Ragusa recipes - PURA VIDA BAROCCA
Tel. +39 335 329 0746
Tel. +39 328 651 0358
Tel. +39 335 329 0746
Tel. +39 328 651 0358
Tel. +39 335 329 0746
Tel. +39 328 651 0358
Tel. +39 335 329 0746
Tel. +39 328 651 0358
CIN PVB: IT088009B4IIBUGQVV
CIN PVI: IT088009B463KVDKA5
CIN PVB: IT088009B4IIBUGQVV
CIN PVI: IT088009B463KVDKA5
CIN: PVB IT088009B4IIBUGQVV
CIN PVI: IT088009B463KVDKA5
CIN PVB: IT088009B4IIBUGQVV - CIN PVI: IT088009B463KVDKA5
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Ragusa recipes
Typical products and Recipes
"Cassate di ricotta" from Ragusa
Cassate Ragusane
Ingredients (for 35 small cassata):
For the pasta: 1 kg. di flour (700 gr. durum wheat - 300 gr. mallorca 00)
200 gr. butter (room temp.)
4 eggs
4 tablespoons of sugar
1 glass of dry white wine
For the ricotta: 3 ricotta baskets
for each kg. of ricotta: 250 gr. of sugar
2 sachets of vanillin
grated lemon peel
cinnamon
chocolate chips
Preparation:
Mix all the ingredients for the cassata pasta. When the dough is complete and ready, form a loaf and cover it with a plate / container. Leave to stand like this for 1 hour. Then, roll out with a rolling pin and make round shapes with the help of a plate and a wheel / knife. Give each round mold the typical shape of cassata, fill with the already seasoned ricotta and bake until the dough becomes golden.
Cassate ragusane
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"Cavati" and "Ravioli di ricotta" from Ragusa
Cavati e Ravioli
Ingredientis (for 4 people - about 40 ravioli):
400 gr. of durum wheat flour
1 small ricotta
200 gr. of pork
1 glass of red wine
1 bottle of sauce of approx. 750 gr.
2 eggs
sugar to taste
oil to taste
salt to taste
lukewarm water to taste
Preparation:
Put the flour on a large cutting board and create a mound in the center. On the mound put the eggs, salt, oil and warm water. Knead. In the meantime, put the pork in a pan where a clove of garlic has been browned with Evio oil. Deglaze with a glass of red wine, add the sauce and leave to simmer. Roll out the dough with a rolling pin on the floured cutting board. On half of the dough put many balls of ricotta (already sweetened), spaced apart. Cover the ricotta balls with the other half of the pasta. Cut into strips and create the "Causuneddi" (with a fork or with the appropriate machine).
Cook ravioli e cavati in abundant boiling salted water and season with the pork sauce.
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"Scacce" from Ragusa
Ingredients (for about 6 scacce):
1 kg. of durum wheat flour
500 gr. ca. of water
half a cube of brewer's yeast
12 gr. ca. of salt
half a glass of extra virgin olive oil
Preparation:
Mix all the ingredients together until they are well blended. Form 6 round loaves and leave to rest under a blanket for about an hour and a half. At the end of the leavening it is possible to roll out the dough with a rolling pin. The procedure is different depending on whether you want to make scacce with tomato sauce or scacce of other flavors.
- SCACCE WITH TOMATO SAUCE
Season the tomato sauce with oil, salt, sugar and basil to taste.Roll out the dough very thin with a rolling pin.Add the seasoned sauce and the chopped caciocavallo.Add a drizzle of oil.Close the scaccia by folding it to form layers.Bake in a pre-heated ventilated oven at 200 ° until golden brown.
- SCACCE WITH BROCCOLI OR WITH EGGPLANT
- Whit broccoli:
- Whit eggplant:Wash the broccoli well by removing the stem, drain them well and cut them into small pieces.Season with extra virgin olive oil, salt and a pinch of red pepper.If you want you can add a little "capuliato".
Slice the aubergines, season with salt and fry until lightly golden.Let them cool and cut them into small pieces.Season with toasted breadcrumbs, grated cheese, a little tomato sauce and fresh basil.
Roll out the dough with a rolling pin to form a disk with a thickness of about half a cm. Fill half the disc with the dressing. Turn the part without seasoning over the part with the seasoning until it forms a crescent. Close the edge with the typical "riefico".
Scacce ragusane