scacce modicane

makes 3 larger scacce or 5 smaller ones

one can be a serving or you can cut them into 2 in wide slices

for the dough:

1kg (2 lbs) rimacinata / hard wheat flour (very fine semolina)

1/3 cup (70 ml) extra virgin olive oil

1 3/4 cups (430 ml) water

3.5 teaspoons (20) g salt

4.5 teaspoons (20 g) sugar

for the filling:

fresh sheep milk ricotta and sausage removed from its casings

passata / simple tomato sauce, grated caciocavallo if you have it, a lot of parsley and chunks of a sharp cheese

To make the dough mix the dry ingredients together, make a well and stir in the water and oil to form a dense dough, knead just until it all holds together and springs back a bit when you poke it, like a pasta dough. Cover in plastic wrap and let it rest in the refrigerator for at least one hour.

After dough has rested divide it into 3 or 5 parts and roll it out into very thin rectangles, very thin, a few holes don't matter. Spread some of the tomato filling on the dough, or dot with a bit of ricotta and sausage and fold the ends into to the center. Spread a bit more filling on top of one half and fold again in half (like closing a book). Crimp the edges to seal. Place on greased pan and bake in preheated oven at 450 F for 15 minutes or until golden. Slice and serve warm or at room temperature.