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You are here: Home / Recipes / Appetisers / RAVAZZATE

RAVAZZATE

January 4, 2012 By Manu 15 Comments

Ravazzate

Ravazzate are yet another great street food dish from Palermo, in Sicily.  They are soft buns, filled with a thick and delicious meat sauce, covered in sesame seeds and then baked.  I love them!  Among all sorts of fried (yet amazing) street food items to choose from, these never fail to be among the items I choose.  The bun recipe can be used for many different fillings (even sweet ones), so it is definitely a keeper to make and remake, experimenting with it.  This, however, is a traditional recipe and it is part of my Sicilian Street Food New Year’s Eve Party 24×24 event!  Enjoy!

 

For the meat sauce filling – recipe adapted from Ricette di Sicilia

Ingredients:
200 gms – 7 oz. beef mince
200 gms – 7 oz. pork mince
1 onion, diced
100 gms – 3.5 oz. tomato concentrate
50 gms – 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

Put the diced onion and extra virgin olive oil in a pot and sauté it until soft (1).  Add the beef and pork mince (2) and brown well, breaking all the lumps with a wooden spoon.  Add the white wine and let the alcohol evaporate (3).  Add the salt, pepper, bay leaves, cloves, tomato concentrate (4) and ½ glass of water.  Cook it for 30 minutes, or until the sauce thickens.  Add the finely grated Parmigiano Reggiano (5) and set aside to cool down (6).

 

For the buns – recipe adapted from Ricette di Sicilia

Ingredients:
1 kg – 2 lb. flour
500 ml – 2 cups lukewarm water
100 gms – 3.5 oz. lard
100 gms – 3.5 oz. sugar
20 gms – 0.7 oz. salt
14 gms – 1/2 oz. dry yeast

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

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.  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

Divide the dough in smaller balls about the size of a mandarin (1).  Flatten them with a rolling pin.  Place a heaped tablespoon of filling in the centre of the dough circle (2). Then gather the edges and seal your bun (3).  Put it upside down on a baking tray covered with baking paper (4).  Press the top with your thumb to create a small indentation (5).  Brush with some egg wash (made with 1 egg yolk and 1 tbsp of water) and sprinkle with sesame seeds (6).

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

Ravazzate

Ravazzate

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Filed Under: Appetisers, Baking, Bread, Events, Finger food, Foodbuzz 24x24, Italian, Mains, Meat, Regional Italian Dishes, Sandwiches, Snack, Special Occasions, Street Food Tagged With: bake, bolognese, bread, buns, Italian, Italy, mince, Sicilian, Sicily, Street Food

« RASCATURE
CROSTINI »

Comments

  1. Nuts about food says

    January 5, 2012 at 12:27 am

    My goodness, please tell me your mother is helping you cook all this amazing food. Where do you find the time???

    Reply
  2. Eva Kitcheninspirations.wordpress.com says

    January 5, 2012 at 8:19 am

    These look really delicious Manu, and they are not fried, so it’s a recipe I would definitely try. That is certainly a gigantic hunk of Parmigiano Reggiano in the background of your ingredient shot; that chunk would probably cost over $70 in Canada! I see that the original buns are the size of a mandarin, but do they grow much larger when baked? Would the recipe work if you just wanted a one maximum two bite bun?

    Reply
    • Manu says

      January 5, 2012 at 8:52 am

      I know… imported stuff can be expensive… here it is much cheaper than that though! 🙂
      I have posted the original/traditional recipes… but you can play around with it. You should be able to make small sized buns and serve them as an appetiser too! 🙂 They do grow a little bigger in the oven, but not so much. It is mostly because you flatten them and then fill them… so it depends on how much filling you put in them. 🙂

      Reply
  3. muppy says

    January 5, 2012 at 9:45 am

    yum!!! i want one 🙂 going to add to my list to try…..

    Reply
  4. Reem | Simply Reem says

    January 5, 2012 at 5:22 pm

    God these buns really look good…
    I am sure I can eat by dozen….
    A must try recipe, the best part they are not fried.
    Love it.

    A Very Happy New Year to you and your family Manu.

    Reply
  5. Alyssa says

    January 5, 2012 at 10:55 pm

    Yum. I love the filling you have here, but I bet the options are endless. A sweet version sounds great too

    Reply
  6. Giulietta | Alterkitchen says

    January 8, 2012 at 3:39 am

    These are new to me! So interesting and so delicious!

    Reply
  7. PolaM says

    January 11, 2012 at 9:04 am

    Ma che delizie! Those buns look absolutely delicious!

    Reply
  8. saggigirl says

    April 2, 2012 at 11:52 am

    Hi Manu , These look great. Can you give me some tips for a sweet filling as well.

    Thanks

    Reply
    • Manu says

      April 2, 2012 at 1:30 pm

      Hi there! You could try with creme patissiere (http://www.manusmenu.com/tips/techniques/sauces-and-other-basics) or sweet ricotta cream (http://www.manusmenu.com/sfinciuni-di-san-giuseppe). Or for a quick one… how about Nutella??? For all these though, I’d suggest cooking the buns first and then fill them with a piping bag. 🙂 Let me know!

      Reply
      • saggigirl says

        April 3, 2012 at 9:11 am

        Yes I was wondering how to bake with the sweet filling.You read my mind.Love all your recipes.Will try this one .
        Thanks much
        Diana

        Reply
  9. Lily says

    July 2, 2013 at 7:01 pm

    Heya ! I tasted these in Spain, can’t wait to make them … Can you tell me approximately how many buns these proportions make ? Cheers !

    Reply
    • Manu says

      July 2, 2013 at 7:38 pm

      Hi Lily! This dose makes many buns… depending on the size you make them, I would say approximately 25. I usually make half dose for my family (2 adults and 2 small kids) and freeze any leftovers (I put them in my eldest daughter’s lunchbox). You can also refrigerate leftovers and eat them the next day. 🙂

      Reply

Trackbacks

  1. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 9:11 am

    […] Panelle Cazzilli/Crocche’ di patate Rascature Ravazzate Spiedini Crostini Sfincione Ham and Cheese Sicilian […]

    Reply
  2. Ham and Cheese Sicilian Brioches says:
    October 26, 2017 at 1:24 pm

    […] “Brioscine” filled with ham and cheese for the party and they turned out delicious. I used my ravazzate dough for the buns and it worked perfectly for these! Each bite took me back to my childhood […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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