STUFFED BREAD ROLLS

(Scaccie)

Serves 6

⅔ recipe pane rimacinato dough, about 900 g/2 lb

Scaccie are disks of bread dough that are spread with a filling and rolled up more or less like a strudel. You can make small scaccie as individual servings, or large ones to serve in slices. This recipe will make 6 scaccie about 23 cm/9 inches long, sufficient for 6 people as a main dish.

Divide the dough into 6 equal parts and stretch or roll each piece into a disk no more than 6 mm/¼ inch thick. Spread the filling over the disk and roll it up, sealing the ends and the seam carefully. Bake on a greased baking tray in a 200C/400F/gas mark 6 oven for about 30 minutes.

FILLING I

4 aubergines, cut into slices and fried until brown in olive oil

6 ripe tomatoes, skinned, drained, and chopped

Small bunch fresh basil leaves, chopped

50 g/2 oz grated caciocavallo or parmesan cheese

3 tablespoons olive oil

Salt and freshly ground black pepper

FILLING II

675 g/1½ lb fresh ricotta

6 spring onions, sliced

50 g/2 oz grated caciocavallo or parmesan cheese

2 eggs

Salt and freshly ground black pepper