
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
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

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