Today, her majesty the casts Ragusa parmigiana, Sicilian recipe but in a 'contaminated' version. The casts 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 casts, contention between Ragusa and Modica
The dispute between Ragusa and Modica for the authorship of this food from a very ancient tradition tough road today and is still unresolved. Be careful so as calls her away in 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 CACIOCAVALLO 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.
The tradition of the Sicilian casts
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. Over 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). In Sicily one casts is considered 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. And still, 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. A perfect oil for frying eggplant because with a smoke point at 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.
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
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, un po' di sale fino, 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.
Per l'impasto della scaccia ragusana alla parmigiana: put on the countertop semolina Senatore Cappelli and Tumminia, the dry yeast (or the freshly dissolved in a little water), il sale e l'olio extravergine di oliva. Mix slowly adding as much water as necessary to obtain a smooth dough but not wet: l'acqua indicata potrebbe anche non servirvi tutto, o potreste doverne metterne ancora un po'. The dough must be elastic and smooth. Mettere l'impasto per la scaccia ragusana in una ciotola unta di olio, covered with plastic wrap. Leave to rise for an hour.
Wash the eggplants and eliminate the two ends. Cut the eggplant and thin slices, cospargerle con un po' di sale e lasciare spurgare per almeno 30 minuti. 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. Mettere le melanzane fritte su carta assorbente per assorbire l'eventuale olio in eccesso.
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 top with a little 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, il basilico e l'olio e piegare nuovamente, this time on the short sides. To distribute, For the third time, solo un po' di sugo di pomodoro e ripiegare la scaccia a metà. 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!
MATCHING: Etna Rosato Doc dell'azienda 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. I vigneti sono a seicento metri sul livello del mare sul versante nord dell'Etna.