Sicilian Scaccia | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- Опубликовано: 4 июн 2020
- Ciao ragazzi! My name is Giovanna and I am so pleased that I can share my love for Sicilian food and culture with you. I was born in Ragusa, Sicily and moved to New York when I was 10. I taught art at the Bronx High School of Science for over 20 years, and I currently teach Sicilian cooking classes at the Institute of Culinary Education in Manhattan. I also conduct guided walking tours of Arthur Avenue, in the Bronx (the "real" Little Italy)!
The recipes in this video are found in my first book, Sicilian Feasts, on pages 129-132.
BOOKS: www.amazon.com/Giovanna-Belli...
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Basil Article: ediblejersey.ediblecommunitie...
Ingredients for Scaccia:
Dough for 2 Scacce
6 cups flour
1 teaspoon SAF Instant Yeast
1/2 cup shortening
2 cups warm water
1 teaspoon salt
6 ounces Caciocavallo or Provolone Cheese, thinly sliced
Parsley Filling
1 bunch Italian Flat Leaf Parsley, stems removed and chopped
1 teaspoon salt
3/4 cup Extra Virgin Olive Oil
6 ounces Caciocavallo, Provolone Cheese, or scamorza thinly sliced
I did not include the cheese because I was making a vegan version of the scaccia
Basil Filling
1 1/2-2 cups Simple Tomato Sauce
1 bunch of fresh basil leaves removed from the stems and chopped
1/2 cup Extra Virgin Olive Oil
6 ounces Caciocavallo, Provolone Cheese, or scamorza thinly sliced
I did not include the cheese because I was making a vegan version of the scaccia
Simple Tomato Sauce
1/4 cup Extra Virgin Olive Oil
2 cloves garlic, chopped
14 oz jar Organic San Marzano peeled tomatoes
1 teaspoon sugar
1 teaspoon salt
6-8 fresh basil leaves
Thankyou for keeping the Sicilian recepies alive
I had an elderly neighbour who was from Sicily. She moved here after WWII. She showed me some great recipes.
Your videos reminds me of her cooking. I cant wait to try the recipes 😊
Thank you from Wales UK
Thank you beautiful loving lady for providing options for people who prefer plant based ingredients. God bless you! ❤️🌟🌸
Used to eat them a lot while staying in Comiso - Sicily. They are the best ever😊 thank You for recipe kind lady ☺️
Of all the countries, I have to say, the cuisine of Italy is the best...
Hello
I'm for a small town in the UK so this kind of teaching is amazingly valuable to me, thank you so much ❤️
You are so welcome! Thank you!
Yeah I’m from the US and there’s just dumb places to eat the same convenience foods over and over and not enough cool grandma types. I lost both of mine and I miss seeing them around and definitely miss seeing them cook.
I'm so glad I found this video about the traditional Scaccia.
My mothers family is from Sicily and Scaccia is a common dish for us.
The recipe has been passed from each generation to another in family reunions.
Our recipe includes salsiccia in the sauce and it is amazing as it adds another layer flavour.
Wonderful video!
Thank you Marco. I don't add meat to this Scaccia because then it doesn't need refrigeration and it's perfect to take to a picnic. It's also traditional.
Oh you sweet woman! Your humour is fantastic! ❤😂
the 2 ppl who disliked the video must really love diet coke so much..
Why Diet Coke?
@@GiovannaBelliaLaMarca i think she refers to non-real food!
@@GiovannaBelliaLaMarca 7:24
Um she’s saying they don’t know what’s good. I know what’s good and this video is!❤❤❤❤❤❤❤
😂
This is your FIRST video?! This is amazing
This is my second video, the first is on Pasta Grannies, the outstanding series on RUclips. Watch Pasta Grannies and Subscribe!
This video is a wealth of tips and tradition. Thank you for sharing
I'm always happy to share! Buon Appetito!
So happy I found this video on Scaccia. My grandparents are from Ragusa! We have this every Christmas eve. Scaccia filled with Ricotta and Saussage, Eggplant and Tomatoes, and Spinach with raisins! What great memories! I also purchased your book Sicilian Feasts. Your Tomato Sauce on Page 82 looks and smells just like my grandmothers! So easy to make. I am a retired Culinary Arts teachers. Your recipes are well written and straight forward. Love your diagrams, family stories, and pictures. Thank you!
Thank you so much, Giovanna. I feel like I have my mother in front of me cooking. :)
Thank You, Marianna, that's a real complement!
