Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Rustic Scicli Cucciḍḍatu with Ricotta and Sausage: A True Taste of Ragusa
Discover the traditional recipe for Scicli’s cucciḍḍatu filled with creamy ricotta and hearty sausage—an irresistible, rustic focaccia from south-eastern Sicily.
🛒 Ingredients
- ✓ 250g durum wheat semolina flour
- ✓ 6g fresh yeast
- ✓ 6g salt
- ✓ Lard, as needed
- ✓ 100g Italian sausage, crumbled
- ✓ 100g fresh ricotta
- ✓ 2 eggs
- ✓ Extra virgin olive oil
📊 Nutritional Information
Cucciḍḍatu scaniatu di Scicli with ricotta and sausage is a wonderfully rustic focaccia, steeped in the rich culinary heritage of Ragusa. The delightful marriage of flavours—peppery sausage combined with fresh, silky ricotta—creates a uniquely delicious contrast, all nestled within a soft, golden dough enriched with lard. The aroma alone conjures images of Sicilian country ovens and lively village feast days.
👨🍳 Preparation
- 1
Tip the flour onto a clean surface, add the yeast dissolved in lukewarm water and begin to knead, gradually adding more water until you achieve a firm dough.
- 2
Cover with a tea towel and leave to prove in a warm spot for about 2 hours.
- 3
After the rise, knead in the lard gradually until fully absorbed.
- 4
Roll the dough into a log around 40cm long and make a deep slit along its length, about halfway through the thickness.
- 5
Using a knife, make small cuts every 5cm and shape the dough into a horseshoe or circular form.
- 6
In a bowl, beat the eggs then mix in the ricotta and crumbled sausage.
- 7
Fill the slits in the dough gently with the ricotta and sausage mixture using a teaspoon.
- 8
Place the cucciḍḍatu on a baking tray greased with extra virgin olive oil and bake at 250°C for approximately 20 minutes, until the top is beautifully golden.
- 9
Allow to cool slightly before serving; best enjoyed warm.
💡 Tips and Variations
For an aromatic lift, add freshly ground black pepper or a pinch of nutmeg to the filling. For a milder taste, try using cow’s milk ricotta instead of sheep’s.
📦 Storage
- • Store the cucciḍḍatu in an airtight container at room temperature for up to one day.
- • Reheat in a warm oven at 180°C for 10 minutes before serving.
- • Alternatively, freeze once cooked and heat through when ready to enjoy.
🍷 Pairing
Serve alongside a glass of Delia Nivolelli Merlot Riserva, a wine with intense aroma and a dry, balanced palate—perfect for complementing the creamy ricotta and savoury sausage flavours.
This cucciḍḍatu from Scicli is a heartfelt homage to Sicilian tradition—comforting, full of character, and sure to impress at any gathering. Do have a go at making it yourself; it’s a wonderful way to bring a piece of sunshine-drenched Sicily into your kitchen. Whether shared with family or friends, this rustic focaccia promises smiles, stories, and a genuine taste of the Mediterranean countryside.
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