Today I take you to the heart of Sicily with a delicious recipe: Scaccia Ricotta and Sausage! An irresistible filled leavened product, perfect for any occasion. Follow me in the kitchen, I'll show you how to do it!
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🍳 PREPARATION 🍳
1. Preparation of the Dough for the Ricotta and Sausage Scaccia
To begin the preparation of our ricotta and sausage scaccia, a typical dish of Sicilian cuisine, let's start with the dough. Using a planetary mixer fitted with a hook, combine the re-milled durum wheat semolina and the dehydrated brewer's yeast. We start the machine and add the water with the dissolved salt, following with the oil. We transfer the dough to a lightly oiled work surface and work it until we obtain a smooth consistency.
2. Leavening of the Scaccia Dough
Once a smooth dough is obtained, we proceed to the leavening phase. We prepare a bowl greased with oil, place the dough in it and cover it with plastic wrap. Let it rise for two hours in the turned off oven. This phase is essential to obtain a soft and light scaccia.
3. Preparation of the Stuffing for the Ricotta and Sausage Scaccia
At the same time, we begin preparing the filling, which is essential for the uniqueness of this typical Sicilian dish. Let's start with the ricotta, which should have been soaking overnight. We sift it to make it softer and without lumps, then we season it with oil, salt and pepper. Next, shell the sausage, taking care to remove the casing.
4. Assembling the Scaccia: a Typical Sicilian Dish
After rising, roll out the dough on a floured work surface, trying to obtain a 40x50 cm rectangle. Distribute the ricotta and the crumbled sausage on the surface of the dough, leaving a 4 cm border free. We fold the edges inwards, add another layer of ricotta and sausage, then close our scaccia like a book.
5. Cooking the Scaccia: From the Oven to the Table, the Typical Sicilian Dish Becomes Street Food
Finally, let our scaccia rise again for 20-30 minutes. Brush with oil and bake in a preheated static oven at 180° for 40 minutes. Once cooked and golden, let it cool before serving. With its versatility, ricotta and sausage scaccia is perfect to be enjoyed as street food or to take for a packed lunch, a true symbol of Sicilian tradition and cuisine.
🍳 INGREDIENTS 🍳
Ingredients for 1 scaccia measuring 35×15 cm
For the dough
re-milled durum wheat semolina 340 g
4 g dehydrated brewer's yeast
water 230 g
extra virgin olive oil 10 g + 1 tablespoon for the work surface and the bowl
salt 5 g
For the stuffing
sheep ricotta 800 g
sausage 400 g
extra virgin olive oil 20 g
Salt and Pepper To Taste
To brush
extra virgin olive oil to taste