Scacce Ragusane
Scacce Ragusane are flatbreads made with ultra-thin pasta folded multiple times over itself with a filling of tomato and cheese. The crispy pastry and its many layers create an irresistible dish, typical of Iblea tradition.
Every family from Ragusa has their own version: with ricotta, with sausage, with onion. The most classic ones are those with tomato and caciocavallo.
Preparation
- 1
Mix the flour with water, 4 tablespoons of oil and salt. Work for 10 minutes and let rest for 30 minutes.
- 2
Roll out the dough into an ultra-thin sheet, almost transparent.
- 3
Spread a thin layer of tomato, add grated caciocavallo and basil.
- 4
Fold the pastry over itself multiple times, creating overlapping layers.
- 5
Place the scaccia in an oiled baking pan, brush with oil.
- 6
Bake at 200°C for 30 minutes until golden and crispy.
- 7
Cut into pieces and serve hot or warm.
Chef's Tips
The pastry must be ultra-thin: the thinner it is, the more crispy layers you will have. Caciocavallo ragusano DOP is the traditional cheese, but you can also use provola.