Scacce (Stuffed Sicilian Flatbread) - Food Wishes
HTML-код
- Опубликовано: 23 июл 2020
- Scacce Ragusane is basically a type of Sicilian stuffed flatbread, and it’s one of the most unique, unusual, and delicious pizza-like pastries I’ve ever made. It’s kinda sorta like lasagna wrapped in flatbread, but really, words don’t do it justice. So, you’ll just have to make this and describe it yourself.
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Scacce Ragusane, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... 
Хобби
My favorite aspect of this channel is that Chef John shows you his mistakes, talks about how he could have improved them, but plows ahead anyway. So many cooking shows are so well edited that the chefs look like magicians where everything is perfect all the time, and it is very disheartening to an inexperienced cook when what you try to make doesn't magically look like what the guy on the TV did. This teaches you the process of cooking, not just how to assemble ingredients into a desired result.
Good on you, Chef.
Yes, totally agree! I like to see the mistakes as well so we can learn from then when we follow along and run into common issues!
This really is one of the more wholesome channels, overall. It's nice.
I agree with you!!
Mistakes are the most important things you can do as a cook. Sometimes they even teach you a better way than the correct way.
If you make mistakes, you have to own them and try to make the best of them. As Chef John would say, "That's just you cooking."
Pizza outside
Lasagna inside
A win, through and through.
Just need to figure out how to get a nice Budweiser in there.
@@TheReagorBrothers LOL
It's a bread mullet.
@@TheReagorBrothers Give me your can I'll show you! 😂
Nope I'm 100% Italian, and you need ricotta to make it lasagna.
I am from Ragusa, and I just ate the delicious scacce that mother’s made for my family. I came here, curious as to whether there were gonna be international recipes, and here we are. I was expecting some sacrilegious recipe going on, but I must admit I am pleasantly surprised. Apart from minor differences, this looks legit. One big visual difference is that we usually give a specific border to the scaccia; this is called “rieficu”. You can look up on RUclips how to make it. Not only is the scaccia going to look even prettier; it is going to be crunchier, too. Below some very popular scacce types:
1. Tomato sauce and grated cheese (usually Ragusano DOP, a cheese from Ragusa; but Parmigiano can also dio the job);
2. Tomato sauce and white or red onions;
3. Tomato sauce and parsley;
4. Sicilian ricotta and Sicilian sausage-the double “sicilian” here is not a coincidence: ricotta in the US is nothing like not only Sicilian ricotta, but Italian ricotta in generale. I don’t think it should even be called that way, to be honest. As for the sausage, if you can’t find it Sicilian, then please have it at least Italian. Otherwise it is going to have a total other taste, while I am suggesting another thing. Some also like to add white onions (we do, for example);
5. Broccoli and Sicilian sausage;
6. Salted codfish, onions, potatoes;
7. Tomato sauce and anchovies;
8. Spinach and Sicilian sausage;
9. Potatoes and onion;
10. Tomatoes and eggplants.
These are the 10 most traditional recipes, and I believe they are classic for a reason. I highly suggest trying one of these before exploring new venues. Remember: in Italian cuisine, the choice of the ingredients is everything! Buy original ones, and buy fresh ones.
Let me know if any of you tries them out :) Buon appetito!
This makes me want to cry. My grandmother, who immigrated from Sicily when she was young, used to make these for me when I was a child- she and I shared the same birthday. I miss her every single day and still feel lost without her. Thank you so much for this recipe- you have given me back a part of her.
That looks like hot pockets, if hot pockets were made by humans for humans.
That made me laugh. So true.
I'm pretty sure that's where the Sicilians got the idea from.
@@TheCalm25 lol, probably this dish is older than America itself 😅
@@90PaMa That very well may be true, but hot pockets were invented by Joan of Arc in 1256AD.
@@TheCalm25 I salute your knowledge sir
When chef John publishes a new video it is always a good day
I was just thinking that! Tuesdays and Fridays are my best days because of these videos!
You got that right, I now have a nice collection of recipes from Chef John, he's my default go to Chef!
Chef John is the only person I would trust to make something they've never made.
So I guess you'll never have kids ? :p
@@jean-michelnicolas9999 making children is useless. they don't taste good
@@naysays2 Put more cayenne.
@uburoimerdre: *hits blunt again* You get me right?
Right?!
"Maybe I accidentally did it a way some people did it on purpose." That's my new life motto for everything that's less than perfect!
Never bet against Chef John when something delicious is on the line.
*Insert crazed laughter*
🤣
Saw his post yesterday announcing the recipe. I crossed my fingers hoping it would be out in time for dinner tonight. Dough is now proofing!
