How to prepare Sicilian Ravazzate
Step 1
Collect the room temperature water in a bowl and dissolve the yeast and sugar; add the flour and mix roughly with a fork, then add the salt and lard 1 and mix everything well.
step 2
Transfer to a work surface and mix the mixture until it appears elastic and homogeneous. Then form a ball and place it in a lightly greased bowl. 2. Cover with a transparent film and leave to rise for about 3 hours.
step 3
In the meantime, prepare the filling: peel and chop the carrot and onion, then fry them in a saucepan with a little oil. 3. Add the sausage, remove the casing, toast for a few minutes, breaking it up with a wooden spoon.
Step 4
Add the minced meat, salt and pepper and fry over high heat. Pour in the wine, add the 4 peas and let it season for a few minutes; add the concentrate and tomato puree, mix and cook over low heat for about 40 minutes. Salt and pepper. Turn off the heat, pour into a casserole dish and let it cool completely.
Step 5
After the rising time has elapsed, turn the dough over, place it on a lightly floured work surface, shape it into a loaf and cut out portions of approx. 70 g each.
Step 6
Press each portion of dough together with your fingertips, forming regular discs. Spread a generous spoonful of filling in the center, then seal each disc like a bag, pressing the ends together well 6.
Step 7
Place the rolls on a baking tray lined with baking paper, with the pressed part at the bottom and the smooth part on top, leaving enough space between them. Brush the surface with a drop of oil 7, cover with cling film and leave to rest for about an hour.
Step 8
Remove the foil, brush the rolls again with the egg yolk whisked with a drop of milk and sprinkle the surface with sesame seeds 8.
Step 9
Cook the Ravazzate in a preheated static oven at 190°C for about 30 minutes, checking the browning. Then remove from the oven and let it rest covered with a cloth for about ten minutes, then take it to the table and serve.
Advice
Before filling your ravazzate with the meat and pea ragù, be sure to place it in a bowl and let it cool completely: this will make it more compact and prevent it from releasing liquid when cooked in the oven, which would spoil the final result.
If you don’t want to use tomato paste, add a spoonful of potato starch or corn starch to the ragù to make it more compact and prevent it from leaking out when cooking in the oven.
For an even more delicious option, fry your sandwiches in very hot pumpkin seed oil (at 160 °C); once golden brown, drain them and let them dry on absorbent kitchen paper.
If you love traditional Sicilian recipes, also try the baked anelletti and stuffed meat rolls.
Storage
Sicilian Ravazzate can be kept in the fridge in a special airtight container for a maximum of 2-3 days. Before eating, warm it slightly in the oven. After cooking, you can also freeze it. The ragù can be kept in the fridge, always closed in a special container, for 2-3 days.
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