Ravazzate sausage and cheese
Presentation
Looking for authentic Sicilian comfort food with a unique twist? Imagine an incredibly soft and light brioche enclosing a warm, stringy, and flavorful center. Today I'm taking you to Palermo to discover ravazzate, a local street food gem. For this recipe, I halved the sugar in the dough, achieving a perfect consistency that maximizes the savory filling. Forget the classic ragù: we'll fill them with an irresistible combination of sausage and melted cheese.
Ingredients:
- 250g of type 0 flour
- 10g of sugar
- 5g of salt
- 120g of water
- 12g of fresh brewer's yeast
- 25g of lard or butter
- 1 egg
- 140g of sausage
- 70g of béchamel sauce
- 60g of spicy provola (cheese)
- sesame seeds
Preparation:
Dissolve the yeast and sugar in room-temperature water and pour 1 into the bowl with the flour. Knead roughly with a spoon for a few seconds, then begin kneading with your hands. Once you've incorporated almost all the flour, continue kneading on the work surface and add the salt. Continue kneading with your hands until there are no more residues, then 2 roll out the dough a little, add a third of the lard, and begin kneading until it's completely absorbed. Repeat this process two more times and continue kneading the dough for a few minutes until it's smooth. Then return it to the bowl and 3 let it rise, covered with plastic wrap, for at least 2 hours.
Once the dough has risen, roll it into a loaf and divide it into five equal portions. Then, using your hands, 4 roll each portion into a ball, place it on a baking sheet lined with parchment paper, and let it rise for at least an hour, covered with a damp cloth. Meanwhile, crumble the sausage into a pan and 5 brown it over medium heat. Meanwhile, cut the provola into 1-centimeter cubes and, once the sausage has cooled, 6 mix it with the provola and béchamel in a bowl.
After the second rise, 7 stretch each dough ball with your hands to form a disk about 3 mm thick. 8 Place the filling in the center and 9 fold the edges towards the center. Seal well and use your hands to shape it into a nice round, keeping the seal underneath.
10 Break and beat the egg in a bowl and 11 brush the entire surface of the buns with the egg. 12 Then sprinkle the sesame seeds on top and bake in a conventional oven at 200°C for 20 minutes, then in a fan oven for another 5 minutes or until golden brown.
Advise
- Filling : the classic filling for Sicilian ravazzate is with meat and pea ragù, but obviously you can indulge yourself with your favorite ingredients.
- Temperature : Make sure the filling is very cold before placing it in the buns. This will make it more compact and easier to close.
- Leavening : let it rise at 26-28°C, you can also put the dough in the oven with just the light on.
- Storage : you can keep them cooked for 2-3 days in the refrigerator or even freeze them in the freezer.
Author:
