Melbourne Food and Wine Festival: Joseph Vargetto shares scaccia recipe

Chef Joseph Vargetto shares the recipe for his family’s scaccia ragusana recipe ahead of free cooking class.

Sicilian pasties were a speciality for both Joey Vargetto’s parents – but one of their recipes in particular had the Melbourne chef’s mouth watering.

“I liked Mum’s version, but Dad’s came out like a pasta lasagne,” he said.

“Where Mum is from, the scaccia (pastie) is derived from the Spanish empanada. My dad is from Ragusa (in central Sicily) and it’s quite different, made with tomatoes, mozzarella, maybe a meat ragu.”

The Herald Sun’s food and wine editor, Kara Monssen, will host the demo

The Mister Bianco executive chef will demonstrate how to create his own scaccia recipe on the main stage at the Melbourne Food and Wine Festival’s Big Spaghetti on the Queen Victoria Market main stage this Saturday, with the 30-minute event hosted by Herald Sun food and wine editor Kara Monssen.

Joey Vargetto is sharing his family scaccia pasta recipe with readers. Picture: David Caird.

But those keen to get cooking right away can find Vargetto’s recipe on heraldsun.com.au now.

“The pastry is similar for both (types of scaccia), but the filling can be anything from broccoli, potato, anchovies, pork, maybe corn,” Vargetto said.

“Mum used to make one with olive oil, fried parsley and mozzarella and that was really good.”

“Once you (make) it a couple of times, it becomes easy. You can make smaller versions in a sandwich press.”

The lunchtime snack unexpectedly became a lockdown delivery hit, with Vargetto’s kitchen unable to keep up with demand.

“During lockdown, it was the biggest thing we sold. We were sending them out hot in the delivery box – we couldn’t keep up,” he said.

“Growing up, I didn’t think Sicilian or Italian food was ever going to be this popular. I always thought, ‘nobody will eat this food’.

“I embrace the way our society has taken on multiculturalism.”

See the full recipe at heraldsun.com.au

Attend Joey Vargetto’s free cooking class as part of the Melbourne Food and Wine Festival at the Queen Victoria Market this Saturday, April 2.

mfwf.com.au

Joe Vargetto’s scaccia ragusana (Sicilian pastie) recipe

(Makes two)

Dough ingredients:

250g semolina, plus 200g of semolina flour when rolling out on floured surface

125g plain flour

1/2 level teaspoon salt

1/2 level teaspoon sugar

25ml extra virgin olive oil

7g dry yeast

200ml cold water

Filling ingredients:

Sauce mix

600ml rich, thick prepared tomato sugo

250gm grated parmesan

1/2 level teaspoon salt

Pre-mix the sugo and parmesan together and season with salt. This will help to avoid runny sugo and make it easier to spread

To layer on

400g chopped pieces mozzarella

300g grated parmesan, to sprinkle on each layer

10 fresh basil leaves, finely chopped

Method:

1. Preheat the oven to 220C

2. Measure water in a measuring cup, add the salt, sugar, olive oil and yeast. Whisk until it dissolves.

3. Add flour and above ingredients in the mix master using a dough hook, turn on the mixer at the slowest speed and combine for 1 minute. Once combined turn up and mix for another 30 seconds

4. Once combined, a ball of dough has formed, it should be tacky but not sticky.

5. Turn out the dough on to a lightly floured surface and knead for a few minutes to smooth it out and form a neat ball. It will feel a bit grainy from the semolina.

6. Cut the dough in two pieces and turn out one on to a floured surface.

7. Roll the dough out into a 20cm by 20cm square.

8. Spread the sauce mix on to the dough, leaving a 2cm border around all the sides.

9. Lift up one of the long sides and lay halfway over the filling.

10. Lift the other long side and lay it on top of the other folded dough so you can no longer see the filling.

11. Spread the sauce mix again on the dough, add mozzarella, parmesan and basil.

12. Lift each long end so they meet in the middle of the scaccia, top with sauce mix, basil, parmesan and mozzarella again, then press fold over down to seal the dough. Drizzle with olive oil and lay the scaccia on a baking paper and cook on a tray.

13. Repeat the process with the remaining dough and ingredients.

14. Transfer to the oven and bake for 10 minutes at 220C, then turn temperature to 180C for a further 15 minutes until golden brown.

15. Allow to cool for 10 minutes, slice to preferred size, and serve.

Bon appetit!