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Beef, corn, chilli and oregano schiaciatta


You'll need

250 gm minced beef corn cobs, kernels removed 2 tbsp (firmly packed) oregano, coarsely chopped small red chillies, finely chopped 100 gm finely grated parmesan 50 ml olive oil, plus extra for brushing 1 garlic clove, finely chopped 1 tsp hot paprika   Pasta al olio 500 gm (31/3 cups) “00” flour 150 ml olive oil   Salsa al salmoriglio 100 ml olive oil 1 cup (firmly packed) flat-leaf parsley, finely chopped Juice of 2 lemons 1 tbsp (firmly packed) oregano, finely chopped 1 garlic clove, finely chopped

Method

  • 01
  • For pasta al olio, mix ingredients with about 200ml water in a bowl until a soft dough forms, then knead lightly on a lightly floured surface until smooth and elastic (5-7 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
  • 02
  • Place beef in a bowl, add remaining ingredients and mix to combine. Season to taste and refrigerate until required.
  • 03
  • Preheat oven to 200C. Halve dough and roll out each piece on a lightly floured surface to an 8mm-thick rectangle. Place one piece on an oiled baking tray, then spread beef mixture over dough, leaving a 2cm border. Cover with remaining dough, fold in edges, crimp to seal and brush top with olive oil. Bake until crust is golden brown and crunchy (35-40 minutes), set aside to cool slightly (10 minutes).
  • 04
  • Meanwhile, for salsa al salmoriglio, combine ingredients in a bowl and serve with warm schiaciatta.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“Sunday mornings in my family mean waking up to the smell of these Sicilian-style pastries baking,” says Joseph Vargetto. “Of course, being from an Italian family, schiaciatta is just the starter.” The salmoriglio is a southern Italian sauce for grilled meats; the word derives from the Sicilian “salmurigghiu”, which means light brine. Joseph Vargetto, Mezzo Bar & Grill, Melbourne, Vic

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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