Smacafam
Smacafam is a savoury baked buckwheat batter tart studded with fresh luganega sausage and pancetta, traditionally baked across Trentino for Carnival to satisfy deep winter hunger.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •26 cm round baking dish
- •Frying pan
- •Large mixing bowl
- •Whisk
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 190°C (170°C fan) and grease a 26 cm round baking dish generously with lard or butter.
- 2
Cut the pancetta into small lardons and slice half the luganega sausage into rounds, peeling and crumbling the remaining half.
- 3
Fry the pancetta and crumbled sausage in a frying pan over medium heat for 4 minutes until lightly browned.
- 4
Remove the pan from the heat and allow the meats and rendered fat to cool slightly.
- 5
Whisk the buckwheat flour, plain flour, sea salt, and black pepper together in a large mixing bowl.
- 6
Whisk the whole milk, beaten eggs, and olive oil together in a measuring jug until completely combined.
- 7
Pour the liquid gradually into the flour mixture, whisking continuously to make a thick, lump-free batter.
- 8
Stir the warm fried pancetta, crumbled sausage, and rendered fat into the batter.
- 9
Pour the batter into the greased baking dish and smooth the top evenly.
- 10
Arrange the reserved sliced sausage rounds across the top of the batter.
- 11
Bake for 35 to 40 minutes until deeply golden, crisp at the edges, and set in the centre.
- 12
Rest the bake for 10 minutes, then slice into warm wedges to serve.
Chef's tips
Using a blend of buckwheat and plain flour gives authentic earthy flavour while keeping the crumb tender rather than dense. Let the rendered pork fat cool for two minutes before whisking into the batter so it does not scramble the raw eggs.
Ingredient substitutions
- fresh luganega sausage → high-quality coarse Italian pork sausage flavoured with black pepper
- lard → unsalted butter
Storage
Store leftover wedges wrapped tightly in foil in the refrigerator for up to 2 days.
Reheating
Reheat slices on a baking tray in an oven preheated to 180°C for 10 minutes until hot and crisp.
Common mistakes to avoid
- •Using exclusively buckwheat flour, which results in a heavy, brittle bake that falls apart when sliced.
- •Baking at too low a temperature, which leaves the sausage pale and fails to crisp the outer edges.
Serving suggestions
Cooked Smacafam?
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