Hello
Pasta grannies brought me here and I’m soooo glad! New subscriber here ♥️
Same!
Keep watching Pasta Grannies, the series is a treasure!
Pasta Grannies is a remarkable series, keep watching it and thank you for enjoying Kitchen on the Cliff as well!
I love you! My great grandparents came here from Sicily!! I'm in love with making fresh pasta and my special sauces too!! Loving your new channel and will be watching!! Yay! I live in East TX on a small horse farm, I am an herbalist and Iridologist! I love to eat healthy!!! Feeding my family and friends is just what I love to do!
Nothing like cooking for the people you love! Thanks Annette.
Hello
Hello
@@danechristopher735 hello, I don't chat on my Social media channels! Have a good weekend. Ciao
You have a beautiful smile! Thank you for sharing your technique and recipe! 💛💛💛
Grazie Tanto Al!
I had no idea about the Basil and it growing roots like that. Thank you! 😊
Try it, and you'll always have it fresh on your kitchen window!
Sicily is on my bucket list! Love your videos and your beautiful kitchen.
Thank you, Connie, you will love the climate, food, architecture, beaches and history of Sicily!
Thank you Giovanna once again for another lovely Sicilian recipe. Thanks for sharing 👍👍
My father and his family are from Ragusa. My grandmother use to make scaccia all the time. Ive looked through you video library and see many familiar dishes my grandmother use to make.
Simply wonderful! Brava
It looks delicious! I can never understand the thumbs down for such wonderful videos 🤔
Do try it, and I'm sure that you'll love it!
Agree. Should only be thumbs up 👍
The world is wonderful because we're all different!
100% it's another italian g-ma who has her own way of making it!
Giovanna, solo chi ha assaggiato queste scacce sa che si tratta di autentico cibo degli dei!!! Bravissima
Carissimo Giovanni, noialtri che siamo cresciuti con questi cibi squisiti, li appezziamo come cibo degli dei. (Giovanni is my Roman Cousin: Those of us who grew up with these delicious foods consider them food of the Gods.)
I liked the video and the dish! It’s overlooked and I wish more people would watch it.
What a pleasure! I cant wait to try this receipe!😍
Do try it, and you will make it again and again to the delight of the lucky people that you will share them with!
She is lovely, I am making this for sure!
Buon Appetito Erika!
I love this!!! Baci❤️
Grazie Silvia Cara, 💖 la mia bella cugina Lucchese!
Brilliant! You inspire me!
Thank you for sharing this recipe, my mouth is watering! It will certainly be next treat from our kitchen! :D
Enjoy making Scaccie often, they are a treat anytime of the year!
LOOKS GREAT GIOVANNA!!
Giovanna I love you. Thank you for such wonderful recipes! Grazie Mille xx
Grazie a te, Joe!
cant wait to try this!!
Make it, Share it, and Love it!!!
Thank you for this. I shall be making this soon!
Thank You; if you make it once you'll make it again and again!
A fellow Bronx Science alum brought this to my attention. I was not your student, but I remember you. Thanks for these wonderful videos. My Sicilian grandmother would have been impressed. Cento anni.
Mrs La Marca taught Scientific Illustration. I loved that class, love her Bronx Science apron, and love this video!
Dear Peter, I do remember your name; there was so much talent in those classes and I loved teaching them! I'm so thrilled when viewers enjoy the videos and make note of the details, such as my Bronx Science apron! It's like secret messaging! Grazie Mille Peter!
Dear Elizabeth,:Thank you for your comment; keep cooking and send me the pictures. I will be as proud of you as your Sicilian Grandmother would have been. Ciao, Giovanna Bellia (Bx Sci '57) La Marca
loved this
Thank you, Francisco. My daughter, Nicoletta, and I made two scaccie for an after concert reception in New York City last Saturday. Delicious and festive finger food to celebrate a recital of contemporary classical music by our Son in Law: Composer Dr. Steven Christopher Sacco.
@@GiovannaBelliaLaMarca Thank you so much for your answer! Loved it! Thank you a lot!
Hope you had a great time in New York City. Hope all your family and yourself are doing okay!
Love it 😍
I'm glad you like it, Maria! It’s a favorite at our house as well!
Ok... I am at 7:09.... when you began to spread the sauce by hand I knew I fell hard for this video. I'm now 60 and my mom came to mind immediately. Her parents came from Italy in the 1920's. Grandma from Milan, an orphan. Grandpa from Sicily. He traveled to America via a fishing boat. She in Steerage. They met here.
