Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ranza e Sciura from Chiusa Sclafani: A Heartfelt Taste of Sicilian Tradition
Discover the ranza e sciura of Chiusa Sclafani, a delightful traditional Sicilian dish bursting with authentic flavours!
📖 What is it
Discover the ranza e sciura of Chiusa Sclafani, a delightful traditional Sicilian dish bursting with authentic flavours!
🛒 Ingredients
- ✓ 1 kg semolina flour
- ✓ 25 g fresh yeast
- ✓ 200 g sausage
- ✓ 50 g cooked ham
- ✓ 50 g pancetta
- ✓ 10 g marjoram
- ✓ Oregano
- ✓ 50 g grated Sicilian pecorino
- ✓ 4 anchovies in oil
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Step into the rich aromas and genuine tastes of Sicily with ranza e sciura, a traditional focaccia that tells the story of Chiusa Sclafani. This dish springs from the simplicity of local ingredients, blending coarse bran and fine flour in a delicious embrace, enriched with onions, salted sardines, and pecorino cheese. Perfect for September celebrations, it offers a culinary experience steeped in Sicilian passion and heritage.
👨🍳 Preparation
- 1
Mix the flour with the yeast dissolved in a little lukewarm water, then add the salt. Shape into three loaves and leave to rise.
- 2
Roll out the loaves and scatter over chopped sausage, ham, pancetta, pecorino, marjoram, deboned anchovies, salt, and pepper.
- 3
Stack the three loaves one on top of the other, drizzling each layer generously with extra virgin olive oil.
- 4
Roll the layered dough into a log, stretch it out slightly, then cut into five pieces and stack them up.
- 5
Spread the pieces out in a greased baking tray and bake for about 30 minutes.
- 6
Serve the ranza e sciura piping hot.
💡 Tips and Variations
- •
For a richer version, add pitted black olives or sun-dried tomatoes to bring an extra Mediterranean touch.
- •
If you prefer a vegetarian option, swap the sardines for fresh seasonal vegetables like grilled aubergines or courgettes.
- •
Use a tinned copper baking tray for even cooking and a beautifully crisp crust.
- •
The star of this recipe is the bold flavour of salted sardines, which lend a unique and intense taste.
- •
For a vegan twist, omit the pecorino and replace it with nutritional yeast or a plant-based cheese alternative.
- •
To boost the umami, try adding a pinch of finely chopped nori seaweed into the dough or topping.
- •
The secret lies in slow baking at a moderate temperature, allowing the flavours to meld perfectly.
📦 Storage
- • Store the focaccia in an airtight container in the fridge for up to two days to keep it fresh and fragrant.
- • For longer storage, freeze the cooked focaccia wrapped well in cling film and foil for up to a month.
- • Reheat in the oven at 160°C for about 10 minutes to restore its original crispness before serving.
🍷 Pairing
Pair the ranza e sciura with a Cerasuolo di Vittoria, the renowned Sicilian red wine whose freshness and structure complement the dish’s robust flavours. Alternatively, a young Nero d’Avola or a light Frappato are excellent regional choices. If you fancy something from outside Sicily, a Chianti Classico or a delicate Pinot Noir will also work beautifully with this rustic focaccia.
Making ranza e sciura is like bringing a slice of authentic Sicily right to your table, full of bold flavours and time-honoured traditions. I warmly encourage you to give this recipe a go and share the joy with your loved ones. Don’t forget to spread the word using the share buttons — Sicilian cooking is a celebration best enjoyed together!
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