Smacafam

Smacafam is a traditional recipe from Trentino, a hearty dish that was originally prepared to “smacare la fam,” which means “to satisfy the hunger” of workers after a long day of labor. It is a sort of savory cake made with cornflour and can contain various ingredients, such as sausage, cheese, and vegetables. I propose a classic version.

Ingredients

• 250 g of cornflour
• 500 ml of water
• 200 g of fresh sausage
• 150 g of cheese (fontina or toma, depending on preference)
• 1 tablespoon of lard or butter
• Salt, to taste
• Black pepper, to taste

Preparation

1. Start by bringing the water to a boil in a pot and add salt.
2. Gradually pour in the cornflour, stirring vigorously to avoid lumps. You should obtain a rather thick consistency, similar to that of polenta.
3. Lower the heat and continue to stir for a few minutes. When the polenta has firmed up, turn off the heat and let it cool down slightly.
4. Meanwhile, in a frying pan, sauté the crumbled sausage with a drizzle of oil until it is well cooked. If you prefer, you can also add chopped onion to further flavor the dish.
5. Take a baking dish, grease it with lard or butter, and start to assemble your Smacafam: pour half of the polenta into the dish, top with the sautéed sausage and the cheese cut into cubes or slices. Cover with the remaining polenta and level the surface.
6. Bake in a preheated oven at 200°C for about 20-30 minutes or until the surface becomes golden and crispy.
7. Remove from the oven and let it cool down for a few minutes before serving.

As you will notice, Smacafam is a rich and high-calorie dish, perfect for cold days or when you need a hearty and comforting meal.

Curiosity

The word “Smacafam” literally means “hunger killer” in the Trentino dialect and testifies to its role as a very energetic dish. In the past, it was mainly consumed by agricultural workers who needed a lot of calories to face the long working days in the fields.