Sicilian Cartocciate

Sicilian cartocciate are part of the classic Sicilian rotisserie, in particular the one from Catania. They are a kind of open calzone that is usually filled with spinach, ham and cheese or with frankfurters and chips or even with black olives. I prepared a basic version with tomato sauce, ham and cheese but using a semi-wholemeal dough instead of the classic brioche dough that I have used in many other recipes. If you want to try them, here is the recipe. Now I say goodbye and look forward to seeing you soon with another delicious recipe. Happy New Year!

Ingredients

300 g flour

200 g of whole wheat flour

50 g sugar

10 g salt

50 g lard

250 ml of lukewarm water

12 g fresh brewer's yeast

tomato sauce to taste (already seasoned)

2 mozzarella or provolone cheese

100 g of cooked prosciutto

salt to taste

oregano to taste

1 egg (for polishing)

Procedure

Put the two flours in the center of the mixer, place the crumbled yeast, add a drop of water to dissolve it. Start kneading, adding the water a little at a time. Add the sugar, salt and lard. Continue to knead, adding the water as you go. Knead the dough for at least 10/15 minutes, it should be smooth and soft. Transfer the dough to a lightly floured surface. Knead it and form a ball that you will leave to rise until doubled in size in a warm place. I use the oven with the light on. Once the rising time has elapsed, roll out the dough not too thin on a floured surface. Cut discs of about 10/15 cm. With a rolling pin, enlarge them according to the size you want to give to your "pieces". Place a tablespoon of sauce, ham and cheese on each disc of dough. Close the two flaps of dough. Brush with beaten egg. Bake in a preheated oven at 180° C for about 12 minutes (it always depends on your oven). My Sicilian Cartocciate are ready to be enjoyed.