Sicilian Scaccia | Kitchen on the Cliff with Giovanna Bellia LaMarca

Ciao ragazzi! My name is Giovanna and I am so pleased that I can share my love for Sicilian food and culture with you. I was born in Ragusa, Sicily and moved to New York when I was 10. I taught art at the Bronx High School of Science for over 20 years, and I currently teach Sicilian cooking classes at the Institute of Culinary Education in Manhattan. I also conduct guided walking tours of Arthur Avenue, in the Bronx (the "real" Little Italy)!

The recipes in this video are found in my first book, Sicilian Feasts, on pages 129-132.

BOOKS: https://www.amazon.com/Giovanna-Belli...
WEBSITE:
INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco

Basil Article: https://ediblejersey.ediblecommunitie...

Ingredients for Scaccia:

Dough for 2 Scacce
6 cups flour
1 teaspoon SAF Instant Yeast
1/2 cup shortening
2 cups warm water
1 teaspoon salt
6 ounces Caciocavallo or Provolone Cheese, thinly sliced

Parsley Filling
1 bunch Italian Flat Leaf Parsley, stems removed and chopped
1 teaspoon salt
3/4 cup Extra Virgin Olive Oil
6 ounces Caciocavallo, Provolone Cheese, or scamorza thinly sliced
I did not include the cheese because I was making a vegan version of the scaccia

Basil Filling
1 1/2-2 cups Simple Tomato Sauce
1 bunch of fresh basil leaves removed from the stems and chopped
1/2 cup Extra Virgin Olive Oil
6 ounces Caciocavallo, Provolone Cheese, or scamorza thinly sliced
I did not include the cheese because I was making a vegan version of the scaccia

Simple Tomato Sauce
1/4 cup Extra Virgin Olive Oil
2 cloves garlic, chopped
14 oz jar Organic San Marzano peeled tomatoes
1 teaspoon sugar
1 teaspoon salt
6-8 fresh basil leaves