Traditional dish from Modica and Ragusa (Sicily).
- Preparation: 1 Hour
- Cooking: 1 Hour
- Difficulty: Medium
- Servings: 4 people
- Cost: Cheap
Ingredients
For the pastry:
-
1 kg durum wheat flour
-
350 ml lukewarm water
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100 ml extra virgin olive oil
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5 g fresh yeast
-
10 g table salt
For the ricotta cheese filling:
-
250 g fresh ricotta cheese
-
1 white sweet onion
-
100 g Sicilian sausage (optional)
-
1 pinch table salt
-
1 pinch ground pepper
For the tomato sauce filling:
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200 g tomato sauce
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1 white sweet onion
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2 spoons shaved Ragusano cheese (or Parmesan cheese)
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q.s. extra virgin olive oil
For the broccoli and sausage filling:
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1 chopped broccoli
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150 g Sicilian sausage
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1 pinch ground pepper
-
q.s. extra virgin olive oil
For the potato, anchovies and parsley filling:
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1 big sized potato
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4 anchovies fillets
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2 bunches parsley
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1 pinch table salt
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1 pinch ground pepper
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q.s. extra virgin olive oil
Preparation
-
- – mix the yeast with the lukewarm water and the sifted flour;
- – knead well for around 10 minutes then add the oil;
- – knead till the oil will be absorbed;
- – put it in a covered bowl, leave it aside while you will prepare all the fillings;
- – when the fillings are ready, get small balls from the dough;
- – lay down each ball with a rolling pin;
- – pastry has to result very thin;
- – spread in the middle the filling;
- – close the pastry as it was an apple strudel;
- – bake at 200 degrees for 20/30 minutes or till golden;
- – allow to cool then cut in pieces;
Notes
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