Schiaccata di San Zenone
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These are named after the patron saint of Crenna di Gallarate in Lombardia, where my cousins have their bakery, and where Federico, our restaurant baker, used to work. They make fantastic waferlike canapes so thin they practically dissolve in your mouth, which we serve with drinks at the restaurant along with the pizzette much better than any chips. You need to make the dough 24 hours in advance and leave it in the fridge. We use strutto for this, which is pure pork fat but a good alternative would be goose fat.
ingredients
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serves: 4
1 tablespoon finely chopped onion
1/2 cup strutto or rendered goose fat
1 2/3 cups strong white bread flour
1/3 cup (plus 1 tablespoon) water at 68°F
a little olive oil
To finish:
a little extra virgin olive oil
freshly grated Parmesan
salt and pepper
Nutrition Facts
Schiaccata di San Zenone
Servings Per Recipe: 4
Amount per Serving
Calories: 1060
- Total Fat: 117.6 g
- Saturated Fat: 31.7 g
- Trans Fat: 0 g
- Cholesterol: 111 mg
- Sodium: 1.4 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.1 g
- Sugars: 0.1 g
- Protein: 0.1 g
preparation
1. Put the onion and fat into a small pan and saute gently for 10 to 15 minutes until the onion are soft. Leave to cool to room temperature.
2. Transfer to a large mixing howl, add the flour and water, and mix until you have a sticky, greasy, soft dough. Form it into a rough square, about 3 fingers deep. Oil a deep container, put in your dough, put into the fridge and leave for 24 hours.
3. When ready to bake, preheat the oven to 425°F (or up to 5OO°F, if possible). Cut the dough into 4 squares. Lightly oil a sheet of nonstick parchment paper. Put your first square of dough on top and rub the top with a little oil.
4. Roll out the dough until it is paper thin, then transfer it, together with the parchment paper, on to a baking tray. Put in the oven for 6 minutes until golden, crisp and just singed at the edges (if you can get the oven as high as 500°F, this will take only 2 to 3 minutes). Repeat with the other 3 squares.
5. When the schiaccata come cut of the even, drizzle them with olive oil, season and top with the grated Parmesan — as much as you like. As they begin to cool, the schiaccata will crisp up, and they will stay crisp fer hours.
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