dough with a low glycemic index.
Excellent ancient grain semolinas: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
To deepen your knowledge, you can click on the following link: Whole wheat semolina and flours for glycemic index and type 2 diabetes.
With or without yeast.
I recommend using a mixer, although it’s possible to work it by hand.
The ragusane scaccia requires some manual skill but don’t be discouraged: the scacce don’t have to be perfect to be delicious!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
The whole wheat dough is slightly more delicate to handle and roll out.
– if you are a beginner;
– if you knead by hand;
I recommend using remilled durum wheat semolina.
- 4 cups remilled durum wheat semolina (or whole wheat)
- 1 1/4 cups water (slightly sparkling)
- 1/4 tsp dry brewer's yeast (Mastro Fornaio PANEANGELI)
- 1 tsp extra virgin olive oil
- 1 tsp salt
- as needed semolina (for rolling the dough)
- cow's milk ricotta
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- onion
- fava beans (fresh)
- peas
- parsley
- sausage
As an alternative to dry brewer’s yeast, you can use:
– 3 g of fresh brewer’s yeast;
– 4 g of dried sourdough.
You can prepare your scacce ragusane dough without yeast and shorten the preparation time:
– do not add yeast;
– add a pinch of baking soda.
Suggested Tools
I recommend using a mixer, although it’s possible to work it by hand.
- Knife
- Cutting Board
- Food Scale digital
- Mixer and dough hook
- Bowl for rising with lid
- Cutting Board kneading board
- Rolling Pin
- Baking Tray 10×11 inches
- Parchment Paper
Preparation
The ragusane scaccia with ricotta is filled with cow’s milk ricotta and there are numerous variants.
Ricotta
It is advisable to use ricotta that is 1-2 days old, less moist, and let it drain well before seasoning it.
Onion
Peel the onion and slice it thinly.
In a pan:
– add the onion and let it soften for a few seconds;
– stew with a few ml of water.Fresh Fava Beans
Extract the fresh fava beans from the pod.
Wash them under running water.
Blanch them briefly in boiling water.Fresh or Frozen Peas
Blanch them briefly in boiling water.Parsley
Select and wash the parsley sprigs.
Let them drain in a colander.
Gently pat dry with kitchen paper to remove excess water.
Roughly chop with a knife.Sausage
Pierce the sausage casing with a fork at several points.
If you prefer, you can remove it entirely by extracting the contents.
Place the sausage in a saucepan.
Pour a glass of red wine into the saucepan and add water until the sausage is covered.
Cover the saucepan with a preferably glass lid and bring to a boil.
Let it boil on low heat for about 10 minutes, ensuring water and foam do not overflow from the saucepan.
Remove the blanched and degreased sausage, transfer it to a plate, and cut it into chunks or crumble it.Ricotta and…
Pour the well-drained ricotta into a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
and work it roughly with a fork.For scacce ragusane dough without yeast, follow the instructions in the next paragraph: scacce ragusane dough with yeast but
– do not add yeast;
– add a pinch of baking soda.Knead and let the dough rest at room temperature for about an hour.
After this time, your dough without yeast will be ready to use.
Warm the water – it should be lukewarm, not hot – and dissolve the yeast in the lukewarm water.
Pour the semolina or whole wheat semolina and the oil into the mixer’s bowl and start the mixer at speed 1.
Continue working at speed 2 for about 10 minutes:
– adding a bit at a time the water in which you dissolved the yeast;
– adding the salt halfway through the process, to avoid direct contact with the yeast;
until you obtain an elastic and firm dough.Transfer the dough to a work surface and knead briefly by hand to form a dough ball.
Dust the bottom of a bowl with a little semolina and place the dough ball inside.
Seal the bowl with a lid or by wrapping it with cling film.
Store it in a cool, dark place.4 hours after kneading
Turn the dough onto a lightly floured work surface with a little semolina.
Knead it by hand for a few minutes and shape it back into a dough ball.
Place it back in the bowl, seal it, and store it in the same place.24 hours after kneading
* after 24 hours, the dough should have doubled or almost;
various factors impact the rise, such as flour, yeast, and environmental conditions.Turn the risen dough onto a lightly floured work surface with a little semolina.
Knead it for a few minutes by hand to regain elasticity.
Divide the dough into balls, from 4 to 8 depending on the size you want to give to your scacce.
Line a baking tray with parchment paper in which to place the scacce.
Roll out each dough ball with the rolling pin, using a little semolina, until you obtain a sheet of dough as thin as possible in a round or rectangular shape.
The whole wheat dough is more delicate to handle than the classic dough.
It alternates between flour, roll out, flour, roll out, spin and so on.
It requires dexterity, not perfection, and don’t worry if the sheet has some tears.Spread the ricotta and the chosen variant ingredient, leaving the edges free.
Fold the two sides of the dough sheet towards the center.Spread more ricotta and the chosen variant ingredient.
Fold from top to center.
Fold once more to close the scaccia.Prick the scaccia with a fork at several points.
[step-by-step images valid for any type of filling].
Place it on the baking tray.
If you have difficulty rolling out the sheet, you can use a pasta machine – Nonna Papera – to obtain thin and uniform strips to fill and roll up to prepare small scacce:
– divide the dough into smaller balls;
– flatten the dough ball with your hands;
– pass the dough ball at 1;
– fold the sheet and pass the folded sheet at 1;
– finally, pass the sheet at 6.
Set the oven as follows:
– maximum temperature [428°F];
– fan mode.Preheat well.
Bake for 20 minutes and check the cooking.
* times and temperatures may vary depending on the oven and the size of the scacce.
In my mother’s larger and more powerful oven, 20 minutes are enough; in mine, it takes 30.Your ragusane scacce with ricotta are ready.
Delicious both warm and cold but I recommend waiting until they are lukewarm.
Bon appétit!
You can consult the complete collection by clicking on the following link: Ragusane scaccia: dough, types, flavors.
Storage, Tips, and Variations
Gluten-free alternative
For a gluten-free scacce ragusane dough, you can use gluten-free bread flour.
The sheet will obviously be less elastic.
Lactose-free alternative
Use lactose-free ricotta.
Vegan alternative
Use plant-based ricotta.
If dough is left over:
– you can use it to make delicious flatbreads or whole wheat flatbreads;
– you can freeze it by wrapping the dough ball with plastic wrap; the night before use, transfer it to the fridge to defrost, then leave it at room temperature for a couple of hours before rolling it out.
If they are left over, they are great even the next day!
The scacce can be stored:
– at room temperature for 1 day;
– in the refrigerator for 2-3 days;
– in the freezer for 2-3 months.
Briefly heat them in the oven to restore crispness.
FAQ (Frequently Asked Questions)
Can I use other flours?
Remember that the dough must always result in being elastic and firm.
You might not obtain the characteristic result of the ragusane scaccia.Why sparkling water in the dough?
Sparkling water helps make the dough lighter and softer.
You can also safely use still water.From a nutritional point of view
From a nutritional point of view, the ragusane scaccia with ricotta is similar to a white pizza with cheese but usually has a more favorable glycemic impact.
Add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
