Scaccia ragusana | Sicilian layered cheese pie
(0)
55 min
Under an hour
Kifli Kukták
Hagyományos szicíliai réteges lepénykenyér ropogós, vékonyra nyújtott tésztával, gazdag ricottás-mozzarellás sajttöltelékkel, zamatos paradicsommal és friss bazsalikommal rétegezve.
Preparation method
Preparing the dough
In a bowl, mix together the plain flour, dry yeast, salt, and granulated sugar. Pour in 180 ml of lukewarm water and 2 tablespoons of extra virgin olive oil.
Knead the dough until elastic and smooth, about 8 minutes. Shape into a ball, cover, and let rest at room temperature for 30-40 minutes.
Layering and shaping
In a bowl, mix the passata with the oregano, a pinch of salt, and a tablespoon of olive oil. In another bowl, combine the ricotta with the finely chopped fresh basil and half of the Parmesan. Grate the mozzarella or cut it into small cubes.
Chef's tip
The key to scaccia is rolling the dough extremely thin: the thinner the dough, the crispier and more nicely separated the cheesy layers will be.
It can be served warm or at room temperature for a picnic or snack; the cheesy layers are irresistible even once cooled.
50 min
Under an hour