I like how simply you express everything. The proclamation about basil and parsley was not compromising but also not condescending.
Personally, I found the music a complement. There, joyful, but not overpowering. It didn't sound like an idea of what it should sound like. That it was nice and soft is good.
More videos, please!
...lala...la, LAHHH
O, SOLE MIO! is rising in the background. 😁
Hi Kim, thank you for your keen observations, I was born in Sicily and I love its climate, history, lore and cuisine, but I also have an affinity for Milan, the big apple of Italy which I love as much as I love New York. We are all enriched by the places we know and love.
This looks incredible. I will make it next year when my basil is growing properly. Grazie.
Something to look forward to, David!
Nice presentation. Clear cut. Thank you! 💗💗💗
Hi Mary, I'm very glad that you enjoyed it!
@@GiovannaBelliaLaMarca I'm a teacher too. I enjoy your presentation manner.
I discovered you channel today, love every minute I watch!
Thank you so much, and welcome to Kitchen on the Cliff!
Scaccia!!! I totally want to learn this. I'm so excited.
Thank you for having posted the wonderful pictures of your success!
@@GiovannaBelliaLaMarca I want to perfect my ability to make scaccia, so it will be the first of many times! I'll keep you updated!
Enjoy your scaccie every time!
Yumm,happy new yr
Happy New Year to you as well!
Thanks for this recipe!
I hope, Damian, that you try your own version of this traditional and delicious recipe.
Love her she is awesome!
Grazie Mille/Thank You very much!!
Signora lLa Marca, what a joy it was finding you here on YT! My family is from Palermo and surrounding area and I've been several times...I'm OBSESSED with Sicily! Wanted to say, I hope one day you post your regions version of 'Pasta con Sarde'! My friend's family is from Catania and they do a baked version with mozzarella...it's amazing! My mom makes it fresh with a red sauce...I would LOVE to see your version! Keep well lovely!
Dear Tana: Detto, Fatto! I will make a video of my version of our classic dish, and I will also do Pasta alla Norma in honor of the famous son of Catania, . the brilliant Bel Canto composer, Vincenzo Bellini
@@GiovannaBelliaLaMarca Love it! Looking forward! Thank you!
Childhood memories
You are SO AMAZING!!! I'm so glad I know you. Paula
I'm very happy to have you as a friend, Paula!
Grazie Giovanna ❤ 👍🏻
My coworker was telling me his dad ate scaccia every day. I was interested in learning more and found this lovely video. Really good job enjoy.
Thank you
A note about Shortening: Shortening is a fat like butter or lard (which are animal fats) which is made with vegetable oil and is solid at room temperature. CRISCO is a vegetable shortening.
Write her age please
@@campshezar 81 years young!
@@GiovannaBelliaLaMarca thankyou
Beautiful! Greetings from Argentina
Ciao, Giovanna
Grazie mille. ❤
Amazing video!
Thank you to the members of the Garibaldi Meucci Museum in
Staten Island.
I love this lady.
I appreciate this viewer! Thank You Davis!
Love the Bx Science apron!!! The perfect accessory!
The perfect accessory indeed! I love my Bronx Science apron, and i'm always delighted when somebody cognizes it!
@@GiovannaBelliaLaMarca ❤️
She is just marvelous! I am anxious to make her Ragu!!!
You will love it, Pat!
Would to see an episode in Italian! Sembra di molto buono!!!
Perché no, Matteo; grazie per il suggerimento!
yummmyyyyyyyy!!!
Anche la versione con scaglie di caciocavallo ragusano è magnifica
Hai ragione, Giovanni, l'inclusione del formaggio é tradizionale, ma questa volta ho seguito le regole Vegane. Slices of cheese are traditional in both fillings, but I was making a vegan version; both are delicious!
È mia mamma🌺🌸💖💕bravissima
Grazie Mia Cara!
Thank you mama for the video.
You are very welcome!
Just found your channel! You are wonderful!
Thank you for watching, I love an enthusiastic audience!
Yum!!!
This looks so delicious. Parsley is my most favorite ingredient. I’m going to try it.
I was a from scratch baker for 15 years and always proofed my dough. Until I read a recipe in James Beard’s book of bread. It was actually Ed Giobbi’s recipe for Pizza Cacciatore Nanza. I mixed the yeast with the dry ingredients added the water and it made a perfect dough.
