Ravazzate

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

For the meat sauce filling

Ingredients:

• 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 .

For the buns

Ingredients:

• 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.