Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scaccia Ragusana: A Sicilian Culinary Heritage
Discover Scaccia Ragusana: A Sicilian Culinary Heritage that blends rich flavors and traditions in a delightful tomato and cheese pie.
🛒 Ingredients
- ✓ 500 g of durum wheat semolina flour
- ✓ 300 ml of water
- ✓ 5 g of brewer’s yeast
- ✓ 2 onions
- ✓ 500 g of tomato sauce
- ✓ 250 g of Ragusano DOP cheese
- ✓ Extra virgin olive oil
- ✓ Salt
📊 Nutritional Information
Scaccia Ragusana is a cherished culinary gem from Sicily, deeply rooted in the culinary traditions of Ragusa and Syracuse.
Originally a rustic dish crafted by peasants in the 17th century, it was made from leftover meals and baked in wood-fired ovens.
Today, this delightful tomato and cheese pie is celebrated for its unique dough made from durum wheat semolina flour and its rich filling of fresh Pachino tomatoes and Ragusano DOP cheese, capturing the essence of Sicilian flavours.
Once a festive treat during Christmas thanks to Prince Paternò Moncada, Scaccia Ragusana is now enjoyed year-round, offering a taste of Sicilian festivities at any time.
With its versatile nature, bakers in Ragusa experiment with various fillings, including ricotta and sausage or aubergine and mozzarella, making each bite an adventure.
While traditionally a Christmas delicacy, it's perfect for any occasion that calls for a taste of Sicilian warmth and hospitality.
👨🍳 Preparation
- 1
Begin by making the dough: Form a well with the flour, pour the dissolved brewer’s yeast in warm water into the centre, add a pinch of salt and a tablespoon of extra virgin olive oil. Knead until smooth and elastic, then let it rise in a warm place for about three hours.
- 2
While the dough is rising, prepare the sauce: Sauté finely chopped onions in a saucepan, then add the tomato sauce and adjust the seasoning. Allow it to cool.
- 3
Divide the dough into two parts and roll out each with a rolling pin until you have a thin rectangular sheet. Pour some of the sauce with onions onto the central part of the dough, away from the edges. Then add thin slices of Ragusano cheese.
- 4
Fold the edges towards the centre to create a smaller rectangle, then spread more sauce on the folded edges.
- 5
Fold the last two edges of the rectangle inwards, sealing the Scaccia like a book, and pierce the dough with a fork.
- 6
Place the Scaccia on a baking sheet lined with parchment paper and bake at 200°C for 25-30 minutes.
- 7
Once done baking, let it cool for five minutes, then serve the Scaccia Ragusana and enjoy.
💡 Tips and Variations
You can experiment with different fillings such as ricotta and sausage, or aubergine and mozzarella. For a sweet twist, try a filling of ricotta and chocolate chips dusted with powdered sugar.
📦 Storage
- • Store at room temperature for up to 24 hours, covered with plastic wrap or in an airtight container.
- • Refrigerate in an airtight container for up to 3-4 days, best consumed within the first two days.
- • Reheat in a preheated oven at 180°C for 5-7 minutes before serving for best results.
🍷 Pairing
A perfect pairing for Scaccia Ragusana is the Contea di Sclafani Sangiovese. This Sicilian red wine complements the dish with its round, harmonious, and dry profile. Serve the wine at 16°C to 18°C to enhance the overall dining experience.
Thank you for exploring the rich flavours of Scaccia Ragusana with us. We hope you enjoy preparing and savouring this traditional Sicilian recipe. Feel free to share your experience and spread the joy of Sicilian cuisine!
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