Today we prepare the ragusane scacce with ricotta.
The ragusane scaccia is a traditional dish from the culinary heritage of the province of Ragusa, Sicily.
The ragusane scaccia with ricotta is filled with cow’s milk ricotta, a typical product of the Iblean territory, and has many variations:
– scaccia ricotta and onion;
– scaccia ricotta and fresh broad beans;
– scaccia ricotta and peas;
– scaccia ricotta and parsley;
– scaccia ricotta and sausage.
The pastry is rolled out very thinly with a rolling pin, filled, and rolled or folded onto itself.
The dough for traditional ragusane scacce is made with re-milled durum wheat semolina flour.
Semolina generally has a good glycemic response.
Whole grain semolina – richer in fiber – remains the recommended choice for those desiring a dough with a low glycemic index.
Excellent semolinas from ancient grains: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
For more information, you can click on the following link: semolina and flours glycemic index.
With or without yeast.
I recommend using a mixer even though it is possible to knead by hand.
The ragusane scaccia is a preparation that requires some manual skills but do not be discouraged: the scacce do not need to be perfect to be good!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
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 re-milled durum wheat semolina flour.
- 500 g re-milled durum wheat semolina flour (or whole wheat)
- 1 1/4 cups water (slightly sparkling)
- 1 g dry yeast (Mastro Fornaio PANEANGELI)
- 1 tsp extra virgin olive oil
- 1 tsp salt
- as needed semolina (for rolling out the dough)
- cow's milk ricotta
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- onion
- broad beans (fresh)
- peas
- parsley
- sausage
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.
Suggested Tools
I recommend using a mixer, even though it is possible to knead by hand.
- Knife
- Chopping board
- Food scale digital
- Mixer with hook attachment
- Bowl for rising with lid
- Chopping board kneading board
- Rolling pin
- Baking tray 10×11.5 in
- Parchment paper
Preparation
The ragusane scaccia with ricotta is filled with cow’s milk ricotta and has many variations.
Ricotta
It is advisable to use ricotta that is 1-2 days old, less moist, and drain it well before seasoning.
Onion
Peel the onion and slice it thinly.
In a skillet:
– add the onion and let it wilt for a few seconds;
– stew with a few ml of water.Fresh Broad Beans
Remove the fresh broad 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 them dry with kitchen paper to remove excess water.
Chop coarsely with a knife.Sausage
Pierce the sausage casing with a fork in several places.
If preferred, 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 to cover the sausage.
Cover the saucepan with a preferably glass lid and bring to a boil.
Simmer for about 10 minutes, watching carefully so that water and foam do not overflow from the saucepan.
Remove the blanched and defatted sausage, place it on a plate, and cut it into chunks or crumble it.Ricotta and…
Place the well-drained ricotta in a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
and mix coarsely with a fork.For the ragusane scacce dough without yeast, follow the next paragraph instructions: 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’s bowl and start the mixer at speed 1.
Continue kneading at speed 2 for about 10 minutes:
– adding the yeast-dissolved water a little at a time;
– 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 it briefly by hand into a loaf.
Dust the bottom of a bowl with a bit of semolina and place the loaf inside.
Seal the bowl with a lid or wrap it with plastic wrap.
Place it in a cool, dark place.4 hours after kneading
Turn the dough out onto a lightly floured work surface using a bit of semolina.
Knead it for a few minutes by hand and shape it back into a loaf.
Return it to the bowl, seal it, and place it back in the same location.24 hours after kneading
* after 24 hours the dough should have doubled or nearly so;
many factors such as flour, yeast, and environmental conditions can affect leavening.Turn the risen dough out onto a lightly floured work surface using a bit of semolina.
Knead it for a few minutes by hand to restore its elasticity.
Divide the dough into loaves, from 4 to 8 depending on 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 a rolling pin, using a bit of semolina, until you obtain a round or rectangular sheet as thin as possible.
The whole wheat dough is more delicate to handle compared to the classic dough.
It is an alternation of flour, roll, flour, roll, rotate and so on.
Manual skill is needed, not perfection, and do not worry if the sheet has some tears.Distribute the ricotta and the ingredient of the chosen variant leaving the edges free.
Fold the two sides of the pasta sheet towards the center.Distribute the ricotta and the chosen variant ingredient again.
Fold from the top toward the center.
Fold once more to close the scaccia.Pierce the scaccia with a fork in several places.
[step-by-step images valid for every type of filling].
Place it on the baking tray.
If you have difficulty rolling out the dough, 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 loaves;
– flatten the loaf with your hands;
– pass the loaf 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 [430°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 bigger and more powerful oven it takes 20 minutes, in mine it takes 30.Your ragusane scacce with ricotta are ready.
Delicious both hot and cold but I recommend waiting until they are warm.
Enjoy your meal!
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.You can view 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 ragusane scacce dough, you can use gluten-free bread flour.
The dough will obviously be less elastic.
The filling can be adapted to different dietary needs:
– lactose-free;
– vegan;
– vegetarian.
If you have leftover dough:
– 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 sit at room temperature for a couple of hours before rolling it out.
If there are leftovers, they are also delicious 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.
Reheat them briefly in the oven to restore crispness.
FAQ (Questions and Answers)
Can I use other flours?
Remember that the dough must always be elastic and firm.
You may not achieve the characteristic result of the ragusane scaccia.Why sparkling water in the dough?
Sparkling water is used to make the dough lighter and softer.
You can still use regular water without any issues.