I have used both of the following cheese when making this sir.
Caciocavallo [ˌkatʃokaˈvallo] is a type of stretched-cured cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Scamorza [skaˈmɔrtsa]) is a South Italian cow's milk cheese. It can also be made from other milks
Scamorza can be substituted for mozzarella in most dishes but the taste will be much stronger and more dominant. It is reputed to melt better in baking. Using the smoked variety (scamorza affumicata)
I *love* Scamorza. I'll have to look around for Caciocavallo if it's as good as Scamorza
Doesn't "cavallo" mean "horse"? Was Caciocavallo originally made from horse's milk? Not to sound completely ignorant, but I'm really curious.
Never mind. I found the answer on Wikipedia:
The Italian name of the cheese caciocavallo literally means "horse cheese" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch.
@@JakeLovesSteak Sorry, I missed your question.
@@SangosEvilTwin Try this link. www.gourmet-food.com/italian-cheese/caciocavallo-silano-cheese-1000485.aspx
if I cant find it locally this is where I purchase a lot of products. Sorry I do not shop on amazon.
My mum is Swedish and her speciality is smörgåstårta (literally sandwich cake). I'd love to see you have a go at it!
Would love to see that too!
Ever get the krumkake (Crumb cake)? Little rolled up ice cream cone looking thing lol... The bomb dot com
I hereby christen this: The Lasagna Calzone.
Calazognea
@@neilomac please dont ever call it like that
Just made this today....made early in the afternoon for dinner this evening, they both rose while sitting on the counter, about 4 hours, before I put them in the oven, absolutely amazing!!! next batch goes on the pizza stone on the Big Green Egg!! Thanks again Chef John, another home run!!
Your videos never get old, been here for over 5 years
My brain : Hey that looks pretty good
My mouth : Grmlblfhlrmlrg uheuhue
and hu yu ok
"An offer I couldn't refuse" Hmmm...
Legit question, is this dish somehow related to The Godfather? I haven't actually seen the movie so
Demand - is the word he was looking for.
@@princeperot7568 stop everything and watch The Godfather for criminy sake what are you doing your life has no meaning yet
@@princeperot7568 well its more that Sicilian is the place of the mafia
Can't make a sicilian recipe without a godfather reference!
I love it when you find a recipe you really want to make and then realize you already have everything you need to make it. Thanks, Chef John!
Chef john, this looks delicious, i'm very blessed to have an italian/sicilian family owned wholesale place that sells to the public, premade products that can be heated in the oven, & fresh dough products, like pizza, bread, etc... dough, that saves a lot of time & i can't make it for less cost than what they sell it for. Everything made from scratch, they are a gem.
where is this ?
@@patrickj8984 my friend, i live in northern kentucky right now, originally from southern kentucky, & now i'm just across the river from cincinnati ohio, the family owned place is called chef Barones's, in Park Hills , Kentucky, 10 minutes from cincinnati across the I-75 ohio bridge.if your close, you can stock up on pre-made meals like lasagna, spaghetti & meatballs, mostacholli, hoagy kits , pizza kits, a big array of foods etc..., fresh & frozen. Unbelievable low cost prices, & the food taste is better than most restaurants of any kind. God bless you & yours & please stay safe.( btw, is a good, safe neighborhood)
Mmm, homemade hot pockets. I can't fathom how anybody could resist putting pepperoni in here...
No question about it. I will be adding a few things inside.
People got super mad about a dude commenting that they were homemade hot pockets in the community post. Lol
Necromancy For Kids lmao I saw that thread. That was absolutely hilarious. Those folks were insecure about their Glorified Italian hot pockets😂
Oh my gosh!! That sound as he cut the scacce was everything 😍😍
wow,with all the different fillings possible i'm already gonna eat this every week,and so is every one around me!
thankyou chef john
Hadn't watched a chef john video for a while when I heard him sing the as always enjoy it made me smile
You are the MAN Chef John.
My wife and I watch every video.
Thank you for all of them.
Chef John is a master of anything involving dough...his technique is perfect and always turns out wonderfully.
I now have to add semolina to my pantry so I can make this. Such an easy recipe.
Your knuckles seem a bit bruised, still some flour shortage at the stores over there?
He was fighting the scicilian grandmas
Infinity Lefty they went after his knuckles with their wooden spoons
4:45 "Or, you know what, just use whatever cheese you want"
*tries to break out the green can processed cheese before getting hit by an express train*
Ahhhh, Chef John. So nice to hear your voice again. I've been absent from your channel since this pandemic started and am now kicking myself for not trying out all of your recipes while on lockdown. What a great stress reliever!
