Today we are making ragusane tomato and cheese scacce.
Ragusane scaccia is a dish from the culinary tradition of the province of Ragusa, in Sicily.
The ragusane tomato and cheese scaccia is the most known and appreciated version of the typical ragusane preparation.
It’s fuogghi fuogghi, the pastry is rolled out very thinly with a rolling pin, filled, and then rolled or folded on itself.
It’s filled with tomato sauce and ragusano cheese.
Simple yet delightful, it is the undisputed queen of scacce.
The traditional dough for ragusane scacce is made with re-milled durum wheat semolina.
Semolina generally has a good glycemic response.
The whole wheat semolina – richer in fiber – remains the recommended choice for those who want a dough with a low glycemic index.
Excellent ancient wheat semolinas: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
For more information, you can click on the following link: Semolina and flours glycemic index type 2 diabetes.
With or without yeast.
I recommend using a mixer, though it is possible to work it by hand.
The ragusane scaccia requires some manual skill, but don’t be discouraged: scacce do not need to be perfect to be good!
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- 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 re-milled durum wheat semolina.
- 4 cups re-milled 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 out the dough)
- tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
- caciocavallo cheese (aged grated or in pieces)
- caciocavallo cheese (semi-aged in pieces)
- basil
As an alternative to a gram of dry brewer’s yeast, you can use:
– 3 g of fresh brewer’s yeast;
– 4 g of dry sourdough.
You can prepare your ragusane scacce dough without yeast and shorten the preparation times:
– do not add yeast;
– add a pinch of baking soda.
Suggested Tools
I recommend using a mixer, though it is possible to work it by hand.
- Knife
- Cutting Board
- Food Scale digital
- Mixer and hook attachment
- Bowl for rising with lid
- Cutting Board pastry board
- Rolling Pin
- Baking Sheet 10×11 inches
- Parchment Paper
Preparation
The ragusane tomato and cheese scaccia is filled with tomato sauce and ragusano cheese.
Tomato Sauce
Prepare plenty of tomato sauce.
For the detailed step-by-step process, you can read the complete recipe by clicking on the following link: homemade tomato sauce without sugar or oil in cooking.Alternatively, use a tomato puree.
Canned tomatoes, purees, and ready-made sauces often contain added sugars and other ingredients that can contribute to increased blood sugar, always read the label.Season with a pinch of pepper.
Ragusano Caciocavallo Cheese
You will need:
– aged caciocavallo, grated or in pieces;
– semi-aged caciocavallo in pieces.If using grated aged caciocavallo, add it to the tomato sauce.
Basil
Select and wash the basil leaves.
Let them drain in a colander.
Gently pat dry with paper towels to remove excess water.For 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 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 bowl and start the mixer at speed 1.
Continue kneading 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 kneading to avoid direct contact with the yeast;
until you get an elastic and firm dough.Transfer the dough to a work surface and knead 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 wrap it with plastic wrap.
Store it in a cool, dark place.4 hours after kneading
Turn the dough onto a lightly floured surface with some semolina.
Knead it a few minutes by hand and reshape it into a loaf.
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 such as flour, yeast, and environmental conditions influence the leavening.Turn the leavened dough onto a lightly floured work surface with some semolina.
Knead it a few minutes by hand to restore its elasticity.
Divide the dough into balls, from 4 to 8 according to the sizes you want to give your scacce.
Line a baking sheet with parchment paper where you will place the scacce.
Roll each dough ball with a rolling pin, using a little semolina, until you get a dough sheet as thin as possible, round or rectangular.
The whole wheat dough is more delicate to handle than the classic dough.
It’s an alternation of flour, roll, flour, roll, rotate and so on.
Manual skills are needed, not perfection, and don’t worry if the dough sheet has some tears.Spread abundant tomato sauce and basil and cheese pieces, leaving the edges free.
Fold the two sides of the dough sheet toward the center.Spread more abundant tomato sauce and basil and cheese pieces.
Fold from the top to the center.
Fold once more to close the scaccia.Prick the scaccia with a fork at multiple points.
[step-by-step images valid for any type of filling].
Place it on the baking sheet.
If you have difficulty rolling out the dough, you can use the pasta machine – Nonna Papera – to obtain thin and uniform strips to fill and roll up to make small scacce:
– divide the dough into smaller balls;
– flatten the ball with your hands;
– pass the 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 sizes of the scacce.
In my mother’s bigger and more powerful oven, 20 minutes are enough; in mine, it takes 30.If some cheese escapes, don’t worry; they will be even more delightful.
Your ragusane tomato and cheese scacce are ready.
Excellent both hot and cold, but I recommend waiting until they are lukewarm.
Enjoy your meal!
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 sheet will obviously be less elastic.
For a milder flavor, replace ragusano caciocavallo with ragusano provola.
If you are from another region and cannot find ragusano cheese, you can use another type of stretched curd cheese.
You can add to the filling onion or eggplant slices traditionally fried or grilled.
Lactose-Free Alternative
Use a lactose-free stretched curd cheese and a naturally lactose-free aged cheese.
Vegan Alternative
Use plant-based cheeses or omit them entirely and add capers, black olives, and oregano.
If you have leftover dough:
– you can use it to make delicious flatbreads or whole wheat flatbreads;
– you can freeze it by wrapping the loaf in plastic wrap; the night 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 they are leftover, they are also great the next day!
Scacce can be stored:
– at room temperature for 1 day;
– in the fridge for 2-3 days;
– in the freezer for 2-3 months.
Briefly heat them in the oven to restore their crispness.
FAQ (Frequently Asked Questions)
Can I use other flours?
Remember that the dough must always be elastic and firm.
You may not achieve the characteristic result of ragusane scaccia.Why sparkling water in the dough?
Sparkling water helps make the dough lighter and softer.
However, you can also safely use still water.Nutritional Aspect
From a nutritional standpoint, the ragusane tomato and cheese scaccia is similar to a margherita pizza but usually has a more favorable glycemic impact.
Add your portion of vegetables to make a balanced meal or single dish which helps to keep blood sugar stable.
