The SCACCIATA WITH CAULIFLOWER, SAUSAGE AND TUMA is a true celebration of Sicily’s rustic, wholesome flavors.
Encased in a soft, fragrant bread dough, the filling bursts with flavor: cauliflower, blanched and seasoned with oil, leek, onion and black pepper, combines perfectly with crumbled, rich and juicy sausage.
The tuma, with its soft texture and delicate flavor, melts during baking and ties all the ingredients together, giving creaminess to every slice.
The contrast between the vegetable sweetness of the cauliflower, the savory notes of the meat and the mildness of the cheese makes this dish hearty yet balanced, perfect served as a main course, rustic appetizer or substantial second course.
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- Difficulty: Easy
- Cost: Budget
- Rest time: 2 Hours 30 Minutes
- Preparation time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 1/2 cups re-milled durum wheat semolina
- 1/4 tsp active dry yeast
- 1 cup water (at room temperature)
- 2 tbsp extra virgin olive oil
- 2 tsp honey
- 1 2/3 tsp salt
- 14 oz cauliflower
- 1 leek
- 1 green onion
- 2 Italian sausages
- 3.5 oz tuma (or caciocavallo)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Bowl
- 2 Pans
- 1 Pan 11 in
- Plastic wrap
- 1 Rolling pin
- 1 Work surface
Steps
In a bowl place the water at room temperature, the honey, the oil and the active dry yeast. Mix everything and gradually incorporate the semolina.
Combine all the ingredients, add the salt and work the dough for 10 minutes until smooth and homogeneous.
If using a stand mixer, use the spiral hook.
Transfer the dough to a clean bowl greased with oil, cover with plastic wrap and let it rise for 2 hours or until doubled.Trim the cauliflower, divide into florets and boil in salted, boiling water for 10 minutes. Drain and place in cold water to stop the cooking.
In a large pan cook the green onion with the leek and a pinch of salt for 10 minutes. Add the cauliflower, season with salt and pepper and continue cooking for another 10 minutes.
Turn off the heat and let cool.
In another pan with a drizzle of oil cook the sausages, peeled and crumbled, for 15 minutes.
When the dough has finished rising, divide the dough ball into two (one slightly larger than the other).
Roll out the larger portion to a thickness of about 1/16 inch (2 mm) and place it in an oiled 11 in pan.
Fill it with the cauliflower, the sausage and the tuma or, if you don’t have it, caciocavallo.
Cover with the other half of the dough, also rolled thin, trim any excess dough and seal the edges well.Brush the surface with an emulsion of oil and water and prick it with a fork.
Cover with plastic wrap and let rise for 30–40 minutes.Bake the scacciata with cauliflower, sausage and tuma in a preheated conventional oven at 482°F.
Place the pan directly on the bottom of the oven and bake for 10–12 minutes. Move the pan to the middle rack and continue baking for another 10 minutes, until it is nicely golden on top.
When cooked, remove the scacciata with cauliflower, sausage and tuma from the oven and let it cool slightly before enjoying.
Storage
Room temperature storage
If consumed within 12–24 hours, it can be kept in a cool, dry place, covered with a kitchen towel, plastic wrap or inside an airtight container.
Refrigerator storage
To keep it longer (2–3 days), place it in an airtight container or wrap it in plastic wrap to prevent it from drying out.
To reheat, put it in the oven at 356°F for 10 minutes or in a pan with a lid to maintain crispness.
Freezer storage
It can be frozen for up to 2 months.
Cut it into pieces, wrap them in plastic wrap and then place them in a food bag.
To use, thaw at room temperature or in the refrigerator and reheat in the oven for 15 minutes at 356°F.
Freezer storage
It can be frozen for up to 2 months.
Cut it into pieces, wrap them in plastic wrap and then place them in a food bag.
To use, thaw at room temperature or in the refrigerator and reheat in the oven for 15 minutes at 356°F.
Freezer storage
It can be frozen for up to 2 months.
Cut it into pieces, wrap them in plastic wrap and then place them in a food bag.
To use, thaw at room temperature or in the refrigerator and reheat in the oven for 15 minutes at 356°F.
