Sicilian Scacciata with Cauliflower Recipe- Learn Like a Pro

Sicilian Scacciata with Cauliflower Recipe- Learn Like a Pro:-Similar to a calzone or a stuffed pizza, the Sicilian Scacciata is a typical Italian meal that consists of layers of dough that are filled with a variety of ingredients.

Sicilian Scacciata with Cauliflower Recipe- Learn Like a Pro

 

With the help of this recipe, we are going to prepare a mouthwatering Sicilian Scacciata that is filled with cauliflower. Not only does this dish have a delicious flavour, but it is also loaded with nutrients, particularly from the cauliflower component. Let’s get started on the recipe and investigate the nutritional value that it provides.

 

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water

For the Cauliflower Filling:

• 1 small head of cauliflower, chopped into small florets
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

 

Also Read:-Pea Salad With Feta And Mint Recipe

 

Instructions:

Prepare the Dough:

• Warm water, sugar, and yeast should be mixed together in a bowl for mixing by hand. Hold it for around five minutes until it becomes frothy.
• Combine the yeast mixture with the flour, salt, and olive oil, and mix well. To make a dough, continue to mix.
• To make the dough smooth and elastic, knead it for approximately five to seven minutes on a surface that has been dusted with flour.
• The dough should be placed in a basin that has been greased, covered with a clean towel, and let to rise in a warm area for approximately one hour, or until it has doubled in size.

 

Make the Cauliflower Filling:

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Prepare the olive oil by heating it in a large skillet over medium heat. Sauté the garlic that has been minced and the crushed red pepper for approximately one minute.
• Place the cauliflower florets that have been cut into the skillet. Use salt and black pepper to season the food. Cook for around eight to ten minutes, or until the cauliflower is soft.
• Take it off the heat and let it to cool down a little bit.
• The cauliflower that has been cooked should be placed in a food processor. Pulse the ingredients until they create a coarse mass. If you want it to have a chunkier consistency,
• you may also mash it with a fork.
• After the cauliflower mixture has been thoroughly combined, incorporate grated Parmesan cheese and minced parsley. When necessary, adjust the seasoning.

 

Assemble the Scacciata:

• Prepare two sections of the dough that are equal in size. Using a surface that has been dusted with flour, roll out each portion into a rectangle or oval form.
• Using a baking sheet that has been lined with parchment paper, place one portion of the rolled-out dough.
• A small border should be left around the sides of the dough, and the cauliflower filling should be spread equally over the dough.
• Place the second piece of the dough that has been rolled out on top of the filling. Using a fork, press the edges to seal them, and then crimp them.
• With the help of a knife, create a few vents in the top layer of dough so that steam may escape while the dough is being baked.
• Using a brush, apply olive oil to the surface of the scacciata.

 

Bake the Scacciata:

• Put the baking sheet into the oven that has been prepared and bake it for around twenty-five to thirty minutes, or until the crust is nicely browned and tender.
• The cake should be removed from the oven and allowed to cool for a few minutes before being sliced.