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 ORIGINAL Little Italy)!
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Basil Article:
Ingridients 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