Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 86

These are called 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 wafer-like canapés so thin they practically dissolve in your mouth, which we serve with drinks at the restaurant along with the pizzette – much better than any crisps. 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.

Makes around 20

1 tablespoon finely chopped onion

100g strutto or rendered goose fat

200g strong white bread flour (see page 140)

100g water at 20°C

a little olive oil

To finish:

a little extra-virgin olive oil

freshly grated Parmesan

salt and pepper

Put the onion and fat into a small pan and sauté gently for 10-15 minutes until the onions are soft. Leave to cool to room temperature.

Transfer to a large mixing bowl, 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.

When ready to bake, preheat the oven to 220°C, gas 7 (or up to 250°C, gas 9, if possible). Cut the dough into 4 squares. Lightly oil a sheet of non-stick baking parchment. Put your first square of dough on top and rub the top with a little oil.

Roll out the dough until it is paper-thin, then transfer it, together with the baking parchment, 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 250°C, this will take only 2-3 minutes). Repeat with the other 3 squares.

When the schiaccata come out of the oven, 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 for hours.