Next time try “scacciata catanese”
It’s from where I’m from, it s basically same recipe but in a shape of a pie and stuffed with broccoli ,cheese ( called “tuma”) and anchovies
That sounds amazing.
Wow, am going to try that this weekend, thx chef!
Man! All your videos are great. Aaaall of them!!!
💗💗💗💗💗💗
Coupla good double entendres in this video for us low-brows. Separately, Chef John, you're the best!
I watch your videos to carry out my kitchen experiments! it's awesome to see you try your hand at something that's new to you. You Rock!
How many times have I been absorbed in one of these videos and suddenly realized my mouth is watering - a lot!?
Wow! What a beautiful sound as you cut into it! CRUNCH!! looks like a calzone-ish kind of! I can't wait to try this!
This looks fantastic and a dish I've never heard of.
I haven't seen one of these since i was little i forgot all about this delicious food
Just finished baking and eating one of these, I made it with smoked mozzarella, chorizo and pepperoni. Great texture and all the wonderful flavours of pizza! Some smoked flaky salt on top before baking turned out very nicely as well.
TBH it looks like the best hot pocket ive ever seen LOL
Chef John, I made one for the first time today and used half bread flour and half semolina flour! It turned out great. Instead of sauce I used diced onions and Roma tomatoes with some freshly chopped Italian parsley, garlic and torn basil leaves. I sauteed these items in some olive oil until most of the liquid reduced out and it was like a paste. I spread it on the dough with some thinly sliced sweet Italian sausage and grated Sicilian cheese before I rolled. The dough has this slight crunch very similar to a genuine New York City pizza-thin and crisp. Any topping tastes great on that thin, slightly crunchy foundation. I also baked mine on a preheated stone. It makes all the difference! Oh, and the cheese is caciocavallo- which literally means "horse cheese" because it looks like a saddlebag on a horse. Its made in southern Italy and Sicily however, due to DOP laws the cheese made in Sicily can no longer be called caciocavallo or caciocavallo ragusano. Now its called Ragusano DOP by law. Same type of cheese, just made in a different location.
hey chef john thanks for introducing us to so many cool recipes and dishes we've never heard of! this looks like it could be rly good and not complicated! thanks a lot for the great content. you have definitely made the world a better place :)
This looks like a pizza in a calzone in a hot pocket. Thanks Chef!
Just made it - delicious!
Thank you, Chef John.
That sure looks good, John. My mouth is watering . . . . again!
It's nice how cooks somewhere, somehow keep reinventing the pizza in a different shape.
basically, an Italian hot pocket
Wait, Hot Pockets aren't Italian?
You mama'd your last-a mia !
What's wrong with Italian hot pockets?
Scacce is what a Hot Pocket wants to be when it grows up.
yes but way too much work
Thanks, chef! Made them last night and they were wonderful! I used a slightly different recipe with semola rimacinata (between flour and semolina), which makes it much easier to get the dough really, really see-through thin. But watching your folding technique, and knowing the lessons you've learned here in advance, helped a great deal. Can't wait to make them for my friends.
Edit: And so that people can also learn from my mistakes: Today I still had enough dough for another one, but didn't have any Caciocavallo left, so I tried an assortment of other cheeses I had in my fridge, mostly Mozzarella, but also some Brie and Parmesan etc. And it was good, but not nearly as good as the day before, because the moisture of the cheese (especially the Mozzarella) made the inside of the scaccia too soggy for my taste. So yeah, don't overstuff and don't use overly wet ingredients like Mozzarella or a thin sauce.
Dream come true!! Thank you Chef John 🤗
Looks delicious! Will try this! Thanks, Chef John!
mmm Chef John. Crushed the sign off. I could tell you really liked this one. 👌
After eating a frozen Hot Pocket my Cajun granny banned them from ever entering her house again. She made something very similar to this but with ham and bell pepper or my favorite, shrimp. Good stuff! Thanks for the video.
thank you Chef John- i HAVE to try this!
Chef John has the best job in the world
That sounds great 😋 that bread can be filled with so many different ingredients 😇 thank you for sharing this recipe!
that time you laugh within the first 30 seconds of the video...everytime since you started watching...
well done Chef!
Just discovered your channel a few days ago, Dude, your videos are gold. GOLD!
