Nana’s Sciacciatta

This recipe was probably named in the middle 1800s in Syracuse, Sicily. It was used as a main dish used for Lent and Fridays, and also was prepared for the men of families who had to travel far afield for 3 to 4 days to find any fresh meat (which generally turned out to be only rabbits) for their families. They would bring Sciacciatta with them for food for their first day away from home.

Pkg of 3 frozen dough pieces for bread loaves. You will use 1 and 1/2 of the loaves.
2 large bags of frozen spinach or broccoli or turnip greens
salt, pepper, oregano to flavor
2-3 large onions
1/3 c of  cheddar,  mozzarella or Italian cheese.  You can also use 1/4 c munster cheese, but cut in pieces.

Brown the onions, then cook the greens in the pan with the onions. Drain thoroughly. This mixture must have no liquid in it.  Add salt, pepper, oregano. Combine 1 and 1/2 of the thawed dough loaves to make one large one, oval shaped.

You will need a cookie sheet or flat baking pan, oiled. Put the circle of dough on the cookie sheet, with ½ of the dough circle on the cookie sheet, rest of dough is hanging over the side. This half will be folded over onto the half already on the sheet after you have put the filling on it. You will end up with the calzone that is shaped like a half moon.
Be sure the filling is not moist, otherwise you will have a leaky dough. Put all of the cooled filling on the dough half that is on the sheet. Sprinkle cheese all over and push it into the filling a little bit. Fold over the dough half hanging over side to make a half moon. Use your fingers to seal both sides of the dough all around so nothing can leak out. Take a knife and put slits in the top for the steam to escape. Lightly olive oil the top with a brush. Bake 20 min to 30 min til top and bottom are browned. Remove from oven, let set for 5 minutes then put on rack to air out, so no excess moisture is on the bottom.
Mangi! (Eat!)

No comments yet

Leave a Reply