Driven-scaccia

IE: focaccia Carter.

These ingredients are for the simplest of season (but they last up to St.

Joseph and beyond) driven from Catania.

Are derived from the dough two discs from overlap, with the filling inside, well moistened band by bits of lard, lying on slices of salted fillets from tuma anchovy fillet, freshly ground black pepper in generous drizzle.

You bake in oven in roasting pan: the crust becomes a nice burnished color.

In Catania and province there are many variants, we will mention some of them: a) to these ingredients, add the chopped onions and tomatoes into pieces; b) the filling consists of vegetables: brocculi affucati, smuzzatura, cime di broccoli or cabbage boiled and stir-fried with frittole; c) nothing but anchovies tuma in least amount and abundance of fresh crumbled pork sausage and finely chopped chives; d) and fried pork chops with pitted black olives; e) with only fresh ricotta mixed with ground coffee, sugar and cinnamon, but the latter is already a dessert at the end of cooking, the expulsion must be sprinkled with granulated sugar.

In the province of Ragusa is called out.

The man-shaped flatbread, stuffed with various ingredients and then Golden fried in lard, are called ravazzate.