So glad you didn't refuse the offer!🌞
🙋🏼♀️Hi Chef John, I agree with Roy, the fact that you tell us about the mistakes you make with a recipe is a BIG plus for me. BUT I also like the fact that you tell us that we don’t have to make a recipe exactly the way you make it. You encourage everyone to experiment with their food. Some of my BEST NEW RECIPES were created by experimenting or from (what I call) “Happy Accidents”.
So thank you for another GREAT recipe to play with. Stay safe and take care☺️Dee
“Just when I thought I was out...the Scacce pulls me back in!”
Sneak in some genoa salami, thinly sliced would work perfect.
What's "genoa" salami?
@@marcn6 it is a salami made in the Italian region of Genoa, very popular in the U.S.
@@marcn6 also my friend, if you are Italian, it may be called by another name in Italy
I lived for 30 years in Italy and I have worked for 5 years in a region near Genoa and I have never even heard of a typical Genoa salame. Guess it is not so famous in Italy as it is abroad. I looked it up and it seems delicious though. Pretty peculiar that it is made with bovine meat too and not only with pork.
@@marcn6 yes my friend, but it is called Genoa Salami here in the U.S., you can google it, grocers call it that, even the Italian pork stores.
Chef John, you made it look so good. I made it the next night for dinner and it was a delicious hit. My folds ended exactly the same after the bake.
Mmmm, That was exhilarating and breathtaking. 10/10
i love this guy`s recipes
You are doing the Lord’s work here Chef John. Wife and I are a couple of Portland food snobs with few cooking skills ourselves, and a baby on the way. We discovered the channel a couple months ago and between you, the folks at All Things BBQ, and Malcom at How To BBQ Right, this kid is gonna eat like a king. Even if all of our favorite restaurants go under because of the lockdown.
I have no idea why I torture myself with these cooking shows whenever I am hungry. XD
Always love your videos Chef.
I used to dread that broom stick. My brothers would get our Nana fired up and out came the broom stick. We would all run and slide on her linoleum floor under her bed and she would start jabbing under the bed to poke us. This was no fun, but the chickens had it worse. She would put the broom stick across their neck, step on it, and pull the head up to break their neck. This would involve a lot of Sicilian swears, a house dress flying in the air, garters, skinny legs, and feathers flying all over. Making friends was a little bit of a challenge once that got out. But, I wouldn't change a thing, the memories were as precious as the great food. And the food really was second to none. Would really love to see you do chicken with olives, capers, celery, onions, vinegar. Forgot what they called it but it was one of my favorites.
Looks and sounds awesome! Must try!
im hungry now let me just go and boil water for my ramen
Name checks out
Life when you're tired/poor/lazy but you like watching food channels
uh,i love ramen as well. check out my beef noodle soup. let me know what u think.
So I’m Sicilian by descent, but this is like nothing I had growing up. I love learning new foods like this from that heritage and can’t wait to try this out, maybe w/ a little pasted anchovy and some onion. As always, thank you so much Chef John!
You make cooking so easy. Thanks
And as always... enjooooy! You got yourself a new fan
love it ♥♥♥ thank you!
I m italian. Thnks for share this incredible food of sicily . Visit my tube for tutorial foods from Italy !!!
I have some semolina I bought a few months ago, I will try the recipe this wee, ty Chef John,
This looks soooo good!!
That looks fantastic!
Just perfect .. As Always
Gosh this looks delicious
Wowww This is so yummy!
I definitely can’t say no to this food 😋
Thanks John
You are after all the Chef John of what cheese to put on
Can definitely get semolina bread at any Italian bakery in NY.......this is much preferred, flavored!
That looks really delicious.
My favourite 😋
Looks delicious!
Excellent... a very different narrative wise cooking video looks beautiful 😀👍
That is a stunning object
Oh boy another one ..when I first found your channel I thought yeah I'll start cooking more cuz it's fun and healthy....10 pounds later I can say iiits fun.
8:35 garfield wants to know your location.
Is this what food I heaven looks like? 😍
wow what a stellar recipe!!!!!!!!!!!!
That looks so good☺️
Wow!!!! Looks amazing!!! Cannot wait to make it for my boyfriend and I!
Looks good man, for your first try !!! Bravo chef !
Every Slovenian is confused as they hear "Jumping Sicilian stuffed flatbread".
W H Y?!
My guess is they have a word similar to "scacce"
Oh no, then it will be the Serbians, followed by the Romanians and then who knows?
Dang! I’m gonna try that real soon!
That looks really good! I'll have to make one sometime! I'd just make one change. I'd put some ricotta. Not sure if I'd put it on every fold or just before the first fold and maybe the second as to not have ricotta spill out.
It's like a pizza lasagne... Magnifico e bello