Smacafam is a sort of Focaccia or savoury pie typical of Trentino Alto Adige, and is traditionally made with buckwheat flour and the addition of sausage, usually Luganega, a typical pork sausage with an elongated, circular shape.
The name Smacafam means ‘to kill hunger’ in Trentino dialect (‘smaca’ roughly means to beat and ‘fam’ stands for ‘hunger’). It is usually prepared at Carnival.
Due to its particular location, the region of Trentino Alto Adige – Südtirol, in the far north-east of Italy, is at the crossroads of many different cuisines: it is influenced by Italian and Austrian cuisine.
Fills a 26×30 cm baking tray | Preparation time: 15 mins | Cooking time: 15-20 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 / 350 F /Gas 4.
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 15 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.