Today we are in Frigintini with 91 years old Maria who shows us how to make typical stuffed focaccia from the Modica area called scacce. She does two filling for the scacce and an additional one for the buccatedda, which is shaped differently. Maria is a character and we loved spending the afternoon with her and her family. Now, back to the recipe:
For the dough:
500 g durum wheat semolina flour
125 ml extra virgin olive oil (half a glass)
250 ml cold water
1 tsp salt
For the wild chard filling:
300 g boiled wild chard
3 tbsp capuliato (sun-dried tomatoes finely chopped with garlic and basil)
200 g Sicilian pork sausage,
50 g grated caciocavallo cheese
For the tomato filling:
200 ml tomato passata
200 g Sicilian pork sausage
100 g provola cheese, sliced
For the ricotta filling (for Buccatedda):
200 g fresh ricotta
150 g Sicilian pork sausage
1 small onion
Buon appetito!
If you’d like to know more about Maria and her recipes, take your seat in our kitchen at www.pastagrannies.com
22 Comments
Grazie, Maria ❤️
I wonder how it works with the dough not having any leavening & still getting done 🙂
holy moly those look DELICIOUS!
Maria is in excellent shape for 91! Strong as a bull moose! Brava Maria 😊
Oh My, that looks scrumptious! 🥰
🇮🇲💪🥂🫶🫂✨️
Imagine the wealth of recipe knowledge Maria has . Dio la benedica possa vivere oltre i 100 anni .
Maria you are so clever to make such a wonderful treat, that could be a summer or winder meal. It looks incredible. thank you Ramon x
What a lovely twinkly lady! If you were going to make one at home, Vicky, which filling would you choose?
From Messina my mom and aunts made pitonis(spelling?) at Easter week, pockets stuffed with chicory, Provolone, anchovies.
she is so adorable…
Complimenti alla signora Maria molto brava nella sua cucina a fare le famose scacce e molto bello rivedere le nostre tradizioni specialmente quando si vive lontano dalla terra dove si è nati ❤
So, a Sicilian/Cornish pasty?
I can tell you it all depends of what parts of Sicily you come from they do not make them all the same because my dad came from Sicily and I don’t remember any of my aunties or my grandma make it like that so once again it depends on what part of Sicily you come from because I can tell you where my dad comes from. I do not make it like that because I still make it up today.
This looks amazing, I'm going to try to recreate this. It's interesting how this dough isn't leavened at all, I've eaten this in Sicily, but I do think that was a leavened version.
Can't help with tomato sauce inside beer bottle! Brilliant!
AHAHAHHAHAHAHAHAH
Yummy. God bless you and happy Mother’s Day.❤🙏🎁🧑🍳🍄🍅🥬
❤❤❤🤤🤤🤤🤤❤️❤️❤️
Granny doesn’t look 91. She looks like in her late 60’s. May granny be blessed with healthy body.
This looks so yummy. Thats all you need actually. No fancy five star cooking and all….this is heaven.
I made this here in England this morning. I bought some locally made focaccia because I only have a tiny kitchen. No big tables
Iike you Italian mamma's. So I split it in 2, added the filling, loosely wrapped in foil and baked 20 mins, ,is delicious!! Thank you.
No wonder she looks 51.