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 arrange, you’ll discover that making sciavata is an easy course of and leads to a surprising, centerpiece dish!
Ideas for Making the Excellent Pie
Getting the best dough consistency is essential! The dough will undergo three important phases: within the first combine it ought to have a really gentle and oily feeling, after resting it will likely be very sticky (like a excessive hydration pizza dough), and after totally 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 fluctuate considerably relying on the local weather and flour. Add sufficient within the first mixing stage to realize a really gentle dough and you need to be all set!
Throughout the folding section, the dough can be fairly sticky however keep away from any temptation to mud it with lots of flour. It could be 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 have to:
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4 1/8 cup (500g) semolina flour, plus further for dusting
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1 tsp (5g) lively dry yeast
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1 3/4 cups (400ml) water, adjusted (see under)
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3 1/2 tbsp (50g) further virgin olive oil, plus further for brushing
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2 tsp (10g) salt
For the fillings and toppings, you have to:
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3-4 tbsp further virgin olive oil, plus further for brushing
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1/4 giant 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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Contemporary 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. Regularly 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, preserve including a bit extra water at a time till you could have a dough that could be very gentle, virtually gooey. Needless to say the quantity of water wanted can fluctuate considerably relying on the situations, so don’t be stunned in case you want kind of 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 calmly dusted with flour. It is going to be very sticky after resting, however we need to preserve it that method! You possibly can very calmly mud the dough with a bit little bit of flour to make it extra manageable, however preserve 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 so much simpler with such a sticky dough, as you may scoop it up from the underside with out your fingers. Fold an opposing edge inward subsequent. Repeat this course of till you could 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 may 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 effectively. 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 cook 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, with a view to make a easy pizza sauce. Set this apart as effectively.
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 palms 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 perimeters 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 the complete 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. Cut 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 calmly browned. Let cool for 10 minutes earlier than serving heat.
Buon appetito!
Wish to strive a the unique Sicilian “Pizza Pie?” Take a look at our recipe for Sfincione di San Vito, the ancestor of Chicago Deep Dish Pizza! If you happen to take pleasure in this recipe, you could be within the Sardinian “Panada” Pot Pie!
