Chef's Recipes

Beef, corn, chilli and oregano schiaciatta

Australian Gourmet Traveller recipe for Beef, corn, chilli and oregano schiaciatta

By Joseph Vargetto
  • Serves 10
  • 35 mins preparation
  • 40 mins cooking plus resting, cooling
Beef, corn, chilli and oregano schiaciatta
Beef, corn, chilli and oregano schiaciatta

“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


  • 250 gm minced beef
  • 1½ corn cobs, kernels removed
  • 2 tbsp oregano, coarsely chopped (firmly packed)
  • 1½ 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 “00” flour (31/3 cups)
  • 150 ml olive oil
Salsa al salmoriglio
  • 100 ml olive oil
  • 1 cup flat-leaf parsley, finely chopped (firmly packed)
  • 1 tbsp oregano, finely chopped (firmly packed)
  • 1 garlic clove, finely chopped


  • 1
    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).
  • 2
    Place beef in a bowl, add remaining ingredients and mix to combine. Season to taste and refrigerate until required.
  • 3
    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).
  • 4
    Meanwhile, for salsa al salmoriglio, combine ingredients in a bowl and serve with warm schiaciatta.


This recipe is from the May 2011 issue of .

  • Author: Joseph Vargetto