Thank you!
Your videos are so well made! I will try this out soon :)
I will tell, Francesca, my talented granddaughter! You will love the scaccia.
I made it last week and eventhough it did not look anything like it because i put too much sauce into it, it was absolutely delicious! Even the next day when it had already flattened a bit. 🙌🏻 thank you for the recipe.
Keep making it, and since practice makes perfect, it'll get better and better, although you will enjoy each and every one you make!
Buongiorno Giovanna! Happy to view your Sicilian Scaccia recipe! I will try to make soon! I have bought your Sicilian Feasts book for me and my Mom and Dad, who are from city of Agrigento, Sicily! Our home is in Montreal and Toronto, Canada.
Thank You, Nina and Buon Appetito!
queste ricette ricordano molto a mia nonna...grazie per i video ....cosí possiamo tutti vedere la cucina tradizionale siciliana! saluti dalla svizzera
Grazie Francesco, queste ricette si tramandano anche se viviamo all'estero! Saluti dal New Jersey.
Love your work bring back memories of having scacci I was born in ragusa know live in Australia we have relatives in New Jersey my father was born in Patterson New York 💗
Dear Joe, I love how far these videos reach, and I delight in knowing that there are Ragusani in so many parts of the world! I really enjoy sharing our treasured traditional recipes no matter where we live.
@@GiovannaBelliaLaMarca thanks Giovanna keep the recipes coming love your work
@@joespadaro9381 Grazie Mille, Joe!
Bellissima!!!
I’ve learned to make scaccia from my grandfather Giorgio Arestia ( di Ragusa) in Argentina.
I’m still doing it in Chicago , US.
Our family scaccia is the garlic and parsley ( we add parmeggiano scales inside.
Grandissimo baccione!
You Made my day!!!
Fred.
Wherever we go we bring our traditional dishes! One of my Bellia Uncles went to Argentina while our family came to North America and the Scaccie are enjoyed everywhere! I make some with slices of Caciocavallo from Ragusa, and without cheese for the vegans in our family!
Wonderful!! I have basil growing in my garden will try this recipe this week!!! Please make more videos!!! Cookies for holidays!?
We will add cookies for the holidays. Thanks, Carla!
‘Grew up with an Italian American stepmom whose grandmother made this - haven’t had it in decades - looks wonderful
How wonderful, Dana, that you were exposed to this cuisine by a member of your family, now you can continue the tradition!
Nice sharing, Thamk you.
Thank you for watching and sharing our videos!
Yes please…!!! 🌷💖🌷
Me love love love❤❤❤
I could never create any of these because most of the ingredient isnt available in my small town but I just love to watch your vids. I saw one if your vid on pasta grannies
Thank you for watching Kitchen on the Cliff as well as Pasta Grannies!
So delicious my friend! 👍🏻🤩
I'm delighted that you made it and tried it, and I'm sure that you will make it again and again!
Giovanna, a wonderfully done video on Sicilian Scacce. My grandparents are from Vittoria, Ragusa and I believe that my father learned how to make Scacce from his mother. I don't know my father's recipe, but to the best of my memory, he made Scacce with a filling of spinach, raisins and minced garlic (not too much garlic), olive oil, salt, pepper. The spinach married so well with the sweetness of the raisins. I think he may have coated the Scacce loaf with an egg-wash or maybe he just brushed the outside with olive oil. Oh, how I wish that I could duplicate the taste. So so so so good.
Yes, you can certainly duplicate the taste. Use abundant extra virgin oil oil in the filling of onion spinach, raisins and walnuts. Fry the onion in the olive oil, add the drained and squeezed spinach, and mix to combine the flavors, add raisins and walnuts, stir again and make this the filling of a pie using bread dough for the upper and lower crust. After you top the bottom crust with the spinach filling, drizzle with additional olive oil, place the top crust on the pie and seal the edges. Brush with egg or olive oil and prick the surface with a fork. Actually I plan to do a video of filled Scacce such as spinach, broccoli, eggplant, ricotta and leek etc.
That is where my family is from, Vittoria, Sicily!!!! 😀
@@GiovannaBelliaLaMarca YUM!!!!!!!!!!!!
@@susanlombardo8444 Very cool. I was there in 2015!
Oh Giovanna I adore your videos but this one hits home - my very Sicilian mother in law made this with parsley -cheese 🌿 -tomato sauce and I have her recipe (thankfully) and your video is just amazing. I make it for Easter like she did
Ciao Giovanna! Sono de Brasile e ti ho incontrato a Pasta Grannies. Mi ho piaciuto tanto questa riccetta, grazie per condivirla. Un baccio!
