SICILY - Scacce ragusane

SKU:

Scaccia with Viaggio Romano Cheese and Tomato Sauce

Prep Time: 1h30 minutes

Servings: 6-8

Preheat: 430°F

Ingredients

  • 17 oz Molino Signetti Flour
  • 17 oz Viaggio grated Romano cheese
  • 24 oz Viaggio Italian peeled tomatoes
  • 0.88 oz brewer’s yeast
  • 1 cup water
  • 3 onions, finely chopped
  • 5 tablespoons Viaggio extra virgin olive oil
  • A bunch of fresh parsley, chopped
  • Salt and pepper, to taste


Instructions

Prepare the Sauce:

  1. Pour the Viaggio Italian peeled tomatoes into a blender and blend until smooth to create a homogeneous sauce.
  2. In a large pan, sauté the chopped onions with a little water until they soften and become more digestible. Once softened, add the blended tomato sauce, chopped parsley, and 2 tablespoons of olive oil. Cook on low heat for about an hour, stirring occasionally. Season with salt and pepper to taste. Let the sauce cool completely.

Prepare the Dough:

  1. In a bowl, mix the flour, 3 tablespoons of olive oil, and the dissolved yeast (dissolve the yeast in the cup of water before adding). Knead the mixture until smooth and homogeneous. If needed, add more flour to achieve the desired consistency. Cover the dough with a cloth and let it rise for 30 minutes.
  2. While the dough is rising, grate the Viaggio Romano cheese and set it aside.

Assemble the Scaccia:

  1. Once the dough has risen, flour a work surface and divide the dough into four equal portions. Roll each portion into a rectangular shape using a rolling pin.
  2. Spread the cooled tomato sauce in the center of the dough rectangle, vertically. Sprinkle with grated Romano cheese and drizzle with a little more Viaggio extra virgin olive oil.
  3. Fold one side of the dough toward the center, then fold the other side over it to enclose the filling. Fold the ends inward, ensuring the edges are sealed tightly. Pierce the surface with a fork to allow steam to escape.
  4. Line a baking tray with parchment paper, brush with oil, and place the filled dough onto it. Brush the top with a little more olive oil and bake at 430°F (220°C) for 30-40 minutes, or until golden and crisp.


BUON APPETITO!

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