Prepared with the most disparate fillings, buccateddi are a typical dish of modica that is similar to a small calzone. Here is the recipe!
Take the bread dough, put the most disparate fillings, close in a crescent and you’re done. Even without going into detail, you will understand that this recipe should be tried as soon as possible . We are talking about buccateddi, the Ragusan calzones prepared all year round. Usually they are baked every time the bread dough is made. The difference with the latter in fact lies solely in the presence of lard in the dough , useful for making them more crumbly once cooked.
This typical product is prepared, depending on the time of year, with different fillings . On the occasion of the Christmas holidays, the most common one is with broccoli and sausage or potatoes and cod, but since it is also a savory snack, there is no shortage of simpler versions with tomato and mozzarella. So let’s see the recipe for the typical Modican calzones.
How to prepare buccateddi with the original recipe
- Place the flour in a fountain and pour the water in which you have dissolved the yeast in the center. Start kneading with a spoon then add the diced lard and salt. Rather quickly, knead the dough to form a smooth dough. Let it rise until doubled.
- In the meantime, dedicate yourself to the filling . Clean the broccoli and remove the florets, reducing the larger ones in size.
- Boil them in abundant salted water, calculating 5 minutes from the resumption of boiling.
- Meanwhile, in a separate pan, brown the shelled sausage with a clove of garlic. Once the broccoli is ready, add these too and cook for a few minutes. Finally, season with salt and pepper.
- Divide the leavened dough into 8 loaves and roll them out with a rolling pin to obtain a thickness of a couple of millimeters.
- Put a little filling in the center of each one and close in a crescent shape , sealing the edges well. The original recipe provides that they are closed by creating a cord decoration.
- Cook them at 200 ° C for 30 minutes.
The buccateddi with recipe that we have proposed are perfect for the cold season and cannot be missing on the Christmas tables together with several delicious first courses. Choose the filling you prefer: the result, as with the more classic calzone , will always be excellent.
The buccateddi can be stored for 2-3 days in a paper bag. You can consume them at room temperature or after heating them for a few minutes in the oven.
Riproduzione riservata © - WT
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