How to prepare Catanese Scacciata
Step 1
First, dissolve the brewer’s yeast together with the granulated sugar in warm water; then sift the flour into the bowl of the mixer and pour in the prepared mixture1.
step 2
Also add the lard2and start to process the ingredients with the hook; when the mixture begins to detach from the walls of the blender, add the salt and continue mixing until you get a smooth and elastic dough.
step 3
Form a ball and place it in a bowl3and cover with cling film and leave to rise for about 2 hours.
Step 4
In the meantime, prepare the filling: clean the broccoli, divide it into florets and brown it in a non-stick pan with a little extra virgin olive oil and the sliced spring onions4.
Step 5
Season with the anchovy fillets and pitted olives5.
Step 6
Add the grated Pecorino, season with salt and pepper and pour in the red wine6.
Step 7
Cover with a lid and cook over low heat for about 40 minutes, stirring occasionally with a wooden spoon. Once ready, remove from heat7and keep aside.
Step 8
Now take the dough with double volume8.
Step 9
Divide it into two equal parts and roll half of it into a not too thin disc9.
Step 10
Line a 26 cm diameter baking tray with the first disc of dough lightly greased with oil and arrange the peeled and peeled sausage and the tuma cubes on the bottom.10.
Step 11
Distribute the broccoli evenly with the wine11.
Step 12
Place the remaining dough disc on the filling and seal the edges well12.
Step 13
Brush the surface with a little oil and make a small cut in the middle13and let the rustic cake rest at room temperature for about 1 hour. Once the time has elapsed, place it in the convection oven at 200 °C and cook for about 40 minutes.
Step 14
Once cooked, remove the Catanese Scacciata from the oven, let it cool and turn it out onto a serving plate. Cut it into slices14, take it to the table and serve.
Advice
For a lighter result, you can replace the lard indicated in the recipe with an equal amount of butter or half a portion of extra virgin olive oil and add a pinch of chili powder to the filling for a pleasant spicy note.
As an alternative to the filling suggested, you can opt for another filling that you like best, taking into account both seasonality and any vegetarian guests. To taste, you can, for example, combine grilled eggplant, smoked provola and confit cherry tomatoes, use a little tomato puree, grated caciocavallo cheese and dried oregano, or choose diced salami instead of sausage.
storage
The Catanese scacciata can be kept in an airtight container in the refrigerator for a maximum of 2 days . When serving, we recommend heating it for a few moments in the oven or on a hot plate so that it becomes hot and fragrant again.
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