La catanese scacciata it is a true culinary delight, a versatile and easily prepareable dish that will amaze you with its mix of fragrances and fillings. Perfect for lunch or dinner, this delicacy can be enjoyed either hot or at room temperature. And if by chance you get a little ahead, don't worry! The banishment is the ideal solution to satisfy a sudden peckishness and perfect for the Christmas holidays.
Scacciata Catanese: simply delicious
The traditional version of scacciata is simply delicious: two thin and crunchy sheets, prepared with a dough similar to that of bread enriched with re-milled semolina, contain a filling made up of tuma, anchovies and olives. This light combination is also perfect as an appetizer. But the world of scacciata offers many other tasty options, such as variations with sautéed vegetables: broccoli, aubergines, turnip greens or chard. You can also experiment with tuna, cheese or cured meats to turn your dish into a rich and satisfying meal to share with friends and family.
Recipe and advice on how to prepare it
Ingredients:
- 450 g re-milled durum wheat semolina
- 35 g of lard (if you don't want to use lard you can replace it with 30ml of oil)
- 7-10 g salt
- 1 teaspoon of honey
- 1 g of fresh brewer's yeast
- to taste extra virgin olive oil
- 200 g tuma
- About 10 anchovies
- 20 pitted black olives
- 250 milliliters natural water
- vegetables of your choice
In a large bowl, skillfully combine the water at room temperature, the yeast, the honey and the oil, mixing carefully until you obtain a homogeneous mixture. Gradually add the semolina as if you were weaving a web. Finally, incorporate the salt and work the dough until it is soft and smooth, avoiding it sticking to your hands. If you use a planetary mixer, rely on the hook.
If you want to add lard, crumble it into the semolina and then add it to the water containing yeast and honey. Finally add the salt to complete the culinary spell.
Place the soft and non-sticky dough in a bowl previously greased with oil, cover and leave to rise until doubling of its volume.
Pour thedough on pastry board, gently deflate it and divide it into two parts as if two lovers separated and destined to reunite again.
Skillfully, roll out one of the two parts of the dough with a rolling pin until you obtain a thin sheet. Carefully place the dough on a baking tray previously brushed with olive oil. Prick the base with the tines of a fork to allow the steam to pass through.
Now it's time to let your culinary creation take shape. Distribute the tuma pieces, the anchovies and the pitted black olives. If desired, add boiled cauliflower tops, sliced spring onions or other sautéed vegetables such as spinach, chard or turnip greens.
Roll out the remaining dough and use it to cover yours culinary creation. Carefully remove excess edges to refine the details.
Fold the remaining edge over to create an elegant drawstring. Mix olive oil and water in a small cup and brush gently the surface. Prick the scacciata with a fork and let it rise for 30-40 minutes.
Once the waiting time has elapsed, bake in a static oven pre-heated to 250°C. Start by placing the pan directly on the bottom of the oven and cook for 10-12 minutes until chased away, it is delicately browned. Then, transfer the pan to the middle shelf and continue to cook for another 10 minutes until golden brown.
Remove from the oven and let the Catanese scacciata cool. Enjoy your meal!