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SMACAFAM - Savoury Carnival Pie from Trentino Alto Adige – South Tyrol
A short hystory:
Because of its peculiar position, the region of Trentino Alto Adige – South Tyrol, in the extreme north-east of Italy, finds itself at the crossroad of many different cuisines: it’s influenced by the Italian culinary tradition and by the one of the Austro-Hungarian Empire. On one hand the dishes typical of this region are those found in the mountainous areas, concocted with whathever was available. On the other hand, many other preparations come from Tyrol, a region of Austria situated north of Trentino Alto Adige.
The Smacafam’s name gives away its true origins: this savoury pie is literally called ‘hunger killer’ (‘smaca’ roughly means to beat up and ‘fam’ stands for ‘hunger’) and was conceived as a clever way to prepare a meal that would sate just about anyone’s appetite by using ingredients widely available at any farm. It’s usually eaten warm over Carnival.
just about anyone’s appetite by using ingredients widely available at any farm. It’s usually eaten warm over Carnival.
A fresh Luganega
The most important ingredient in the Smacafam is the Luganega, a pork sausage typical of Trentino Alto-Adige. Various versions of both the Luganega and the Smacafam can be found also in the neighbouring regions of Lombardy and Veneto.
Fills a 26×30 cm baking tray | Preparation time: 15 mins | Cooking time: 20 mins
Preheat the oven to 180°C.
Slice up the sausages’ casing and take out the minced meat inside. Crumble it with your fingers and incorporate it into the dough, keeping aside some small pieces for final decoration.
Make sure the milk is lukewarm before you proceed further. Combine the two types of flour in a large bowl and mix them thoroughly. Add the eggs, the milk, the pork, a tablespoon of olive oil, a pinch of salt and a bit of freshly ground pepper.
Mix the dough until the ingredients are evenly distributed. Grease a baking tray and place the dough on the tray, distributing it evenly until it covers the whole bottom of the tray.
Bake for 10 minutes, then add on top the sausage meat pieces you had kept on the side.
It has to get a crispy crust with a soft inside. Bake for 10 more minutes, let cool it down a bit and then serve.
Tip: If you don’t find some Luganega at your local butchery, don’t give up! Use any really fresh, good pork sausage and your Smacafam will turn out just as delicious!
A short hystory:
Because of its peculiar position, the region of Trentino Alto Adige – South Tyrol, in the extreme north-east of Italy, finds itself at the crossroad of many different cuisines: it’s influenced by the Italian culinary tradition and by the one of the Austro-Hungarian Empire. On one hand the dishes typical of this region are those found in the mountainous areas, concocted with whathever was available. On the other hand, many other preparations come from Tyrol, a region of Austria situated north of Trentino Alto Adige.
The Smacafam’s name gives away its true origins: this savoury pie is literally called ‘hunger killer’ (‘smaca’ roughly means to beat up and ‘fam’ stands for ‘hunger’) and was conceived as a clever way to prepare a meal that would sate just about anyone’s appetite by using ingredients widely available at any farm. It’s usually eaten warm over Carnival.
just about anyone’s appetite by using ingredients widely available at any farm. It’s usually eaten warm over Carnival.
A fresh Luganega
The most important ingredient in the Smacafam is the Luganega, a pork sausage typical of Trentino Alto-Adige. Various versions of both the Luganega and the Smacafam can be found also in the neighbouring regions of Lombardy and Veneto.
Fills a 26×30 cm baking tray | Preparation time: 15 mins | Cooking time: 20 mins
- Italian flour 00 – Plain flour: 150 g
- Buckwheat flour: 80 g
- Milk: 500 ml
- Pork sausages, preferrably ‘Luganega’: 2 sausages (~150 g in total)
- Eggs: 2
- (optional) Parsley, fresh: a handful
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Preheat the oven to 180°C.
Slice up the sausages’ casing and take out the minced meat inside. Crumble it with your fingers and incorporate it into the dough, keeping aside some small pieces for final decoration.
Make sure the milk is lukewarm before you proceed further. Combine the two types of flour in a large bowl and mix them thoroughly. Add the eggs, the milk, the pork, a tablespoon of olive oil, a pinch of salt and a bit of freshly ground pepper.
Mix the dough until the ingredients are evenly distributed. Grease a baking tray and place the dough on the tray, distributing it evenly until it covers the whole bottom of the tray.
Bake for 10 minutes, then add on top the sausage meat pieces you had kept on the side.
It has to get a crispy crust with a soft inside. Bake for 10 more minutes, let cool it down a bit and then serve.
Tip: If you don’t find some Luganega at your local butchery, don’t give up! Use any really fresh, good pork sausage and your Smacafam will turn out just as delicious!