Scacce Ragusane: A Sicilian Stuffed Flatbread Recipe
Scacce Ragusane, a cornerstone of Ragusa’s culinary tradition in Sicily, are more than just stuffed flatbreads; they are a testament to the region’s rich agricultural heritage and resourcefulness. These rustic, savory pastries are made from simple ingredients – durum wheat flour, water, olive oil, and salt – yet they offer a delightful symphony of flavors and textures. The dough, rolled out thinly and layered with various fillings, is then baked until golden brown and irresistibly fragrant. Every bite is a journey through Sicilian flavors, a warm and comforting experience reminiscent of family gatherings and age-old traditions.
This article provides a comprehensive guide on how to recreate authentic Scacce Ragusane in your own kitchen. We will delve into the history and cultural significance of this beloved dish, explore various filling options, and provide detailed step-by-step instructions, along with tips and tricks, to ensure your Scacce turn out perfectly every time.
## The History and Heritage of Scacce Ragusane
The history of Scacce Ragusane is deeply intertwined with the agricultural landscape and culinary ingenuity of the Ragusa province in Sicily. Historically, scacce were a resourceful way for families to utilize leftover ingredients and abundant seasonal produce. The dough, made from readily available durum wheat flour, served as a blank canvas for a variety of fillings, making it a versatile and adaptable dish. These fillings would often depend on what was available at the time, making each scaccia a unique expression of the season and the cook’s creativity.
The word “scaccia” itself comes from the Sicilian verb “scacciari”, meaning “to flatten” or “to press down”, referring to the way the dough is rolled out thinly. Scacce were traditionally baked in wood-fired ovens, imparting a distinctive smoky flavor. They were a staple food, enjoyed by farmers and laborers as a hearty and filling meal. They also were brought to church festivals and other local celebrations to feed the crowd. In many ways, the scaccia represented a cornerstone of Sicilian family life.
Over time, Scacce Ragusane evolved into a beloved regional specialty, passed down through generations. While the basic concept remains the same – a layered flatbread with a savory filling – variations in dough recipes and filling combinations emerged, reflecting the diverse tastes and preferences of different families and villages.
Today, Scacce Ragusane are still widely enjoyed in Sicily and beyond, both as a comforting everyday food and as a cherished symbol of Sicilian culinary heritage. They are a popular street food, sold in bakeries and pizzerias throughout the region, and they are often featured at local festivals and food fairs. Their enduring popularity is a testament to their simple yet satisfying nature, their connection to the land, and their ability to bring people together.
## Essential Ingredients for Authentic Scacce Ragusane
To create truly authentic Scacce Ragusane, it’s crucial to use high-quality ingredients that reflect the flavors of Sicily. Here’s a breakdown of the essential components:
* **Durum Wheat Flour (Semola Rimacinata):** This is the key to the unique texture of the Scacce dough. Durum wheat flour, also known as semola rimacinata in Italian, has a higher protein content than all-purpose flour, resulting in a more elastic dough that is easier to roll out thinly. It also gives the baked scaccia a slightly chewy and satisfying texture. If you can’t find semola rimacinata, you can substitute it with a mix of all-purpose flour and semolina flour (about 75% all-purpose and 25% semolina). However, the texture will be slightly different.
* **Extra Virgin Olive Oil:** A good quality extra virgin olive oil is essential for both the dough and the filling. It adds richness, flavor, and helps to create a tender and flaky texture.
* **Salt:** Sea salt is preferred for its clean and briny flavor.
* **Water:** Use lukewarm water to activate the gluten in the flour and create a smooth dough.
* **Fillings:** This is where you can get creative! Traditional fillings include:
* **Tomato Sauce, Onion, and Cheese (Pomodoro, Cipolla, e Formaggio):** A classic combination, often using a simple tomato sauce made with fresh tomatoes, garlic, and basil. Ragusano cheese (a local cheese similar to Pecorino) is the traditional choice, but you can substitute it with Pecorino Romano, Parmesan, or even mozzarella.
