- Flour type 00 500 grams (almost 4 cups)
- Water 250 grams
- Lard 50 grams • 982 kcal
- Sugar 40 grams (⅕ cup) • 470 kcal
- Salt 10 grams • 1 kcal
- Fresh brewer's yeast 7 grams
- Minced beef 200 grams
- Fresh sausage 200 grams
- Tomato puree 150 grams
- Frozen or fresh peas 150 grams
- Tomato paste 2 tablespoons
- Onion 1
- Carrot 1
- Extra virgin olive oil as much as is needed
- Dry white wine as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
- egg yolk 1
- A drop of milk
- Sesame seeds as much as is needed
These Sicilian buns (originally called ravazzate) are typical leavened products of the Sicilian street food.These are soft buns stuffed with a ragu meat sauce and peas and then baked in the oven, a delicious and surprising street food to be enjoyed at any time of the day. A delicacy that adds to the already extensive list of Sicilian food specialties, among which there are arancini, panelle and scaccia. A very simple preparation to replicate at home, perfect to bring to the table as an appetizer at a dinner, to set up a party buffet, but also to take with you during a picnic and a trip out of town. So let’s find out how to prepare these soft morsels following our recipe explained step by step and it will be love at first taste.
How to prepare the Sicilian buns
Collect the water at room temperature in a bowl and dissolve the brewer’s yeast and sugar in it; add the flour and mix coarsely with a fork, then add the salt and lard (1) and continue to knead everything well.
Move to a work surface and mix the mixture until it appears elastic and homogeneous, then form a ball and transfer it to a bowl, lightly greased (2). Cover with a sheet of cling film and let it rise for about 3 hours.
Meanwhile, prepare the filling; clean and chop the carrot and the onion, then fry them in a saucepan with a drizzle of oil (3). Add the sausage, without the casing, and toast it for a few minutes, dividing it with a wooden spoon.
Add the minced meat, salt, pepper and brown over high heat. Simmer with the wine, add the peas (4) and let flavor for a few minutes; pour the tomato concentrate and the tomato puree, stir and cook over low heat for about 40 minutes. Add salt and pepper. Turn off the flame, transfer to a baking dish and let cool completely.
After the rising time has elapsed, turn the dough upside down on a lightly floured work surface, form a loaf and make portions of about 70 grams each (5).
Mash each portion of the dough with your fingertips and form regular circles. Distribute a generous spoonful of filling in the center and then close each circle, as if it were a bag, pinching the ends well (6).
Arrange the small buns well spaced on a dripping pan, lined with parchment paper, placing the pinched part at the bottom and the smooth one at the top. Brush the surface with a drop of oil (7), cover with cling film and let it rest for about an hour.
Remove the cling film, brush the rolls again with the egg yolk whisked with a drop of milk, and sprinkle the surface with sesame seeds (8).
Bake the buns in a preheated static oven at 190 degrees C for about 30 minutes, monitoring the level of browning. Then take them out of the oven and let them rest for about ten minutes, covered with a cloth, then bring to the table and serve (9).
The Sicilian buns can be preserved in the refrigerator, in a suitable airtight container, for a maximum of 2-3 days. Before consuming them, heat them slightly in the oven. Once cooked, you can also freeze them. The ragu meat sauce can be preserved in the refrigerator, always closed in a special container, for 2-3 days.