The Fuazza di Racalmuto is an authentic Sicilian culinary treasure originating from the village of Racalmuto in the province of Agrigento, also famous as the hometown of the great Sicilian novelist Leonardo Sciascia.
This delightful pizza stands out for its flavor and skillful use of typical ingredients from the Sicilian region. The base of Fuazza di Racalmuto is made from durum wheat flour, water, yeast, a touch of sugar, and a pinch of salt.
But what truly makes this pizza special is its rich and savory topping: salted and boned sardines, chopped garlic, tomato sauce, generous pecorino cheese, and high-quality extra virgin olive oil, typical of the region. Additionally, the fragrant Sicilian oregano, a quintessential Sicilian herb, is a must, imparting a unique aroma and flavor to this creation, as well as many other Sicilian recipes.
For homemade pizza enthusiasts, Fuazza di Racalmuto is a genuine delight to try, especially if you own one of those home pizza ovens that have been introduced in recent years, capable of reaching temperatures exceeding 300 degrees Celsius.
The result is an irresistible aroma and an unforgettable taste that will surely delight pizza and leavened bread lovers alike.
Yields and Prep Times
- Serves: 4 people
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
Nutritional values for a portion of Fuazza di Racalmuto
- Calories: 350-400 Kcal
- Fat: 15-20 g
- Carbohydrates: 40-45 g
- Proteins: 10-15 g
- Fiber: 2-3 g
- Sugar: 2-3 g
Ingredients
- 500 g durum wheat flour
- 25 g brewer’s yeast
- 3 dl tomato sauce
- 8 cloves of garlic
- 150 g grated Sicilian pecorino cheese
- 100 g salted boned sardines
- Extra virgin olive oil
- A pinch of sugar
- Abundant Sicilian oregano
- Salt
Directions
- Start by preparing the dough, which ideally should rest for 48 hours, making it easily digestible and very flavorful. Begin by dissolving the yeast in 2 dl of lukewarm water mixed with a bit of sugar. Then, take the sifted flour and place it in a separate bowl.
- Add a pinch of salt to the flour and gradually combine it with the yeast mixture. Start kneading the dough, and as you go, gradually add more water. Make sure to knead the dough energetically. After about 20 minutes of kneading, you should have a homogeneous dough.
- Shape the dough into four small loaves and place them well apart on a generously floured tray. Make a cross-shaped incision on the surface of each loaf and cover everything with a kitchen towel. If possible, let it rise for 48 hours; otherwise, a couple of hours will suffice before proceeding with the Fuazza preparation.
- Once the loaves have risen, roll them out on a work surface, stretching them into the characteristic oval shape.
- Distribute the tomato sauce evenly with a generous ladle, nearly reaching the edges of the dough.
- Add the salted boned sardines and distribute them generously over the entire surface.
- Sprinkle generously with grated Sicilian pecorino cheese, almost covering entirely the tomato sauce.
- Evenly distribute the chopped garlic cloves.
- Sprinkle fragrant Sicilian oregano evenly.
- Finish by drizzling with a high-quality extra virgin olive oil.
- Preheat the oven to a very high temperature, preferably around 300 degrees Celsius. A wood-fired oven is ideal, but electric or gas pizza ovens work well too.
- Place the Fuazza di Racalmuto in the oven and bake for about 3-5 minutes until it’s golden and fragrant.
Wine Pairing
To truly enhance the flavours of your Fuazza di Racalmuto, we recommend pairing it with a glass of Delia Nivolelli Syrah Riserva. This wine is an excellent choice for your Sicilian pizza.
The Delia Nivolelli Syrah Riserva is a still wine with an intense ruby color that can tend toward orange with aging. Its aroma is intense and slightly spicy, making it perfect to complement the bold flavors of Fuazza. The taste is pleasantly tannic and dry, creating a perfect balance with the pizza.
Remember to serve this wine at a temperature generally between 16 and 18 degrees Celsius. Additionally, we recommend decanting it before serving to allow the wine to breathe and further soften, enhancing the tasting experience.
How to Store Fuazza di Racalmuto
- Refrigeration: You can store Fuazza di Racalmuto in the refrigerator in an airtight container for a maximum of 2-3 days. Make sure to cover it well to prevent it from drying out or absorbing unwanted odors.
- Freezing: If you want to keep Fuazza for a longer period, it can be frozen. Cut it into individual portions, wrap them in plastic wrap or aluminum foil, and place them in a freezer bag. You can store them in the freezer for about 1-2 months. Before consuming, thaw the portions in the refrigerator overnight and then reheat them in the oven to restore crispiness.
- Reheating: To reheat Fuazza di Racalmuto, you can place it in a preheated oven at 180°C for about 10-15 minutes or until it’s crispy again. Avoid using the microwave as it may make the Fuazza soggy.
Your Culinary Adventure with Ricette di Sicilia: Fuazza di Racalmuto
In conclusion, Fuazza di Racalmuto is an authentic delight of Sicilian tradition, rich in Mediterranean flavors and irresistible aromas.
Preparing it at home is not hard and provides an opportunity to enjoy a unique pizza made with genuine ingredients and a love for traditional cuisine.
Whether you serve it as an appetizer, main course, or snack, this Sicilian pizza will always be a hit.
Experiment with pairings and savor every bite of this dish that celebrates the best of Sicilian cuisine. Buon appetito!
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