Scaccia Ragusa parmigiana

Today, her majesty the casts, but in a 'contaminated' version: scaccia is a street food typical of Ragusa (hence the name of casts Ragusa), but it is actually contended with Modica (it is famous also casts Modica) and it is generally typical of the entire district Iblei. The dispute between Ragusa and Modica for the authorship of this food from a very ancient tradition tough road today and is still unresolved: careful so as to call the casts in the two beautiful Sicilian towns, the Baroque capital. The casts are made of a thin sheet made from durum wheat semolina, extra virgin olive oil, water and salt, stuffed with various fillings: the most classic of all is done with tomato sauce and cheese (that in Modica is also graced with abundant onions stewed slowly), but there are countless variations and fillings, also in the form. The casts, that in the production area can not miss on the Christmas tables, from single dish of peasant origin it has become clear with the passage of time one street food trend, also exported in the Continent and prepared in the most imaginative ways. When Oil Festival He asked me to play one Sicilian street food using their oil, I was in doubt between oranges and scacce, but I decided to pick up the ball about to tell her away. by tradition, scaccia is a leavened dough, but times of minimum leavening, which only serves to make the light batter and more crumbly crust. Knead on the traditional 'scaniaturi', the work table, using a rolling pin thin and very long, the 'lasagnaturi', that allows to obtain thin sheets of dough: more the dough will be rolled thin, more good will scaccia. The dressing is distributed over the entire sheet, in abundance, and then proceeds to a complicated series of folds. The surface is greased with olive oil and baked in the oven casts (in the best of all worlds in a wood oven): Sicily is considered one casts a full meal, but in the modern concept of the street food is eaten warm or cold (Always beware of those who need a warm casts, worse still if heated in the microwave) and sliced, like a strudel. I tried to approach to this recipe with great respect and I would not distorting the sense, that is to a rustic food and unsophisticated, rich but simple, to eat with your hands. That's why I decided to focus on excellent ingredients and prepare a dispels parmigiana, Senatore Cappelli semolina and Tumminia, tomato sauce Pachino Igp, fresh basil, fried eggplant, Garlic of Nubia, caciocavallo semi Dop, Parmigiano Reggiano DOP 60 months, Giarratana stewed onions. I used to prepare two new products Sagra, the extra virgin olive oil with low acidity olive, 100% italiano, and sunflower oil High Oleic, Perfect for frying eggplant because with a smoke point of 225 °, that will not leave more for my fries and I strongly suggest. To see the step by step procedure the correct folding of the casts, I refer to the recipe of the traditional tomato that found here.

SCACCIA RAGUSANA PARMIGIANA

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR THE DOUGH:
  • 400 grams of durum-wheat Senator Hats
  • 100 grams of semolina Tumminia
  • 15 grams of salt
  • 40 milliliters of olive oil (2 heaped tablespoons)
  • 250 ml mineral water
  • 4 grams of dry yeast (or 8 g fresh)
  • FOR THE FILLING
  • 1,5 liters of tomato puree Pachino Igp
  • a pinch of sugar
  • fresh basil, to taste
  • two cloves of garlic Nubia
  • Giarratana onions 2 medium sized
  • 400 grams of semi-seasoned caciocavallo DOP
  • 150 grams of grated Parmigiano Reggiano 60 months
  • Salt, to taste
  • extra virgin olive oil of low acidity olive Sagra, to taste
  • 2 eggplants long striated
  • sunflower oil High oleic Festival for frying, to taste

PROCEEDINGS

Scaccia Ragusa parmigiana

To make the casts Ragusa parmigiana, you can prepare with a day in advance various components of the recipe. For example, the tomato sauce, I suggest you prepare a day in advance so that it is very cool when you use it: fry the cloves of garlic of Nubia (slightly crushed with the blade of a knife) in extra virgin olive oil, add tomato sauce Pachino IGP, some’ fine salt, a few leaves of fresh basil and a pinch of sugar. Cook covered until the tomato sauce is not thick. Allow to cool, cover with plastic wrap to touch food and refrigerate.

For the dough of the casts ragusana Parmesan: put on the countertop semolina Senatore Cappelli and Tumminia, the dry yeast (or the freshly dissolved in a little water), salt and extra virgin olive oil. Mix slowly adding as much water as necessary to obtain a smooth dough but not wet: the water indicated might not serve all, or you could even having to put a little '. The dough should be elastic and smooth. Put the dough for the casts of Ragusa in a bowl greased with oil, covered with plastic wrap. Let rise for an hour.

Wash the eggplants and eliminate the two ends. Cut the eggplant and thin slices, sprinkle with a little’ of salt and leave to drain for at least 30 minutes. Dab carefully each slice of eggplant, so that it is completely dry, and fry in sunflower oil High Oleic Festival until golden on both sides. Put the fried eggplant on paper towels to absorb any excess oil.

Peel the onions and slice thinly. Put the onions in a pan with a little olive oil and very little water. Season with salt and freshly cook covered until the onions have softened not: I have to be transparent and very soft.

Sprinkle the work surface with a little’ of flour. Roll out the dough for the casts ragusana parmesan with a rolling pin to obtain a wider rectangle and thin as possible. Spread on dough tomato sauce and stewed onions, Then the cheese cut into cubes, fried eggplant, fresh basil, abundant Parmesan cheese and drizzle with a drizzle of extra virgin olive oil. Fold the dough over itself to the long sides. Distribute again the tomato sauce, the onion, the eggplants, the cheeses, basil and olive oil and fold again, this time on the short sides. To distribute, For the third time, just a little’ of tomato sauce and fold in half scaccia. Here find photos step by step bending of casts in the traditional version, with tomato sauce.

Preheat oven to 220 degrees static. Brush the casts Ragusa parmigiana with extra virgin olive oil, place it on a baking sheet lined with parchment paper. Bake for 25 minutes or until the surface of the casts is golden, browned and crisp. Once the casts ragusana Parmesan has cooled, cut into slices and serve immediately. Bon appétit!

THE PAIRING: Etna Rosato Doc company Graci. A rosé wine with acidity and freshness, capable of enhancing the rich taste of tomato and eggplant and to balance the slight oiliness of the plate. The vineyards are six hundred meters above sea level on the northern slope of Etna.

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1 comment

elisabetta corbetta 11 July 2018 at 08:46

I love these dishes
A big kiss

Reply

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