* **Ricotta Cheese and Sausage (Ricotta e Salsiccia):** Another popular option, combining creamy ricotta cheese with savory sausage. Use fresh Italian sausage, removed from its casing and crumbled.
* **Spinach and Ricotta (Spinaci e Ricotta):** A vegetarian option, featuring a flavorful blend of spinach and ricotta cheese. You can add a pinch of nutmeg for extra flavor.
* **Eggplant (Melanzane):** Eggplant, either fried or grilled, offers a richer, more complex taste.
* **Potatoes and Onion (Patate e Cipolla):** Thinly sliced potatoes combined with caramelized onion creates a sweet and savory filling.
* **Other vegetables:** The beauty of scaccia lies in its versatility. Feel free to experiment with other fillings like zucchini, bell peppers, mushrooms, or even leftover cooked meats.
## Step-by-Step Recipe for Scacce Ragusane
Now, let’s get to the heart of the matter: creating your own Scacce Ragusane. This recipe provides detailed instructions for making the dough and assembling the flatbreads. We’ll focus on the classic tomato, onion, and cheese filling, but feel free to substitute it with your favorite ingredients.
**Yields:** 4-6 scacce
**Prep time:** 1 hour
**Cook time:** 30-40 minutes
**Ingredients:**
**For the Dough:**
* 500g (about 4 cups) durum wheat flour (semola rimacinata), plus extra for dusting
* 300ml (about 1 1/4 cups) lukewarm water
* 50ml (about 1/4 cup) extra virgin olive oil
* 10g (about 2 teaspoons) salt
**For the Tomato, Onion, and Cheese Filling:**
* 700g (about 24 ounces) canned crushed tomatoes, or fresh tomatoes, peeled and crushed
* 1 large onion, thinly sliced
* 2 cloves garlic, minced
* 1/4 cup extra virgin olive oil
* 1/2 cup grated Ragusano cheese, Pecorino Romano, or Parmesan cheese
* 1 tablespoon fresh basil, chopped
* Salt and black pepper to taste
**Equipment:**
* Large mixing bowl
* Clean work surface
* Rolling pin
* Baking sheet
* Parchment paper
**Instructions:**
**Part 1: Preparing the Dough**
1. **Combine dry ingredients:** In a large mixing bowl, combine the durum wheat flour and salt. Whisk to ensure the salt is evenly distributed.
2. **Add wet ingredients:** Gradually add the lukewarm water and olive oil to the flour mixture, mixing with your hands or a wooden spoon until a shaggy dough forms.
3. **Knead the dough:** Turn the dough out onto a lightly floured work surface. Knead for 10-15 minutes, until the dough is smooth, elastic, and no longer sticky. If the dough is too dry, add a little more water, one tablespoon at a time. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. **Rest the dough:** Place the dough back in the mixing bowl, drizzle with a little olive oil, and cover with a clean kitchen towel or plastic wrap. Let it rest for at least 30 minutes, or up to 1 hour, at room temperature. This allows the gluten to relax, making the dough easier to roll out.
**Part 2: Preparing the Filling**
1. **Sauté the onion and garlic:** Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. **Add the tomatoes:** Pour the crushed tomatoes into the skillet. Season with salt and black pepper to taste. Bring to a simmer, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until the sauce has thickened slightly.
3. **Stir in the basil:** Remove the skillet from the heat and stir in the chopped fresh basil. Set aside to cool slightly.
**Part 3: Assembling the Scacce**
1. **Preheat oven:** Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. **Divide the dough:** Divide the rested dough into 4-6 equal pieces, depending on the desired size of your scacce.
3. **Roll out the dough:** On a lightly floured work surface, roll out one piece of dough into a very thin rectangle, about 30×40 cm (12×16 inches). The dough should be almost translucent.
4. **Spread the filling:** Spread a thin layer of the tomato sauce over the rolled-out dough, leaving a small border around the edges.
5. **Sprinkle with cheese:** Sprinkle the grated Ragusano cheese (or your chosen substitute) over the tomato sauce.
