Scaccia Ragusana Sicilian Tomato And Cheese Pie Recipes
SCACCIA RAGUSANA (SICILIAN TOMATO AND CHEESE PIE)
Scaccia Ragusana is a traditional, rustic Sicilian tomato and cheese pie.
Provided by Chef Richard LaMarita, Natural Gourmet Institute
Categories Snack
Time 1h40m
Number Of Ingredients 10
Steps:
- Whisk the flours together in a large bowl and make a well in the center. Add the salt and 2 tablespoons of the oil and rub the flour and oil together with your fingers until the mixture resembles coarse peas.
- Start adding the water, about 2 tablespoons at first, and start kneading. Continue gradually adding water and kneading until the dough is soft, smooth and no longer sticky. Cover the dough with a kitchen towel and let rest at room temperature for 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons of the oil in a saucepan. Add the garlic and cook for 1 minute. Add the tomatoes, season with salt and pepper, and cook until thickened and reduced a bit, about 10 minutes. Stir in the basil. Set aside to cool.
- Preheat the oven to 500ºF.
- Cover a large work surface with a large sheet of parchment paper, sprinkle with a bit of flour to prevent sticking, and transfer the dough to the surface. Cover the dough with a second piece of parchment and roll into a large thin rectangle. Spread a thin layer of sauce all over the dough and lightly sprinkle with the cheese. Fold the left and right sides of the dough to meet in the middle and top with another thin layer of sauce and cheese. Then fold the top and bottom edges to meet in the center and top with more sauce and cheese. Lastly, fold the pie over into a roulade and transfer the pie with the bottom piece of parchment paper onto a baking sheet. (Save the remaining sauce for dipping.)
- Bake for 10 minutes. Then reduce oven temperature to 400ºF and bake until the dough is cooked and lightly charred, about 50 minutes more. Cool before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 253 calories
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- Whisk together 1⁄4 teaspoon sugar, yeast, and water in a large bowl. Let rest about 10 minutes or until foamy.
- Add the semolina flour, 1 tablespoon olive oil, and 1⁄2 teaspoon salt and mix until the dough just comes together. Transfer to a very lightly floured work surface and knead until smooth and elastic, about 5-8 minutes. Lightly rub a bowl with oil, place the dough inside, cover and let rise in a warm, draft free place until doubled in size, about 2 hours.
- While the dough rests, make the sauce. Add the remaining tablespoon olive oil to a medium saucepan. Add the garlic and cook over medium heat, until it just starts to turn golden, about 2 minutes. Add the tomatoes to the saucepan and use the back of a spoon to break them up. Add the remaining teaspoon of sugar and season with salt. Cook for about 10 minutes, or until some of the liquid has evaporated. Turn off the heat, add the basil, then use an immersion blender to puree everything until smooth. Taste, and adjust the seasoning as needed.
- Heat the oven to 450 degrees F. Line a 9-by-5-inch (or similar) loaf pan with parchment paper. Transfer the dough on to a large, lightly floured work surface, then use a rolling pin to roll the dough out as thin as possible. Try to get it to a 26-by-18-inch rectangle, or even larger if you can.
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