Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli’s Rustic Cucciḍḍatu with Ricotta and Sausage: A True Taste of Ragusa
Discover the traditional recipe for Scicli’s cucciḍḍatu, a hearty Sicilian flatbread filled with creamy ricotta and savoury sausage, straight from the heart of south-eastern Sicily.
📖 What is it
Discover the traditional recipe for Scicli’s cucciḍḍatu, a hearty Sicilian flatbread filled with creamy ricotta and savoury sausage, straight from the heart of south-eastern Sicily.
🛒 Ingredients
- ✓ 250g durum wheat semolina flour
- ✓ 6g fresh yeast
- ✓ 6g salt
- ✓ Lard, as needed
- ✓ 100g sausage
- ✓ 100g fresh ricotta
- ✓ 2 eggs
- ✓ Extra virgin olive oil
📊 Nutritional Information
Let yourself be whisked away by the authentic flavours of south-eastern Sicily with Scicli’s cucciḍḍatu: a rustic flatbread that marries the silky creaminess of fresh ricotta with the rich, meaty depth of sausage, all wrapped in a soft, fragrant dough enriched with lard. Its heady aroma calls to mind countryside ovens and lively village festivals, offering a culinary experience steeped in tradition and history.
👨🍳 Preparation
- 1
Tip the flour onto a clean work surface, add the yeast dissolved in lukewarm water, and start mixing, gradually adding more water until you get a firm dough.
- 2
Cover with a tea towel and leave to prove in a warm spot for about 2 hours.
- 3
Once risen, knead again, gradually incorporating the lard until fully absorbed.
- 4
Shape the dough into a roll about 40cm long and slice lengthways halfway through the thickness to create a deep slit.
- 5
Using a knife, make cuts every 5cm and shape the dough into a horseshoe or circular form.
- 6
In a bowl, beat the eggs and mix in the ricotta and crumbled sausage.
- 7
Using a teaspoon, fill the slits in the dough with the ricotta and sausage mixture.
- 8
Place on a baking tray brushed with extra virgin olive oil and bake at 250°C for around 20 minutes, until the surface is golden.
- 9
Allow to cool for a few minutes before serving the cucciḍḍatu warm.
💡 Tips and Variations
- •
To enhance the filling, try adding a sprinkle of freshly ground black pepper or a pinch of nutmeg for an extra aromatic touch.
- •
For a milder flavour, swap sheep’s ricotta for cow’s ricotta, keeping that lovely creamy texture.
- •
For a richer filling, stir in some grated aged cheese like Sicilian pecorino to add a savoury punch.
- •
If you prefer a vegetarian option, leave out the sausage and replace it with sautéed mushrooms or grilled aubergines, keeping the ricotta for softness.
- •
To get the perfect dough, knead thoroughly until smooth and elastic, then prove in a warm place until doubled in size.
- •
A little trick to boost flavour is to add a pinch of smoked salt to the filling, which brings out the umami without overpowering the other ingredients.
📦 Storage
- • Store the cucciḍḍatu in an airtight container at room temperature for up to 24 hours to keep it fresh and soft.
- • To enjoy it again, warm it in a preheated oven at 180°C for about 10 minutes to restore the crisp crust and creamy filling.
- • For longer storage, you can freeze the cooked cucciḍḍatu, wrapping it well in cling film and foil; when ready to eat, thaw at room temperature and reheat in the oven.
🍷 Pairing
To complement the cucciḍḍatu from Scicli, opt for a Sicilian red like Nero d'Avola, whose bold aromas and full body balance the richness of the sausage and the delicate ricotta. A Cerasuolo di Vittoria DOCG pairs beautifully with this dish, while a light, fruity Frappato offers a pleasant contrast. If you fancy something beyond Sicily, a Tuscan Chianti Classico or an Alto Adige Pinot Noir are excellent choices to accompany this rustic flatbread.
Making Scicli’s cucciḍḍatu is like diving into the very heart of Sicilian tradition, bringing a dish to your table that tells tales of countryside gatherings and warm hospitality. Simple yet full of character, it’s perfect for sharing genuine moments with your loved ones. Do give this recipe a go at home, and don’t forget to spread the joy by sharing it with friends and family – after all, a taste of Sicily is always worth passing on.
Rate this recipe
Click or tap the stars to rate