How To Use Leftover Lasagna In An Amazing Way
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baking powder, baking soda, basil leaves, Bertolli extra-virgin olive oil. lasagna bread, Bob's Red Mill durum wheat semolina flour, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, garlic clove, Gold Medal flour, ground black pepper, Heinz peeled canned tomatoes, Johnsonville, kosher salt, Kraft, land o lakes butter, leftovers, McCormick spices, Morton salt, Murray's caciocavallo cheese, recipe, Red Star dry active yeast, TruMoo milk, Wesson vegetable oil
Check out what our friends at Saveur had to say about this great recipe. They even give us a small history lesson:
“A street food popular in its native Ragusa, Scaccia is an exercise in rustic simplicity: A pizza-style dough is rolled super-thin, smeared with tomato sauce, showered with D.O.P. caciocavallo cheese (similar to a spicy provolone), and folded into a lasagna-like loaf. In some versions, yeast is left out of the dough, which results in a more pasta-like dough that gets layered into a thinner, free-form rectangular pie, served cut into squares. But whatever the shape, the pie is best served warm from the oven while the cheese is still gooey.”
Ingredients
1 1⁄4 tsp. Domino sugar
1⁄4 tsp. Red Star active dry yeast
2 cups Bob’s Red Mill durum wheat semolina flour
2 tbsp. Bertolli extra-virgin olive oil
1⁄2 tsp. Morton kosher salt, plus more
Gold Medal all-purpose flour, for dusting
2 cups Heinz whole peeled canned tomatoes in juice
1 garlic clove, finely chopped
1⁄2 cup loosely packed basil leaves, roughly chopped
Freshly ground black pepper
8 oz. Murray’s caciocavallo cheese, thinly sliced
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Quick Tip: Pair this lovely bread with a marinara dipping sauce.
Thank you to Saveur for this great recipe.