Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Schiacciata Nissena with Tuma and Spinach: A Celebration of Sicilian Flavours
Discover the rustic charm of Schiacciata Nissena, a traditional Sicilian flatbread from Caltanissetta, filled with fresh tuma cheese, tender spinach, and fragrant Mediterranean ingredients.
📖 What is it
Discover the rustic charm of Schiacciata Nissena, a traditional Sicilian flatbread from Caltanissetta, filled with fresh tuma cheese, tender spinach, and fragrant Mediterranean ingredients.
🛒 Ingredients
- ✓ 500g finely milled durum wheat semolina
- ✓ 1 boiled potato
- ✓ 25g fresh brewer’s yeast
- ✓ 200g Sicilian sausage with fennel seeds
- ✓ 1 egg
- ✓ 2 bunches fresh spinach
- ✓ 200g tuma cheese, diced
- ✓ 100g pitted black olives
- ✓ 50g grated Sicilian pecorino
- ✓ 1 medium onion
- ✓ 1 teaspoon sugar
- ✓ Extra virgin olive oil, as needed
- ✓ Salt, to taste
- ✓ Freshly ground black pepper, to taste
📊 Nutritional Information
Step into the heart of Sicily with this Schiacciata Nissena, a hearty flatbread that tells the story of Caltanissetta. Soft, golden dough envelopes a rich filling of fresh tuma cheese, delicate spinach, flavoursome sausage, olives, and pecorino – a true celebration of island tradition and wholesome goodness.
👨🍳 Preparation
- 1
Dissolve the yeast in 200ml of lukewarm water with a pinch of sugar.
- 2
In a bowl, combine the sifted flour, mashed boiled potato, egg, a drizzle of olive oil, and salt. Gradually add the dissolved yeast and knead until you have a soft, elastic dough.
- 3
Shape into a ball, score a cross on top, cover with a cloth, and leave to prove for about an hour and a half.
- 4
Meanwhile, prepare the filling: blanch the spinach, drain well, and roughly chop.
- 5
Fry the sausage, removed from its casing, in a pan, then add the chopped onion and cook until softened.
- 6
In a bowl, mix together the spinach, tuma, olives, pecorino, sausage, and onion. Season with olive oil, salt, and pepper.
- 7
Roll out the risen dough into two thin sheets. Place the first on a greased baking tray and spread the filling over it. Cover with the second sheet, seal the edges, and brush with olive oil.
- 8
Bake at 220°C for 40 minutes. Once out of the oven, cover loosely with foil to keep it soft.
- 9
Serve the Schiacciata Nissena warm or at room temperature, sliced into generous wedges.
💡 Tips and Variations
- •
For a bolder flavour, swap the tuma for caciocavallo or smoked scamorza cheese, which add a lovely depth.
- •
Add a pinch of chilli flakes or a few fresh oregano leaves to the filling for an aromatic lift.
- •
If you prefer a lighter version, replace the spinach with chard or wild greens, keeping the dish fresh and vibrant.
- •
For ease, use a rectangular tin to give the schiacciata a uniform shape and make slicing simpler.
- •
To deepen the flavour, gently infuse the sausage with a little olive oil and garlic before mixing it into the filling.
- •
For a vegan twist, omit the tuma and substitute with a cashew-based vegan cheese, adding a sprinkle of nutritional yeast for that umami kick.
📦 Storage
- • Store the schiacciata in an airtight container at room temperature to keep its lovely freshness for a day or two.
- • Avoid refrigerating as this can dry out the dough and dull the delicate filling.
- • To enjoy leftovers, warm gently in the oven for a few minutes to revive the crispness and aroma.
🍷 Pairing
To complement the rich flavours of Schiacciata Nissena, opt for a robust Sicilian red like Nero d’Avola – particularly from the Madonie hills – or a Cabernet Sauvignon from Contessa Entellina. Alternatively, a classic Tuscan Chianti or a Spanish Tempranillo offers a delightful aromatic contrast.
Making Schiacciata Nissena with tuma and spinach is like bringing a slice of Sicily right into your kitchen – full of authentic flavours and heartfelt tradition. It’s a wonderful dish to share with loved ones, perfect for cosy gatherings or special occasions. Do give it a go, and don’t forget to share your creation and the story behind it with friends and family – it’s a lovely way to spread a little Sicilian sunshine.
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