Sciavata di Menfi is a extremely regional Sicilian dish, discovered simply in a single small village. A type of stuffed “pizza pie,” this unbelievable recipe includes a gentle, spongy dough crammed with potatoes and sausage, then topped with a tomato pizza sauce.
Sciavata | Stuffed Sicilian “Pizza Pie” Recipe
The recipe may appear lengthy and complex at first look, however don’t fear: whereas the dough wants loads of time to rise and requires a number of steps to organize, you’ll discover that making sciavata is a straightforward course of and leads to a surprising, centerpiece dish!
Ideas for Making the Good Pie
Getting the best dough consistency is essential! The dough will undergo three primary phases: within the first combine it ought to have a really gentle and oily feeling, after resting it is going to be very sticky (like a excessive hydration pizza dough), and after absolutely rising it is going to be extremely gentle, fluffy and spongy.
The quantity of water listed must be adjusted in response to really feel, as the amount wanted can range considerably relying on the local weather and flour. Add sufficient within the first mixing stage to attain a really gentle dough and you have to be all set!
Throughout the folding part, the dough will likely be fairly sticky however keep away from any temptation to mud it with a variety of flour. It is perhaps a bit difficult to work with however stick with it.
Watch the Pasta Grammar video the place we make Sciavata right here:
SCIAVATA RECIPE
Makes: One 9-inch pie
Cook dinner Time: As much as 5 1/2 hours, largely unattended
For the dough, you’ll need:
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4 1/8 cup (500g) semolina flour, plus additional for dusting
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1 tsp (5g) energetic dry yeast
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1 3/4 cups (400ml) water, adjusted (see beneath)
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3 1/2 tbsp (50g) additional virgin olive oil, plus additional for brushing
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2 tsp (10g) salt
For the fillings and toppings, you’ll need:
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3-4 tbsp additional virgin olive oil, plus additional for brushing
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1/4 massive onion, diced
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20 oz. (550g) russet potatoes, peeled and thinly sliced
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2 Italian sausages, casings eliminated
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Salt
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Recent black pepper
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1/2 cup (125g) tomato purée
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Dried oregano
Additionally, you will want:
Mix the semolina flour and yeast in a big mixing bowl. Progressively add about half of the water whereas mixing it into the flour by hand. When a tough dough has fashioned, add the olive oil and salt and proceed to knead within the bowl. Because the oil incorporates into the dough, hold including a bit extra water at a time till you may have a dough that could be very gentle, nearly gooey. Understand that the quantity of water wanted can range considerably relying on the situations, so don’t be shocked should you want roughly than the given quantity.
Proceed to knead the dough within the bowl for 10-Quarter-hour in order that the oil could be very well-incorporated. Cowl the bowl with plastic wrap and let it relaxation for 1 hour at room temperature.
Switch the dough to a clear floor that has been frivolously dusted with flour. Will probably be very sticky after resting, however we need to hold it that method! You possibly can very frivolously mud the dough with a bit little bit of flour to make it extra manageable, however hold the added flour to an absolute minimal.
Take one fringe of the dough and fold it over on prime of itself. Utilizing a bench scraper will make this course of loads simpler with such a sticky dough, as you’ll be able to scoop it up from the underside with out your fingers. Fold an opposing edge inward subsequent. Repeat this course of till you may have folded the dough in half about 12 occasions in numerous instructions.
Brush the blending bowl with olive oil and switch the dough again into it. Cowl with plastic wrap once more and let it rise till the dough has doubled in dimension—about 2-3 hours.
Whereas the dough rises, you’ll be able to put together the filling. Place the olive oil and diced onion into a big skillet over medium warmth. Sauté the onion till it’s tender and barely clear. Add the sliced potatoes and, utilizing your fingers to interrupt it up right into a crumble, add the sausage as nicely. Sauté for about 10 minutes, or till the potatoes are barely tender however not utterly cooked. Season with salt and pepper to style because the potatoes cook dinner. Switch every part into a big bowl.
Combine the potatoes with 1/4 cup of tomato purée and put aside for later. Individually, combine the remaining tomato purée with a drizzle of olive oil and salt to style, with a view to make a easy pizza sauce. Set this apart as nicely.
When the dough has risen, preheat an oven to 480 levels F (250 C) and liberally brush a deep 9-inch pie tin with olive oil.
Switch the dough to a floured work floor and, utilizing a bench scrape or knife, minimize 1/3 of it off and set this portion apart for the second. Use your arms to press the remaining dough out into a big circle. The dough must be fairly spongy and yielding. Work from the middle outward till the circle of dough is massive sufficient to cowl the pie tin with some overhang. Drape the dough into the tin and gently press it into the corners so it fills the dish and covers the perimeters utterly. Use a knife to trim the overhang away.
Fill the pie dough with the potato and sausage combination. Then, press out the remaining dough portion till it’s massive sufficient to cowl the pie. Drape it on prime, trim them overhang flush with a knife, and roll the perimeters inward together with your fingers to seal the underside and prime collectively.
Utilizing a spoon, unfold the whole prime of the pie with a skinny, even layer of the easy pizza sauce you made earlier. Sprinkle with dried oregano, and bake the pie for 20 minutes. Scale back the warmth to 410 levels F (210 C) and proceed to cook dinner for an extra 10-Quarter-hour, or till the highest is frivolously browned. Let cool for 10 minutes earlier than serving heat.
Buon appetito!
Wish to attempt a the unique Sicilian “Pizza Pie?” Try our recipe for Sfincione di San Vito, the ancestor of Chicago Deep Dish Pizza! In case you take pleasure in this recipe, you is perhaps within the Sardinian “Panada” Pot Pie!
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