Scacce are a typical street food of the region of Ragusa. They are rustic in shape and have a variety of fillings. They resemble lasagna with their layers of thin pastry in between delicious savoury ingredients.
Have some fun with the filling. I’ve added a few of my favourite fillings here for you and the most popular ones that we do in Sicily. I love the creamy cows milk, ricotta cheese we get in the region of Ragusa from our special Modicana Cows, native to our area.
When I’m back home in Australia I use Paesanella’s pasteurised cows milk ricotta.
500 grams fine semolina
3 tablespoons olive oil
10 grams of fresh yeast (or 2 teaspoons instant yeast)
280mls of tepid water
14 grams of salt
Mix ingredients together, slowly add water & add salt last. Knead until its firm and smooth.
You may need to add more water to get the right consistency, always consider the temperature as well. In the summer months and with humid weather you may require less water.
Let the dough sit for 30 to 50 minutes. This allows the gluten to relax. Cut into 4 or 6 pieces, sprinkle some flour on the bench and with a rolling pin roll out fairly thin. Much thinner than standard shortcrust pastry but not too fine as you don’t want the moist ingredients seeping through the dough. I’d say approximately 3mm.
Once you’ve spread the filling over the sheet of pastry, fold. Fold similar to how you would fold a t-shirt. Fold the bottom part up, then the sides in, then the top down. You will end up with a rectangle. Remember it’s a very rustic pastry so it’s ok if the sauce or filling drips out of the sides or if it’s not perfectly rectangle.
Brush with egg wash. Cook in an oven for approximately 30 minutes on 220 degrees celsius or until golden brown. Place a tea towel on top of them for just 10 minutes when they come out of the oven to soften the top crust. You can serve with a Napolitana sauce on top if desired.
Recipe is for 4 – 6 scacce depending on size you choose to make.
This is part of the reason why I began doing food tours, it gives you a chance to learn about all these great traditional recipes or ways of cooking. I founded this tour company to give people access to locations that most tour operators don’t visit or even think of taking people.
Filling alternative options
Cipudatta – Tomato & onion
Chop and saute 1 large onion
Add a bottle of passata or 2 can tomatoes
Add salt and pepper and a teaspoon of sugar
Allow filling to cool before spreading over pastry
Once you’ve spread the filling over the pastry, sprinkle parmesan or for a stronger flavour pecorino cheese over the top. I’m a huge fan of pecorino cheese
Also add cacciocavallo cheese or mozzarella in strips all over the cooked sauce
Keep in mind if you like extra cheese make sure to add less salt to your sauce
Optional – oregano, basil or parsley
Sciurietto – Cauliflower & broccoli
Boil 1/2 a cauliflower & 1 large broccoli floret till it softens
Let it cool
Combine together with pecorino cheese, fried breadcrumbs, olive oil, salt, pepper and optional sun-dried tomatoes
Once mashed together spread finely over pastry
Spinaci e uva passa – Spinach & currants
Saute spinach allow to cool
Combine with pecorino cheese and your choice of currants or raisins. My personal preference is currants as they are sweet yet have a more tart taste. Add salt and pepper to taste
Spread finely over pastry
Ricotta e salsiccia
Saute 300 grams of sausage mince in a fry pan with a drop of olive oil, allow to cool
Do not cook the sausage right through as it will cook further in the oven
Combine mince with 200 grams of ricotta cheese. Add salt & pepper to taste and spread on the pastry.