Uncategorized

Scacciatta

img_2674

We all have recipes that elicit special feelings and warm our hearts. For me Scacciatta is one of those recipes. (Which I might add, for many years I have been spelling it “schachada”, so I finally did learn the correct spelling). It is comfort food for our soul and takes us back to pleasant memories. To this day I make it in the pan my mother used for many, many years. My mom’s Scacciatta was so good and her dough was always so perfect!! I am still working on that one. This is such a great weekend meal and a good meal to have around the table with a bunch of friends. Serve with a big salad with some nice oil and vinegar dressing (I like when my salad dressing leaves a pool on my plate so I can dip the bread in it J). So pull up a chair and come join us for dinner!!

img_2650

Scacciatta

 

Bread Dough (You CAN use frozen bread dough for this if you would like)

 

3T yeast

1t sugar

½ cup warm water

2t salt

¼- ½ cups Olive oil

2 cups warm water

6 cups flour

 

  • In a small bowl mix ½ cup warm water with sugar and yeast and let sit for 10 minutes (you should see yeast beginning to work).
  • In large bowl add 2 cups warm water, salt and olive oil and combine,
  • Add yeast mixture and then begin to work flour into the mix.
  • Add enough flour to create a workable dough. Get some flour on your work surface and knead dough to a smooth consistency.
  • Have big bowl ready and coat with olive oil and add dough, cover with plastic wrap or towel and put in warm place until double in size (about 2-3 hours).

img_2664

For meat filling:

 

3 ½ lbs ground beef

1 -1½ loose Italian sausage

Olive oil

1 onion

3 cloves garlic

1 package of frozen chopped spinach

1 large can crushed tomatoes (in the pictures you will see I used whole tomatoes, if you do just make sure you crush them down so they are more evenly distributed)

Optional – Mushrooms (canned or fresh)

1 lb sliced provolone

1 lb sliced mozzarella

 

  • In a large frying pan heat olive oil to coat bottom and add onions and garlic cook for 10 minutes or until onions are translucent.
  • Add the ground beef and the sausage and sauté until cooked through.
  • Add the spinach and tomatoes heat through.
  • Split your dough in half and roll out to fit in your pan with enough to come up the sides.
  • Put a layer of provolone and mozzarella and add meat filling, using a slotted spoon so you don’t have much liquid (reserve liquid).
  • Roll out top layer and cover, sealing dough all around.
  • Use some of the liquid and rub on the top dough.
  • Bake in 350 oven for 50-60 minutes.

 

 

 

Share

2 thoughts on “Scacciatta

Comments are closed.