Ravazzate

Ravazzate is a  street food dish from Palermo, in Sicily.

Ingredients:

For the meat sauce filling

• 7 oz. beef mince

• 7 oz. pork mince

• 1 onion, diced

• 3.5 oz. tomato concentrate

• 1.75 oz. Parmigiano Reggiano, finely grated

• 2 bay leaves

• 2 cloves

• 2 tbsp extra virgin olive oil

• ½ glass white wine

• Salt and Pepper

Directions

1. Put the diced onion and extra virgin olive oil in a pot and sauté it until soft .

2. Add the beef and pork mince  and brown well, breaking all the lumps with a wooden spoon.

3.  Add the white wine and let the alcohol evaporate .

4. Add the salt, pepper, bay leaves, cloves, tomato concentrate  and ½ glass of water.

5.  Cook it for 30 minutes, or until the sauce thickens.  Add the finely grated Parmigiano Reggiano  and set aside to cool down .

Ingredients:

For the buns

• 2 lb. flour

• 2 cups lukewarm water

• 3.5 oz. lard

• 3.5 oz. sugar

• 0.7 oz. salt

• 1/2 oz. dry yeast

Directions

1. Dissolve the yeast in the lukewarm water together with 1 tbsp of the sugar.  Set it aside to activate.

2. In the meantime, put the remaining sugar, flour, salt and lard in the bowl of an electric mixer fitted with a dough hook.  Once the yeast and water mixture has become frothy, add it to the bowl.

3.  Knead well until you obtain a smooth and pliable dough.  Let it rise for 1 hour or until it doubles in size.

How to assemble the Ravazzate

1. Divide the dough in smaller balls about the size of a mandarin .

2.   Flatten them with a rolling pin.

3.  Place a heaped tablespoon of filling in the centre of the dough circle .

4. Then gather the edges and seal your bun .

5.  Put it upside down on a baking tray covered with baking paper .

6.  Press the top with your thumb to create a small indentation .

7. Brush with some egg wash (made with 1 egg yolk and 1 tbsp of water) and sprinkle with sesame seeds .

8. Bake in a pre heated oven at 200°C – 390°F for 7 – 8 minutes, or until golden brown.