6. **Fold the dough:** Fold one third of the dough over the filling, then fold the opposite third over the first fold. This will create a long, narrow strip of layered dough.
7. **Coil the strip:** Starting from one end, gently coil the strip of dough into a spiral shape. Tuck the end underneath to secure it.
8. **Flatten slightly:** Gently flatten the coiled dough with your hands to create a round, flat shape, about 15-20 cm (6-8 inches) in diameter.
9. **Repeat:** Repeat steps 3-8 with the remaining dough and filling.
10. **Bake:** Place the assembled scacce on the prepared baking sheet. Bake for 30-40 minutes, or until golden brown and crispy.
11. **Cool slightly and serve:** Remove the scacce from the oven and let them cool slightly on a wire rack before serving. They are best enjoyed warm.
## Variations and Filling Ideas
The beauty of Scacce Ragusane lies in their versatility. While the classic tomato, onion, and cheese filling is a timeless favorite, feel free to experiment with other ingredients to create your own unique variations. Here are a few ideas to get you started:
* **Ricotta and Sausage:** Combine creamy ricotta cheese with crumbled Italian sausage, sautéed with garlic and fennel seeds.
* **Spinach and Ricotta:** Mix blanched spinach with ricotta cheese, Parmesan cheese, and a pinch of nutmeg.
* **Eggplant:** Use fried or grilled eggplant slices, layered with tomato sauce, mozzarella cheese, and basil.
* **Potatoes and Onion:** Thinly slice potatoes and caramelize them with onions in olive oil. Season with salt, pepper, and rosemary.
* **Zucchini and Provolone:** Combine thinly sliced zucchini with provolone cheese, garlic, and oregano.
* **Mushroom and Taleggio:** Sauté sliced mushrooms with garlic and thyme, then layer them with Taleggio cheese.
* **Anchovies, Tomato and Breadcrumbs:** This filling uses fresh tomatoes, olive oil, garlic, anchovies, and then finished with day-old breadcrumbs.
**Tips and Tricks for Perfect Scacce Ragusane**
* **Use High-Quality Ingredients:** The flavor of Scacce Ragusane depends heavily on the quality of the ingredients you use. Opt for good quality durum wheat flour, extra virgin olive oil, and fresh, seasonal produce.
* **Don’t Overwork the Dough:** Overworking the dough will result in a tough and chewy scaccia. Knead the dough until it is smooth and elastic, but avoid over-kneading it.
* **Roll the Dough Out Thinly:** The key to a crispy and light scaccia is to roll the dough out very thinly. Aim for a thickness of about 1-2 mm.
* **Don’t Overfill the Scacce:** Overfilling the scacce will make them difficult to fold and bake evenly. Use a thin layer of filling, leaving a small border around the edges.
* **Bake at a High Temperature:** Baking the scacce at a high temperature will help them to become crispy and golden brown.
* **Let the Scacce Cool Slightly Before Serving:** Letting the scacce cool slightly before serving will allow the flavors to meld together and the filling to set.
* **Experiment with Different Fillings:** Don’t be afraid to get creative with your fillings. Try different combinations of vegetables, cheeses, and meats to find your favorite flavor.
## Serving and Storing Scacce Ragusane
Scacce Ragusane are best enjoyed warm, straight from the oven. They can be served as a snack, appetizer, or light meal. They are also a great addition to a picnic or potluck.
To reheat leftover scacce, wrap them in foil and bake them in a preheated oven at 175°C (350°F) for 10-15 minutes, or until heated through. You can also reheat them in a microwave, but they may not be as crispy.
To store leftover scacce, wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 3 days.
## Conclusion
Scacce Ragusane are a true taste of Sicily, a testament to the region’s culinary heritage and resourceful spirit. With their simple ingredients, rustic charm, and endless possibilities for fillings, these stuffed flatbreads are a delight to make and share. Whether you’re a seasoned baker or a novice cook, this recipe will guide you through every step of the process, ensuring that your Scacce Ragusane turn out perfectly every time. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey to the heart of Sicily. Buon appetito!