Today, the recipe of the casts ragusana tomato, in its original variant, simple and traditional. The casts is a Sicilian street food, spread throughout the district Iblei. Its authorship is still disputed between Modica and Ragusa.
The casts of Ragusa in the original recipe
The preparation of this kind of stuffed focaccia, diffused by other names, and other forms in different areas of Sicily (the famous "outcast” Catania). It is made with a paste made from durum wheat semolina and a varied stuffing: the simplest, I am presenting today, It is topped with a very thick tomato sauce and cheese. There are endless possibilities for filling, which vary according to the area: in Modica, They are very popular with those cottage cheese, cheese and onion, but also the version with anchovies, parsley, Onion, First salt and semi-hard cheese. But the casts Ragusa tomato is simple and delicious.
The "scacce” They are also prepared with vegetables, Meat (sausage in prevalence), fish (dogfish or cod). The key thing is to pull the thin sheet, season it thoroughly and make the folds in order to obtain the correct peeling inside. Ideally scacce cooked in a wood oven, but unfortunately I do not have it. I assure you, though, the taste is really very, very different.
A Modica, and around the area of the Iblei, scaccia is the queen of the grill, as are the pythons And the focaccia Messina Messina and arancine Palermo. The only problem is that, like the whole Sicilian street food, is addictive. So be careful. Have a good day!
SCACCIA RAGUSANA TOMATO (Sicilian recipe)Print This
- FOR THE DOUGH:
- 250 grams of durum wheat
- 8 grams of salt
- 20 milliliters of extra virgin olive oil (2 heaped tablespoons)
- water, to taste
- 2 grams of active dry yeast (or 6 grams fresh)
- FOR THE FILLING
- 750 ml of tomato puree
- a pinch of sugar
- fresh basil, to taste
- a clove of garlic
- 300 grams of caciocavallo semi-cured
- Salt, to taste
- extra virgin olive oil, to taste
For the tomato sauce for the casts of Ragusa: brown the clove crushed garlic in extra virgin olive oil. Add the tomato sauce, Salt, a few leaves of fresh basil and a pinch of sugar. Cook covered, until the tomato sauce will not become dense. Store in refrigerator until ready to use the sauce to prepare the casts of Ragusa. The sauce should be cool. I recommend you prepare the sauce a day earlier.
For the dough of the casts ragusana tomato: put on the countertop semolina, the dry yeast (or the freshly dissolved in a little water), Salt (far from the yeast) and extra virgin olive oil. Begin to knead: add as much water as necessary to obtain a smooth dough, smooth and firm, not moist. I started with a quantity of 100 milliliters of water, to get to 125 milliliters total (equal to a hydration of 50%). Add the water a little’ at a time. The dough should be elastic and smooth (it will take about 15 minutes of vigorous work by hand). Once ready, put the dough in a lightly greased bowl of oil. Cover with plastic wrap. Let rise for an hour.
While the dough rises, Cut the cheese into small cubes.
Sprinkle the work surface with a little’ of flour. Begin to roll out the dough with a rolling pin: you'll have to get a larger rectangle and thin as possible (PHOTO 1). If you do not pull out the dough thin enough, scaccia layers of dough will be too thick and dry. Distribute the tomato sauce (PHOTO 2) in abundance on the pastry (fear not: the sauce should be very abundant). Add a little’ of cheese (PHOTO 3) and drizzle with a drizzle of extra virgin olive oil. Fold the dough over itself to the long sides (PHOTO 4). Distribute again the tomato sauce, the cheese, the oil and bend again, this time on the short sides (PHOTO 5). To distribute, For the third time, some’ of tomato sauce and fold for the last time in mid scaccia (PHOTOS 6).
Preheat oven to 220 degrees static. Brush evenly scaccia Ragusa tomato with olive oil and place on a baking sheet, which must be covered with baking paper. Bake for 25 minutes or until the surface is golden, browned and crisp. Serve scaccia ragusana with tomato sauce and cheese lukewarm or cold. It should not be served hot. And Bon Appetit.
Try also variants of the casts with cottage cheese, cheese and onion and the version with anchovies, parsley, Onion, Cheese first salt and semi-hard cheese.