Smacafam

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Smacafam
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it br de es fr nl
440
Calories per serving
  • Energy Kcal 440
  • Carbohydrates g 38.2
  •   of which sugars g 4.4
  • Protein g 13.6
  • Fats g 25.9
  •   of which saturated fat g 9.39
  • Fiber g 1.2
  • Cholesterol mg 95
  • Sodium mg 439
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 50 min
  • Serving: 8
  • Cost: Low

PRESENTATION

Smacafam is a traditional Trentino dish that really captures the love for hearty food in Northern Italy. The name? "Appetite crusher." Seriously good. This Italian sausage bread pops up during Carnival season, and locals dive into a soft focaccia loaded with chunks of luganega sausage, onion, and either crispy pancetta or lard. The mix of moist bread with savory bits? Comforting and filling—ideal after a cold day. Smacafam is more than just a meal; it's a whole tradition. Families gather around, chatting as the smell of baking bread and sausage fills the home. And you know what? It’s delicious fresh and warm, but many folks say it's even better the next day. Flavors meld together—really really well.

In Trentino, they say “per ancòi e per doman”—or “for today and tomorrow.” That’s how they savor their smacafam recipe. And it's known for being just as tasty as leftovers. Maybe even more so. The spices from the sausage and onion seep into the tender focaccia overnight. Using regional goodies like luganega sausage gives it a unique touch. And look, some towns might add their own twist, swapping in different meats, but the heart of it is a hunger-busting, golden, and delicious pie that brings everyone together. Pretty simple, right? Despite the basic ingredients, the result is a rustic, flavorful dish that showcases the best of Trentino cuisine.

Whether you snag it straight from the oven or after a night in the fridge, smacafam is one of those foods with home and tradition wrapped into one. Next time you're wandering through Northern Italy, for real, try this dish and taste Trentino's culinary heritage. And it’s way way better than you can imagine.

INGREDIENTS
440
Calories per serving
Ingredients for a 12x8 inch pan
Luganega sausage 7.1 oz (200 g)
Pancetta 4.2 oz (120 g) - from Trentino
Type 00 flour 2 ½ cups (300 g)
Buckwheat flour 0.4 cup (50 g)
Whole milk 2 cups (500 g)
Eggs 2
Butter 1 ½ tbsp (20 g)
White onions 1
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Smacafam

To prepare the smacafam, the first thing to do is clean the onion and slice it thinly 1. Now take the sausage and cut it into chunks, about an inch large 2. Then take the pancetta and cut it into small cubes 3. 

Pour a drizzle of oil into a pan, add the onion and let it brown. Then add a tablespoon of water 4 and cook until the water has evaporated and the onion is soft. Then add the sausage 5 and pancetta 6. 

Stir 7 and let it cook for about ten minutes, stirring occasionally 8. In the meantime, melt the butter over very low heat. Then prepare the batter: pour the eggs into a large bowl 9

and the milk. Beat with a whisk 11, then add the melted butter 12 

and season with salt and pepper 13. Continuing to beat with the whisk, also incorporate the all-purpose flour 14 and buckwheat flour 15. 

As soon as you have a smooth batter without lumps 16, add the sausage and pancetta mixture, now lukewarm 17 and stir 18. 

Butter a 12x8 inch pan and pour the mixture inside (20-21). Bake in a preheated static oven at 356°F for about 50 minutes. 

At this point, remove the smacafam from the oven 22, let it cool slightly before cutting it into cubes 23 and serving it 34. 

Storage

The smacafam can be stored in the refrigerator for up to 2-3 days. You can freeze it once cooked and already portioned.

Tip

Being a traditional Trentino dish, the variations are really minimal, but for a sweet variant, you can decide to fill your smacafam with diced apples, soaked and drained raisins, sugar, and cinnamon.

For the translation of some texts, artificial intelligence tools may have been used.
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