Italiano
The town of Modica

Foods and cook recipes from Modica

Le scaccie

Ingredients:

For the pastry: superfine flour kg. 1, yeast gr. 50, a pinch of salt, half cup of warm water, a teaspoon of baking soda, a small cup of olive oil.

Le scaccie

Preparation:

Dissolve yeast and a pinch of salt in a small cup of warm water. Add to flour previously placed on a marble surface and mix well, adding some drops of water, until stiff. Make it in a ball, spread some flour over, cover with a cloth and leaven the dough for about a hour. If it is cold, cover it with a blanket. The dough will be ready when well grown and with some chinks.

Now add baking soda and olive oil, and mix until the oil disappeared. Divide in two parts, roll out the dough roughly and place in a tin (28 cm), previously greased and floured. Use the second part of the dough to cover the pastry, once filled. Tight the two parts well and slightly level the upper part with your hand, previously greased. Before baking, make two or three holes on the top with a fork. Put in hot oven and leave for about half a hour.

For the filling:

Ingredients:

Red tomatoes kg. 1, onions 2, grated caciocavallo cheese gr. 100, paprika, salt, olive oil.

Preparation:

Slice onions and brown with peeled and seedless tomatoes. Put the filling on the rolled out pastry and seal it before baking.

Ingredients:

Aubergines 4, red tomatoes gr. 500, grated caciocavallo cheese gr. 100, basil, salt and pepper.

Le scaccie

Preparation:

Cube aubergines and deep fry, after keeping them in salty water for a hour. Fry lightly peeled and seedless tomatoes. Put aubergines in slices, tomatoes, a lot of basil on the pastry, and dress with salt, pepper and grated cheese. Roll the scaccie, seal the edges and bake.

Ingredients:

Ricotta cheese gr. 400, small early onions 2, grated caciocavallo cheese gr. 100, egg 1, salt, pepper.

Preparation:

Smash ricotta cheese with a fork in bowl, add onions in very thin slices, a beaten egg, grated cheese, salt and pepper. Place the filling on the pastry, roll the scaccia and seal before baking.

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