Savory buckwheat pie or smakafam
Put the flour in a bowl. Add warm fat broth until the mixture is fairly smooth and completely free of lumps.
Keep mixing with some energy for a few minutes, add salt and pepper, then let sit.
Meanwhile, dice half of the deprived of the cuticle "sausage" and the piece of lard and fry the diced butter seasoning with a generous sprinkle of Grappa.
Then add all the mix to the flour with broth and continue stirring for a few minutes, then pour the mixture into a lightly greased cake tin and sprinkled with grated bread, spreading to a thickness of about two centimeters.
Peel and slice the remaining "sausage", place it on "smakafam" and move it immediately to a preheated oven at 180 degrees or so and bake it for an hour or a little less, until a crunchy crust can be seen on the surface.
Remove from the oven and serve it hot. You can bring it to the table without removing from its cooking pan.
Recommended Grappa:
PO' di Poli Elegante / Elegant
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
300 g buckwheat
300 g sausage from Trento
50 g lard
40 g butter
Grappa
Salt and pepper
Fat nose broth (pork sausage)
Grated bread for cake tin - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Appetizers
- Preparation time:
- About 1 hour
- Notes:
- The "smakafam" is one of the oldest and most traditional dishes in Trento. Traditionanlly, the dish was done under the ashes in the fireplace, and the copper pan was covered with cabbage leaves.
