The semolina scacciata with sausage and friarielli is a rustic, hearty preparation full of flavor. It encloses one of the most beloved fillings of all time: tasty sausage, slightly bitter friarielli and melting provola. If the first time I proposed a more original and creative version of the scacciata (with zucchini flowers), this time I return to tradition — the real one that gets everyone at the table to agree. It’s perfect for an informal dinner, for a buffet with friends, for a family evening with a good glass of wine. And do you know the real “problem”? One is never enough. Just out of the oven, it disappears in an instant! When you bring it to the table, I assure you you’ll understand why it’s one of those recipes to save, remake and pass on. Below, let’s see together what you need to make our semolina scacciata with sausage and friarielli:
Other scacciata recipes:
- Difficulty: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups re-milled durum wheat semolina flour
- 7.6 fl oz water (lukewarm)
- 2 tsp salt
- 0.42 oz fresh baker's yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 7 oz provola (or smoked scamorza)
- 3 sausages
- 14 oz friarielli (already cleaned)
- 1 clove garlic
- to taste extra virgin olive oil
Preparation
Place the re-milled semolina in a large bowl forming a well.
Dissolve the fresh yeast in the lukewarm water together with the sugar, then pour it into the center of the flour. Add the oil and begin to mix.
Incorporate the salt and work until you obtain a homogeneous and slightly sticky dough. Cover the dough and let it rest for 15 minutes in a turned-off oven.
Resume working the dough and knead vigorously for at least 10 minutes, until you obtain a smooth, elastic and less sticky consistency.
If necessary, let it rest an additional 5–10 minutes and finish kneading.Form a dough ball and cover. Let rise for about 2 hours at room temperature, until doubled in volume. Meanwhile, prepare the filling.
Brown the sausages in a skillet, then roughly chop them and cook through. Sauté the friarielli in the pan with oil and a clove of garlic (optionally add chili) and let the liquids dry well.
Divide the risen dough into two portions and roll each out into round discs about 3/16 inch thick. Line a 9.5-inch baking pan with the first disc (previously oiled or lined with parchment), covering the bottom and sides.
Spread half of the provola (sliced) on the base, add the friarielli, add the sausage and finish with the remaining provola.
Cover with the second disc of dough, seal the edges carefully folding them inward. Make a small central hole and brush with a drizzle of oil.
Transfer to a static (conventional) oven preheated to 356°F and bake for 30–35 minutes, until the surface is evenly golden.
Remove from the oven and let rest for about 20 minutes before unmolding. The semolina scacciata with sausage and friarielli is ready to be served sliced.
Enjoy and… see you with the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
