Today we prepare the ragusane scacce with spinach.
The ragusane scaccia is a dish from the culinary tradition of the province of Ragusa, in Sicily.
Ragusane scaccia with spinach
It is mpanata, the dough is rolled thicker, stuffed, and closed like a round savory pie or a half-moon calzone with meticulous embroidery called riefico.
It is filled with spinach.
The traditional dough for ragusane scacce 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 desire a low glycemic index dough.
Excellent semolinas of ancient grains: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
For more insights, you can click the following link: semolina and flours glycemic index.
With or without yeast.
I recommend using a mixer, although it is possible to work it by hand.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
- 4 cups cups remilled durum wheat semolina (or whole wheat)
- 1 1/4 cups cups water (slightly sparkling)
- 1/4 tsp tsp dry yeast (Mastro Fornaio PANEANGELI)
- 1 tsp tsp extra virgin olive oil
- 1 tsp tsp salt
- 2 bunches bunches spinach
- 1 pinch pinch salt
- 1 pinch pinch mixed peppercorns (with grinder)
- 1 drizzle drizzle extra virgin olive oil
As an alternative to a gram of dry yeast, you can use:
– 3 g of fresh yeast;
– 4 g of dried sourdough yeast.
You can prepare your ragusane scacce dough without yeast and shorten the preparation time:
– do not add yeast;
– add a pinch of baking soda.
According to taste, you can add to the filling: black olives and sun-dried tomatoes, ragusano provola or primo sale cheese in cubes, preferably degreased sausage, raisins [discouraged in case of hyperglycemia], walnuts.
Suggested Tools
I recommend using a mixer, although it is possible to work it by hand.
- Knife
- Cutting Board
- Kitchen Scale digital
- Mixer and hook attachment
- Bowl for rising with lid
- Cutting Board work surface
- Rolling Pin
- Baking Tray 10×11.5 inches
- Parchment Paper
Preparation
It is filled with spinach.
Soak the spinach for half an hour.
Wash them thoroughly under running water to remove any soil and sand residues.
Drain them in a colander.Cut them into pieces.
Add a pinch of salt.
Squeeze the spinach energetically with your hands to extract the juice [which you can set aside to prepare a good homemade spinach pasta].
Grind the pepper.
According to taste, you can add to the filling: black olives and sun-dried tomatoes, ragusano provola or primo sale cheese in cubes, preferably degreased sausage, raisins [discouraged in case of hyperglycemia], walnuts.
Add a drizzle of extra virgin olive oil and mix.
For the ragusane scacce dough without yeast, follow the instructions in the next paragraph: ragusane scacce 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 yeast-free dough will be ready to use.
Heat 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 bowl and start the mixer at speed 1.
Continue mixing at speed 2 for about 10 minutes:
– adding the water in which you dissolved the yeast a little at a time;
– adding the salt halfway through the process, to avoid direct contact with the yeast;
until you obtain a elastic and firm dough.Transfer the dough to a work surface and knead it briefly by hand to form a loaf.
Dust the bottom of a bowl with a little semolina and place the loaf inside.
Seal the bowl with a lid or by wrapping it with plastic wrap.
Store it in a cool, dark place.4 hours from kneading
Turn the dough onto a lightly floured work surface with a little semolina.
Knead it for a few minutes by hand and shape it into a loaf again.
Return it to the bowl, seal it, and store it in the same place.24 hours from kneading
* after 24 hours the dough should be doubled or almost;
the rising is influenced by various factors 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 restore its elasticity.
Divide the dough into 4 loaves or into loaves of about 120-150 g each, according to the size you want for your scacce.
Line a baking tray with a sheet of parchment paper on which to place the scacce.
Roll each loaf with the rolling pin, using a little semolina, until you obtain a dough disk about 1/8-1/4 inch thick.
It is a sequence of flour, roll, flour, roll, rotate and so on.
* for a regular shape, cut the disk using a bowl or plate, lid or pastry cutter as a guide.
Spread the vegetable filling on half the disk, leaving the edges free.
Abbucca, i.e., fold the empty half of the disk over the filled half, closing it like a calzone.
Seal the edges with your fingers.
Turn the border over itself to obtain the characteristic rieficu or simply close it like a calzone.Prick the scaccia with a fork in several places.
* grandma’s trick: if you have prepared scacce with different fillings, prick them with the fork in such a way that it represents the initials of the filling, e.g., S for spinach.[step-by-step images valid for any type of filling].
Place it on the baking tray.
Set the oven as follows:
– temperature 355°F;
– fan mode.Preheat well.
Bake for 45 minutes and check the cooking.
* times and temperatures may vary depending on the oven and the size of the scacce.If you want a less rustic look, glaze the surface of the scacce by brushing them with a drizzle of raw extra virgin olive oil.
Your ragusane scacce with spinach are ready.
Great both hot and cold, but I recommend waiting until they are warm.
Enjoy your meal!
If the filling also includes cheese or preferably degreased sausage, the scaccia with spinach is a complete dish; add your portion of vegetables to make a balanced meal or single dish that helps to keep blood sugar levels stable.
You can consult the complete collection by clicking on the following link: ragusane scaccia: dough, types, flavors.
Storage, Tips, and Variations
You can use dough and filling to prepare:
– a savory pie filled with spinach;
– a stuffed focaccia with spinach;
in a tray or mold to serve in slices.
Gluten-free alternative
For a gluten-free ragusane scacce dough, you can use gluten-free bread flour.
The pastry will obviously be less elastic.
The filling can be adapted to different dietary needs:
– lactose-free;
– vegan;
– vegetarian.
If dough remains:
– you can use it to prepare delicious flatbreads or whole wheat flatbreads;
– you can freeze it by wrapping the loaf with plastic wrap; the evening before use, transfer it to the fridge to thaw, then let it rest at room temperature for a couple of hours before rolling it out.
If there are leftovers, they are excellent 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 crunchiness.
FAQ (Questions and Answers)
Can I use other flours?
Remember that the dough must always and in any case be elastic and firm.
You might not get the characteristic result of the ragusane scaccia.Why sparkling water in the dough?
Sparkling water serves to make the dough lighter and fluffier.
You can still safely use regular water.Dialectal and Local Curiosities
The scaccia with vegetables is variously known from Ragusa to Modica and surroundings as:
– scaccia;
– pastizzu if it’s round;
– buccatieddu if it’s half-moon shaped.Traditions
It is tradition to prepare the scaccia with spinach round for the feast of San Giuseppe: u pastizzu ri spinaci e passulidi.
