Recipes · Italian · Main Courses
Scaccia Ragusana (Layered Flatbread Filled with Tomato Sauce and Ricotta)
One serving has 616 kcal and 20 g protein, and at least a fifth of a woman's daily need of selenium (171%), thiamin (88%), riboflavin (82%), copper (64%), niacin (59%) and folate (57%). Ready in 150 minutes.
- Preparation: 110 min
- Cooking: 40 min
- Makes: 1 serving (383 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 100 g Durum wheat semolina (semola rimacinata)
- 60 g Water, lukewarm
- 1 g Yeast, active dry
- 12 g Olive oil
- 1 g Salt
- 25 g Onion
- 120 g Tomato passata
- 4 g Basil, fresh
- 60 g Ricotta
- 0.2 g Black pepper
Method
- Dissolve the yeast in the lukewarm water and mix it into the semolina with a teaspoon of the oil and half the salt. Knead for 10 minutes into a smooth, elastic dough, then cover and leave to rise for 1½ hours, until doubled.
- Meanwhile cook the finely chopped onion in another teaspoon of oil for 5 minutes, add the passata and the rest of the salt and simmer for 20 minutes, until thick: a runny sauce would soak the dough. Tear in the basil, season with pepper and leave to cool.
- Heat the oven to 220 °C. On an oiled worktop, roll and stretch the dough into a very thin rectangle, about 40 x 30 cm, thin enough to see the worktop through.
- Spread a thin layer of sauce over the middle third and dot it with ricotta. Fold one side over, spread it with sauce and ricotta, then fold the other side over. Spread and dot the top again, then fold both ends in to the middle, making a flat parcel of several layers. Spread the last of the sauce on top.
- Lay it on a tray lined with baking paper, prick it with a fork, brush the edges with the rest of the oil and bake for 35-40 minutes, until golden and crisp.
- Leave it for 10 minutes, then cut it into strips. It is good warm or at room temperature; in Ragusa scacce are baked for Christmas and eaten through the winter.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 616 kcal | 29% |
| Carbohydrates | 91 g | |
| Water | 248 mL | |
| Fiber | 7 g | 24% |
| Protein | 20 g | 42% |
| Tryptophan | 0.19 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.56 g | |
| Leucine | 0.97 g | |
| Lysine | 0.35 g | |
| Methionine | 0.22 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 0.69 g | |
| Tyrosine | 0.38 g | |
| Valine | 0.62 g | |
| Histidine | 0.3 g | |
| Fat | 19.5 g | |
| Monounsaturated | 10.6 g | |
| Polyunsaturated | 2.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 5.7 g | |
| Trans-Fats | 0.2 g | |
| Cholesterol | 29.4 mg | |
| Calcium | 178 mg | 18% |
| Copper | 0.58 mg | 64% |
| Iron | 6.9 mg | 38% |
| Magnesium | 93.2 mg | 30% |
| Manganese | 0.94 mg | 52% |
| Phosphorus | 293 mg | 42% |
| Potassium | 905 mg | 19% |
| Selenium | 94 µg | 171% |
| Sodium | 701 mg | |
| Zinc | 2 mg | 25% |
| Thiamin (vitamin B1) | 0.97 mg | 88% |
| Riboflavin (vitamin B2) | 0.9 mg | 82% |
| Niacin (vitamin B3) | 8.3 mg | 59% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.36 mg | 28% |
| Folate (vitamin B9) | 230 µg | 57% |
| Cobalamin (vitamin B12) | 0.51 µg | 21% |
| Choline | 34 mg | 8% |
| Vitamin A | 114 µg | 16% |
| Vitamin C | 15.3 mg | 20% |
| Vitamin D (D2 + D3) | 6 IU | 1% |
| Vitamin E | 4.5 mg | 30% |
| Vitamin K | 29 µg | 32% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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