The smacafam is a cross between a pizza and a polenta, a single and substantial dish typical of The Dolomites and Trentino.
Cut the lard into cubes and fry it together with the thinly sliced onion, season with a little pepper.
Mix the flours in a bowl and add, mixing well, the milk, oil and salt.
Then add half the chopped sausage, part of the bacon and the fried lard and onion.
Grease and flour a copper pan, pour the mixture and add the remaining sliced sausage and what remains of the bacon on top.
Then bake in the oven at 200 degrees for about 30 minutes, it will be ready when it has a golden color.
- 150g semi-whole wheat flour
- 150g of buckwheat flour
- 150g of fresh pork lucanica
- 30g of smoked bacon
- 30g of lard
- 1 onion
- 1 / 2 liter of milk
- 1 Spoon of extra virgin olive oil
- salt and pepper to taste
Preparation time: 45 minutes