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Type 0 flour bread

500 oz

Fresh brewer's yeast

1 unit

Extra virgin olive oil

6 spoons

White sugar

to taste

Iodized salt

2 teaspoons


300 fl oz

Red tomatoes

3 unit


1 half


3 sprigs

Iodized salt

to taste

Grated cheese

50 oz

Parmesan aged 30 months

50 oz

single courses from Italy - Sicilia



vegetarian with gluten with lactose source of B vitamins high in iron high in calcium high in phosphorus with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


A unique Rustic dish

Scacciuni step 1

step 1

If desired, the integral flour can be used with water for different absorption with respect to the other flour. For seasoned cheese, a semi-matured cheese may also be used

Scacciuni step 2

step 2

Dough preparation: 150 ml. About lukewarm water dissolve yeast with sugar make a first dough with half flour

Scacciuni step 3

step 3

Of 150 ml. Remaining, use 100 ml. And loosen the salt

Scacciuni step 4

step 4

Mix the dough with the remaining flour add 2 tablespoons of extra virgin olive oil and work it

Scacciuni step 5

step 5

If necessary, add the remaining water until a soft and smooth paste is left to leave for about 1 hour

Scacciuni step 6

step 6

Second leavening: after 1 hour of leavening, divide the pasta into breadcrumbs, crush them slightly, sprinkle some flour over cover with oven paper and rest for another 15/20 minutes

Scacciuni step 7

step 7

The seasoning: in a flat dish, combine the shredded tomato parsley and chopped onion finely season with 2 tablespoons of oil and a pinch of salt

Scacciuni step 8

step 8

Preparation: Sprinkle a little flour on a work surface as soon as the blades and circles form, leaving them thick 3 mm. about

Scacciuni step 9

step 9

Put the seasoning, sprinkle the grated cheese, finally the semi seasoned on flakes and add an oil wire

Scacciuni step 10

step 10

Bend one end inward halfway to the other end rest over the first to close

Scacciuni step 11

step 11

Press the edges well, place them in a floured baking tray sprinkle over the extra-virgin olive oil to bake in 200 ° pre-heated oven for 30 minutes

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