Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ranza e Sciura from Chiusa Sclafani: A Taste of Sicilian Tradition
Dive into the rich flavours of ranza e sciura, a beloved traditional Sicilian dish bursting with authentic taste.
🛒 Ingredients
- ✓ 1 kg semolina flour
- ✓ 25 g fresh yeast
- ✓ 200 g sausage
- ✓ 50 g cooked ham
- ✓ 50 g streaky bacon
- ✓ 10 g marjoram
- ✓ Oregano
- ✓ 50 g grated Sicilian pecorino
- ✓ 4 anchovies in oil
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Ranza e sciura is a dish steeped in the history and traditions of Chiusa Sclafani, a charming village in the province of Palermo famed for its juicy cherries. This focaccia, reminiscent of the classic sfincione, originated as a simple fare, crafted from local produce during the wheat harvest season when the 'cruschello' (bran) and the 'fiore della farina' (the finest part of the flour) came together in a delightful marriage of flavours. Today, ranza e sciura retains its rustic heart, enriched with ingredients such as onion, salted sardines, and pecorino cheese, giving it a striking and unmistakable taste. Perfect to enjoy during the September festival, this dish offers a genuine journey through the tastes of Sicily.
👨🍳 Preparation
- 1
Mix the semolina flour with the fresh yeast dissolved in a little lukewarm water; add salt. Shape into three loaves and leave them to rise.
- 2
Roll out the loaves and scatter over chopped sausage, ham, bacon, pecorino, marjoram, deboned anchovies, salt, and pepper.
- 3
Stack the three loaves one on top of the other, drizzling each layer with extra virgin olive oil.
- 4
Roll the dough into a cylinder, gently stretch it, then cut into five pieces and stack them up.
- 5
Spread out the pieces in a greased baking tray and bake in the oven for about 30 minutes.
- 6
Serve the ranza e sciura piping hot.
💡 Tips and Variations
Feel free to jazz up the topping with black olives or sundried tomatoes for an extra burst of flavour. For a vegetarian twist, swap the meat for seasonal vegetables.
📦 Storage
- • Keep refrigerated and consume within 2 days.
- • You can freeze the cooked dish for up to a month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair ranza e sciura with a glass of Cerasuolo di Vittoria, a Sicilian red wine that beautifully complements the dish’s bold flavours.
There's something truly special about bringing a slice of Sicilian heritage into your own kitchen, and this ranza e sciura captures that essence beautifully. I encourage you to give it a go, share it around your table, and let its rustic charm fill your home with warmth and flavour. Whether for a cosy family meal or a friendly gathering, it’s sure to become a treasured favourite.
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