Chef's Recipes

Beef, corn, chilli and oregano schiaciatta

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

By Joseph Vargetto
  • 35 mins preparation
  • 40 mins cooking plus resting, cooling
  • Serves 10
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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)
  • Juice of 2 lemons
  • 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 .

  • undefined: Joseph Vargetto