Sciacci - Cheese-filled turnoversTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: Under 10 minutes
Cooking time: Under 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:437.4 kcal
Proteins:3.8 g
Fats:20 g
Carbohydrate:61.6 g
Fibers:1 g
Sugar:33.8 g
Cholesterol:0 mg
Sodium:323.9 mg
Calcium:34.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
600
g
fresh brocciu
250
g
pie pastry (pâte brisée)
150
g
sugar
grated zest of 2 oranges
grated zest of 1 lemon
30
ml
eau de vie
lard or oil depending on the method used
METHOD
- On a floured work surface, roll the pastry out thinly; using a round cutter, cut out 6 large circles;
- in a bowl, combine the brocciu, eau-de-vie, zests and sugar;
- divide the mixture equally among the pastry, placing some on one half of each circle;
- enclose the filling by folding the other side over the filling; seal by pinching the edges together;
- brown both sides in lard or oil in a hot skillet.
SOMMELIER
Corsican MuscatCHEF'S NOTES
Tradition
At Seraphin's house in Peri, the brocciu filling is flavoured with orange zest and eau-de-vie but you will also find anise-flavored versions.
Chef's tip
Traditionally, these turnovers are baked outdoors on a slab of granite greased with lard, but you can also cook them in a heavy cast-iron pan. The lard gives a special flavour, but you can use oil if you prefer. A savory hors-d'oeuvre version of these turnovers can also be made by mixing some finely chopped fresh herbs into the filling. A little grated lemon zest would make a nice addition. And instead of the eau-de-vie, add a little white wine.
