“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
Ingredients
Pasta al olio
Salsa al salmoriglio
Method
Main
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 .
Notes