Sicilian Schiaciatta

A traditional Sicilian beef pastie with Salmoriglio Sauce.

 

Ingredients

Schiaciatta dough:
1kg strong double ‘O’ pasta flour

400ml water

300ml olive oil

Salt and pepper

Mix slowly until you achieve a dough, you may need to add a little more water.

Schiaciatta Filling:
500g minced beef, not too lean

2kg silver beet, washed twice and cut roughly. Quickly saute in olive oil to wilt and soften.

½ bunch oregano, washed and chopped

3 chillis, chopped finely

200g parmesan, grated

15g paprika

100ml olive oil

2 cloves garlic, chopped/minced finely

Salmoriglio Sauce:
100ml olive oil

juice of 2 lemons

1 clove garlic, finely chopped

Small bunch parsley, finely chopped

2 springs fresh oregano, finely chopped

Method

Place the beef in a mixing bowl, add all the other ingredients to it and mix gently together, this becomes the pastie filling. Season to taste.

Preheat the oven to 200degrees. Cut the dough into 2 pieces and roll separately to about 1cm thickness. Grease generously a baking dish and lay the dough on baking dish, place the pastie filling on the dough and cover with the second sheet of rolled out dough. Crinkle the edges to seal it well and brush the top with olive oil. Bake for about 40 minutes, until golden brown and the crust is crunchy. Allow it to rest a little before cutting into slices.

Drizzle or serve with salmoriglio sauce.

Salmoriglio Sauce – Salsa al Salmorilgio
This is a southern Italian sauce also used for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. Use the sauce to flavour any grilled meat or fish, from chops (lamb, pork, or steak) through to elegant fish, including salmon or swordfish. In short, it’s versatile. It can also be used to marinate your cuts of food for about 30 minutes before grilling.

Place olive oil into a bowl and whisk or beat (at fairly high speed) add half a cup of hot water very slowly as you are whisking until all is combined. Continue beating as you add lemon juice, again in a thin stream, and finally the herbs. Check seasoning, and serve sauce with either meats or pastries.