Ingredients
For the dough
Durum wheat semolina flour
500 gr
Warm water
350 ml
lard
50 gr
Fresh brewer’s yeast
10 gr
sale
10 gr
powdered sugar
1 teaspoon
For the filling
Broccoli
400 gr
Wurst
250 gr
Sicilian Tuma (or Primosale cheese)
200 gr
red wine
100 ml
Grated Pecorino
50 gr
Pitted black olives
10-12
Anchovy fillets in oil
4
spring onions
2
Extra virgin olive oil
qb
sale
qb
Baby
qb
You need it too
Extra virgin olive oil
qb
Catanese scacciata is a rich and tasty rustic dish consisting of a yeast dough shell and a filling of poached broccoli, crumbled sausage and diced tuma. Ubiquitous in Sicilian grill restaurants at any time of year, it is perfect as an appetizer , during the Christmas or Easter holidays and as a single dish for a quick but filling meal.
For the preparation we start with the dough that we obtain by mixing the brewer’s yeast in the bowl of the planetary mixer, together with a teaspoon of sugar dissolved in warm water, with the sifted flour, the lard and a pinch of salt.
While waiting for the smooth and homogeneous mixture to double in volume, dedicate ourselves to the preparation of the Spinacceddi Accupati , a typical recipe from Catania that consists of seasoning the broccoli cleaned and covered with a lid with a drizzle of extra virgin olive oil, sliced spring onions, drained anchovy fillets , grated pecorino cheese, pitted black olives and 1/2 glass of red wine .
Now you just have to line a 26 cm diameter cake tin lightly greased with oil with half of the yeast dough forming a not too thin disk, then fill the base with the peeled and diced sausage, add the cheese and broccoli and then place the remaining disk of dough on top of the filling, taking care to make a small cut on the surface: this way the moisture will escape during cooking and the result, once baked, will be a savory cake fragrant and irresistible, also eaten in slices as an aperitif .
Like the Scaccia Ragusana, the famous rolled focaccia made with durum wheat semolina, water and yeast, the Scacciata Catania has its roots in the poor and peasant tradition.
Born as a recycled dish and once filled with what was available in the fridge, this exquisite rustic cake is now prepared with slight variations on the theme, depending on which family keeps the secret.
To stay true to the original, we used Tuma , the Sicilian sheep’s cheese. Alternatively, you can easily replace it with Primosale or opt for cauliflower, broccoli, spinach or chard instead of broccoli.
Find out how to prepare Catanese Scacciata by following the step-by-step instructions and advice. If you liked this recipe, also try the Sfincione from Palermo and the Focaccia from Messina .
How to prepare Catanese Scacciata
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