Grazie Tanto, Fernanda, sono contenta che ti piaccia questa ricetta tradizionale!
So happy I found this video. I never watched my mom make this. Now that she is gone I wished I did. I also wanted to tell you my family was from Ragusa. I use to visit my grandmother there. Also I too lived in Teaneck ni when I got married. My husbands family had a business there called manor shoes and repair shop., maybe you heard of it. Thank you again for the videos. Linda
Hi Linda, so many people have very fond memories of their Grandmother's delicious food, but have no recipes. Since I learned cooking from my own Grandmother in Italy, when we came to live in the US, I wanted to not only keep the traditions but to share the recipes. We lived in Teaneck for 5 years in the Tudor House adjacent to Benjamin Franklyn Junior High School on Taft Road. I was probably a customer of the Manor Shoes Repair Shop!
Thank you for responding back to me.
You are a delight. Thank you for sharing your skill in the kitchen, but also in sharing you!
Sharing is a pleasure!
Next youtube food channel star? 👍👍👍🇮🇹❤
Magari!!!
This looks very similar to my Nana’s but she would chop purple olives into it. Thank you for sharing! Can you please add a link for sourcing the instant yeast please? 🙏🏻Thank you! 💖
I will add it. SAF Instant Yeast is available at the King Arthur Catalogue.
A nunnuzza bedda, a beautiful grandma .
Aww! Grazie Mille Andrea!
Oh, this is so great! Sicilians are wonderfully warm people and great cooks. Please also do not ask for Caesar's Salad on the mainland!! It was invented by an Italian in Mexico. 😂
Grazie Nonna Giovanna
Prego, Art! I'm proud to be everybody's Nonna!
ragusa!!!! my home town!!!!.... actually from vittoria
Welcome Paesano!
Buonissima. Mi é venuta fame. Un abbraccio da Milano
Sempre graditi i saluti da Milano, la Grande Mela d'Italia!
Centuries!!🤣🤣
Indeed, Kelly!
Hi
My cousins wife is from Ragusa. We’re all Sicilian. My people are from Mesina.😊
This is the second of your videos I've watched... The sfincione was the first one. Love them both and I'll be watching the rest, too. My family is from Sicily and I made my first trip in 2019...these videos got me wanting to go back even worse than before!!
What is that cool little knife you use for the garlic and other small jobs??
How wonderful, Joel, that you were inspired to visit Sicily. May you enjoy going again and again!
Dear Joel, the green handled knife I use is an electrician or a leather workers knife. Look on the internet, they are sold in boxes of 6 or 12. They need to be washed and dried immediately after use because they rust, but they never use their sharpness.
Looks wonderful, you make everything so enjoyable! Are you using all purpose flour or bread flour or self rising flour?
Hoi hoi from the Netherlands! I only just saw some of your videos and I love them! When you say degrees is it in Celsius?
No, I usually give the Fahrenheit temperature, but if you google it you will get the Celsius. Thank you for the greetings from the Netherlands!
I didn’t know you could regrow basil, I’ll have to do that.
In norway we dont have shortening, lard is not easily available either, is it possible to use butter? Or is coconut fat better?
Question re: the SAF yeast, should it be kept in freezer, fridge, or cupboard? My mom has told me it doesn't matter, but other places have said it does- I trust home bakers.
Like 43 Bravo ! merhaba 👋 🥀🌿🥀🌿🍁🌾🍁🌾🍁💐🍀🌷🌷🌷🌷
43 Thanks!
Sabbénerica Giovanna! Great video … ;-)
I was wondering if you can use olive oil instead of shortening. Obviously, the taste may change, but the final result would be healthier.
Yes, you can add 1/4 - 1/2 cup of oil and reduce the amount of water by the same measure.
In that case, use 1/2 cup of water and 1/2 cup of olive oil. If the dough is too stiff, add additional water one tablespoon at a time.
👍
Thank You for watching!
🇰🇷❤
Hi, great recipe. I am diabetic and white flour isn't good for me. Do you think this would work with an alternative flour, such as buckwheat or amaranth?
In technique and ingredients, especially the parsley and garlic, this has such strong Arabic roots. I see a woman making this on a channel from Azerbaijan.
Yes indeed, Sicilian Cooking has deep Arabic roots!