Scacce: Silverbeet, Tomato, Smoked Caciocavallo

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Scacce: Silverbeet, Tomato, Smoked Caciocavallo
V
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Place flour in a large bowl and make a well in center, add 20mL oil, salt, and 250mL of water and stir until a dough forms.
  2. Place flour in a large bowl and make a well in center, add 20mL oil, salt, and 250mL of water and stir until a dough forms.
  3. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let it rest for 30 mins. Meanwhile, heat remaining oil in a saucepan over medium heat. Add garlic and cook stirring often, until fragrant, about 2 mins.
  4. Add tomatoes and basil, season and cook for 15mins, stirring occasionally.
  5. Discard basil, remove pan from heat and set aside to let cool.
  6. Preheat oven to 200°.
  7. Roll out the dough into a thin square sheet.
  8. Place half of the filling (tomato sauce and caciocavallo) on top of the dough and season with salt and pepper, but leave a border of about 2cm along the four sides.
  9. Fold two of the opposite borders into the centre. Place the rest of the filling on top of the two folded flaps.
  10. Fold the other two opposite ends into the centre and seal the pastry with beaten egg, making sure it is well stuck.
  11. Transfer to a baking sheet lined with baking paper and bake for 30 minutes.
  12. Remove the scaccia from the oven, let it rest, covered with a tea towel, for about 15mins.
  13. Cut the scaccia into slices and serve.

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