Sciavata di Menfi | Stuffed Sicilian “Pizza Pie” Recipe

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 contains a smooth, 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 couple of steps to arrange, you’ll discover that making sciavata is an easy course of and ends in a shocking, centerpiece dish!

Ideas for Making the Excellent Pie

Getting the appropriate dough consistency is essential! The dough will undergo three important phases: within the first combine it ought to have a really smooth and oily feeling, after resting it will likely be very sticky (like a excessive hydration pizza dough), and after absolutely rising it will likely be extremely gentle, fluffy and spongy.

The quantity of water listed must be adjusted in keeping with really feel, as the amount wanted can range considerably relying on the local weather and flour. Add sufficient within the first mixing stage to realize a really smooth dough and you ought to be all set!

Throughout the folding part, the dough will probably be fairly sticky however keep away from any temptation to mud it with a whole lot of flour. It is perhaps slightly tough 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 will have:

• 4 1/8 cup (500g) semolina flour, plus further for dusting

• 1 tsp (5g) lively dry yeast

• 1 3/4 cups (400ml) water, adjusted (see under)

• 3 1/2 tbsp (50g) further virgin olive oil, plus further for brushing

• 2 tsp (10g) salt

For the fillings and toppings, you will have:

• 3-4 tbsp further virgin olive oil, plus further for brushing

• 1/4 giant onion, diced

• 20 oz. (550g) russet potatoes, peeled and thinly sliced

• 2 Italian sausages, casings eliminated

• Salt

• Recent black pepper

• 1/2 cup (125g) tomato purée

• 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 shaped, add the olive oil and salt and proceed to knead within the bowl. Because the oil incorporates into the dough, hold including slightly extra water at a time till you’ve got a dough that may be very smooth, virtually gooey. Remember that the quantity of water wanted can range considerably relying on the circumstances, so don’t be shocked if you happen to want roughly than the given quantity.

Proceed to knead the dough within the bowl for 10-Quarter-hour in order that the oil may 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 calmly dusted with flour. It is going to be very sticky after resting, however we wish to hold it that approach! You possibly can very calmly mud the dough with slightly 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 rather a lot simpler with such a sticky dough, as you possibly can scoop it up from the underside with out your fingers. Fold an opposing edge inward subsequent. Repeat this course of till you’ve got 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 possibly can 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 properly. Sauté for about 10 minutes, or till the potatoes are barely tender however not fully cooked. Season with salt and pepper to style because the potatoes prepare dinner. Switch all the things 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, so as to make a easy pizza sauce. Set this apart as properly.

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, lower 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 needs to be fairly spongy and yielding. Work from the middle outward till the circle of dough is giant 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 edges fully. 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 giant sufficient to cowl the pie. Drape it on prime, trim them overhang flush with a knife, and roll the perimeters inward along with your fingers to seal the underside and prime collectively.

Utilizing a spoon, unfold all the prime of the pie with a skinny, even layer of the straightforward 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 prepare dinner for an extra 10-Quarter-hour, or till the highest is calmly browned. Let cool for 10 minutes earlier than serving heat.

Buon appetito!

Need to attempt a the unique Sicilian “Pizza Pie?” Take a look at our recipe for Sfincione di San Vito, the ancestor of Chicago Deep Dish Pizza! Should you take pleasure in this recipe, you is perhaps within the Sardinian “Panada” Pot Pie!