Scacce Ragusane – The Delish Recipe

Scacce Ragusane, a traditional Sicilian treat that’s a staple in Ragusa, is a delightful pastry pocket filled with creamy ricotta, tangy cheese, salty anchovies, and fresh herbs.

These savory pastries are a flavor explosion waiting to happen, and with this recipe, you can bring a taste of Sicily right to your table.

Ready Time

2 hrs 30 mins

Yields

9 servings

Ingredients

flour 2 1/4 cups
active dry yeast 1 teaspoon
salt 1 teaspoon
olive oil 2 tablespoons
warm water 1 1/2 cups
ricotta cheese 1 1/2 cups
grated caciocavallo cheese 1 cup
grated Pecorino Romano cheese 1/2 cup
anchovy fillets rinsed and chopped 6-8
fresh parsley chopped 1/4 cup
garlic minced 2 cloves
black pepper to taste

Instructions

Start by combining the flour, yeast, and salt in a large mixing bowl. Mix well to combine.

Add the olive oil and warm water to the bowl, then mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 400°F (200°C).

Punch down the dough and divide it into 9 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.

Place 1-2 tablespoons of ricotta cheese in the center of each disk, leaving a 1/2-inch border around the edges.

Top the ricotta cheese with a sprinkle of caciocavallo cheese, Pecorino Romano cheese, chopped anchovy fillets, parsley, garlic, and a pinch of black pepper. Fold the dough over the fillings to form a triangle or a square shape, and press the edges together to seal the scaccia.

Place the scacce on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one.

Bake the scacce for 20-25 minutes, or until they’re golden brown. Remove the scacce from the oven and let them cool for a few minutes before serving.

Notes

Make sure to use warm water for the yeast to activate properly. Don’t overmix the dough, as this can lead to a dense Scacce.

When kneading, you can add a little flour if the dough is too sticky or a little water if it’s too dry.

Let the dough rise in a warm, draft-free place, such as an oven with the light on or near a radiator. If using anchovy fillets, be sure to rinse them well to remove excess salt.

To ensure the filling stays inside, press the edges of the dough together firmly when sealing the Scacce.

Keep an eye on the Scacce while they’re baking, as the baking time may vary depending on your oven.