They are prepared on the occasion of Christmas Eve or New Year's Eve as an appetizer, but there is no shortage in summer, for example in August, on the party tables or on the beach: they are the ragusane scacce, portfolios of stuffed and delicious pasta in many different versions. Street food from the Ragusa area, they require few ingredients, such as tomato and caciocavallo, preferably the Ragusano DOP, but they can also be enriched with onions, aubergines, ricotta, sausage. Let's find out how to prepare them ragusane scacce.

The recipe for ragusane scacce

Ingredients

To prepare the ragusan scacce you will need: 260 g of durum wheat semolina, 4 g of yeast, 1 teaspoon of salt, 130 ml of water at room temperature, 1 teaspoon of sugar, 1 l of tomato sauce, 1 clove of garlic, 200 g of Ragusano DOP (or caciocavallo), extra virgin olive oil to taste, salt to taste, basil leaves to taste.

Method

Start by preparing the tomato sauce. Fry the garlic in a pan with the extra virgin olive oil. When it is golden brown, add the tomato sauce. Let cook over low heat for at least half an hour. Season with salt and add the basil leaves to taste.

In the meantime, prepare the dough for the scacce: dissolve the salt in the water. In a bowl put the semolina, the yeast and slowly add all the salted water. Don't forget two tablespoons of extra virgin olive oil and a teaspoon of sugar.

Knead everything with your hands. The mixture must be soft and elastic. Cover the bowl with plastic wrap and let it rise for a couple of hours: the dough will double its volume. Meanwhile, grate the cheese.

Then take the dough again, put it on a floured work surface, divide it in half. The first will be laid out to obtain a wide and thin disc.

Cover the bowl with plastic wrap and let it rise in a warm place for about an hour and a half, or at least until it is at least doubled in volume.

While the dough is rising, cut 200 g of caciocavallo into thin flakes, then set it aside.

After the necessary time, take the dough again and turn it over on a well floured work surface, divide it in half and roll out the first piece of dough to obtain a wide and thin circle. Pour the sauce onto the disc and sprinkle with the caciocavallo flakes. Close the disc by folding the ends towards the center to obtain a long rectangle.

Spread tomato sauce and caciocavallo flakes again, then fold the shorter sides towards the center: you will need to get a square. Add the sauce and caciocavallo again and fold the square into a book. You will thus have a small rectangular package.

Do the same thing with the other half of the dough, then arrange the two scacce on a dripping pan lined with parchment paper and cook them in a preheated oven at 250 ° C for about 30 minutes. They must be well colored.