SCACCE RAGUSANE, the Sicilian rustic dish that conquers at the first bite - Rita's kitchen скачать в хорошем качестве

SCACCE RAGUSANE, the Sicilian rustic dish that conquers at the first bite - Rita's kitchen

Good morning and welcome back. Like every Thursday, it's time for the recipe you chose with the poll. This week it's the turn of SCACCE RAGUSANE, a typical specialty of Sicilian cuisine, particularly from the Ragusa area. These are thin sheets of pasta folded over themselves several times and stuffed with simple but tasty ingredients, such as tomato and caciocavallo. Each family has its own version, passed down from generation to generation, which is why you may find recipes with small variations. Scacce ragusane are for a rustic dinner. If you liked the video, leave a LIKE AND SUBSCRIBE so you don't miss the next one. CLICK ON THE BELL to activate notifications #scacceragusane #ricettesiciliane #rosticceria #ricettedellatradizione 📌📌REMEMBER THAT YOU CAN LEAVE A COMMENT WITH THE REQUEST OF A RECIPE THAT YOU WOULD LIKE TO SEE PREPARED📌📌 📚I remind you that YOU CAN BUY MY BOOK "I MEI PRANZI DELLA DOMENICA" here: https://amzn.to/3BDog0A _________________________________ READ ALL MY RECIPES HERE: http://ritaskitchen.org/​​ FOLLOW ME ON FACEBOOK HERE:   / ​​   FOLLOW ME ON INSTAGRAM HERE:   / lacucinadir..  . ------------------------------------------------ 🥣 INGREDIENTS for 2 scacce ragusane: 350 g of durum wheat semolina flour 180 ml of water at room temperature 3 tablespoons of oil 6 g of fresh brewer's yeast 1 teaspoon of sugar a teaspoon of salt For the filling: 350 g of tomato puree 200 g of caciocavallo ragusano 50 g of grated caciocavallo ragusano basil, salt, oil 2 cloves of garlic 2 tablespoons of oil for brushing ------------------------- 🥣 INGREDIENTS for 2 scacce ragusane: 350 g of durum wheat semolina flour 180 ml of water at room temperature 3 tablespoons of oil 6 g of fresh brewer's yeast 1 teaspoon of sugar a teaspoon of salt For the filling: 350 g of tomato puree 200 g of caciocavallo ragusano 50 g of grated Ragusano caciocavallo basil, salt, oil 2 cloves of garlic 2 tablespoons of oil for brushing ----------------------- 🥣 INGREDIENTS for 2 dishes Ragusa: 350 g of hard blue semoule flour 180 ml of water at room temperature 3 cuillères à soupe d'huile 6 g of fresh beer 1 cuillère à café de sucre a cuillère à café de sel For the garnish: 350 g of puréed tomatoes 200 g of caciocavallo cheese from Raguse 50 g Ragusano caciocavallo râpé basilic, sel, huile 2 gousses d'ail 2 cuillères à soupe d'huile pour le brossage -------------------------- 🥣INGREDIENTS for 2 ragusa scacce: 350 g of hard semolina harina 180 ml of water at room temperature 3 tablespoons of vinegar 6 g of fresh cerveza rind 1 teaspoon of blue cheese a cucharadita de sal For the filling: 350 g of tomato purée 200 g of this Ragusa caciocavallo 50 g of this rallado Ragusano caciocavallo albahaca, sal, aceite 2 dientes de ajo 2 tablespoons of vinegar for pincers --------------------------- 🥣 INGREDIENTS for 2 ragusa scacce: 350 g of durum semolina flour 180 ml of water at room temperature 3 colheres of sopa de azeite 6 g of fresh venison 1 colher de chá de açúcar a colher de chá de sal Para o recheio: 350 g of tomato purée 200 g ofQuellio Ragusa caciocavallo 50 g of grated Ragusano caciocavallo manjericão, sal, azeite 2 teeth left 2 bowls of azeite soda to pinch ---------------------------- 🥣 ZUTATEN for 2 Ragusa Scacce: 350 g Hartweizengrieß 180 ml Wasser at Raumtemperatur 3 Esslöffel Öl 6 g fresh Bierhefe 1 Teelöffel Zucker ein Teelöffel Salz For the full length: 350 g Tomatenmark 200 g Ragusa Caciocavallo-Käse 50 g geriebener Ragusano Caciocavallo Basilikum, Salz, Öl 2 Knoblauchzehen 2 Esslöffel Öl zum Bestreichen -------------------------- 🥣 Read more for 2 weeks: 350 hours пшеницы 180 мл воды комнатной температуры 3 years ago 6 days ago 1 year ago чайная ложка соли Yes summary: 350 days ago 200 for the price of Рагузы 50 days ago Рагузано Качокавалло базилик, соль, масло 2 times чеснока 2 stories лозывания