Beef, corn, chilli and oregano schiaciatta


  • Serves 10 people

  • 250 gm minced beef
  • corn cobs, kernels removed
  • 2 tbsp (firmly packed) oregano, coarsely chopped
  • small red chillies, finely chopped
  • 100 gm finely grated parmesan
  • 50 ml olive oil, plus extra for brushing
  • 1 garlic clove, finely chopped
  • 1 tsp hot paprika
  • Pasta al olio
  • 500 gm (31/3 cups) “00” flour
  • 150 ml olive oil
  • Salsa al salmoriglio
  • 100 ml olive oil
  • 1 cup (firmly packed) flat-leaf parsley, finely chopped
  • Juice of 2 lemons
  • 1 tbsp (firmly packed) oregano, finely chopped
  • 1 garlic clove, finely chopped
01   For pasta al olio, mix ingredients with about 200ml water in a bowl until a soft dough forms, then knead lightly on a lightly floured surface until smooth and elastic (5-7 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
02   Place beef in a bowl, add remaining ingredients and mix to combine. Season to taste and refrigerate until required.
03   Preheat oven to 200C. Halve dough and roll out each piece on a lightly floured surface to an 8mm-thick rectangle. Place one piece on an oiled baking tray, then spread beef mixture over dough, leaving a 2cm border. Cover with remaining dough, fold in edges, crimp to seal and brush top with olive oil. Bake until crust is golden brown and crunchy (35-40 minutes), set aside to cool slightly (10 minutes).
04   Meanwhile, for salsa al salmoriglio, combine ingredients in a bowl and serve with warm schiaciatta.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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