Stuffed Bread with Cauliflower

(“Schiacciata Catanese” – “Scacciata”)

The scacciata is a home made specialty, baked exclusively in Catania. 
The classic scacciata is down-to-earth bread, stuffed with anchovies, a fresh cheese and sautéed “bastardu”, the purple cauliflower.
This baked specialty, made with “u bastardu” can be imitated but never duplicated, since this variety of purple cauliflower is different from bunches of the same color that grows all over the world. This cauliflower that grows only at the foot of Mount Etna has a different taste due to the different chemical composition of the soil that is mixed with the ashes of the volcano, to the climatic conditions and to the water coming from the melting snow.
This purple cauliflower, “u bastardu”, grows only in season from autumn throughout the winter, its delicate and sweet taste and its aroma can be enjoyed during the winter holiday season, when in Catania every family bakes the scacciate.
In the United States, when buying the cauliflower choose either the purple or green. When preparing it give some zest by adding a few minced anise seeds, 5 for each cauliflower, and ½ minced cloves.

 

Serves 8 to 10

 

Ingredients:

For the Dough

• 2 lb. fine semolina flour
• 2 oz. fresh active yeast or 3 envelopes of dry yeast
• 3 tablespoons of olive oil
• ½ teaspoon of sugar
• pinch of salt

Or buy 2 lb. of bread dough in your local Italian bakery

For the Filling

• 1 cauliflower, remove the stem, separate in flowerets and rinse
• 3 tablespoons olive oil
• 5 scallions minced
• 10 salted anchovies, rinsed, filleted and chopped
• ½ teaspoon of oregano
• 2 oz grated mild cheese
• ¼ lb young caciocavallo cheese cut in ¼ inch cubes
• salt and pepper

Preparation

The Dough
In a bowl mix ½ cup of warm water and the yeast. Add the sugar, ½ cup of flour, mix until it is well blended and a soft dough is obtained. Should it be too dry add some water, if it is too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball, cut across the top to allow it to rise, cover and put in a warm place until it almost doubles in size, 1 to 2 hours.

The Filling
Over a medium flame heat 3 tablespoons of olive oil in a 12 inch sauté pan.
Add minced scallions, cauliflower florets and sauté for 15 minutes, stirring occasionally. Remove from flame; add salt and pepper to taste, oregano, the grated cheese and set aside.

The Making
When dough is ready, split it in 2 pieces. Briefly knead each piece and roll it to cover a greased pan 13X9X2 inch.
Spoon the cauliflower’s filling over it, add the cubed cheese, making sure to leave the edges free of filling.
Knead the other piece of dough and before rolling it moisten the edge of the scacciata, place on top of the dough with the filling and seal it well, pinching to make sure it is sealed firmly.
Cut 2 or 3 slits on top to permit the vapor to escape.

The Baking
Preheat at 375 degrees, bake for 30 to 40 minutes, until light golden brown.

Serve it very hot!

Variations

• To the above filling add black pitted olives and/or chopped tomato sauce.
• Use broccoli in place of the cauliflower.
• Another filling can be made with 1lb. sausages without the casing and 1 lb. chopped beef sautéed with minced scallions, cheeses, olives and herbs.
• A sweet version is possible using a filling of ricotta cream made with 1½ lb. ricotta, ¼ lb. sugar, 1 tablespoon chocolate chips, 1 tablespoon of candied diced fruits, 3 drops of vanilla, pinch of cinnamon and zest of ½ orange. Garnish with confectionary sugar.