RECIPE: SCHIACCIATINA!


Turkey schiacciatina with baby kale, tricolor fingerling poatoes, and broccoli.
Turkey schiacciatina with baby kale, tricolor fingerling poatoes, and broccoli.

Had I known, I would have made these outside on the burner on my grill. At the end of this meal, I’ve got an oil slick to clean off the ceramic stove top, but I’ve also got two happy kids who asked for MORE. FTW.

I just discovered schiacciatina today on Pinterest. And then, as I often do, I repinned it to my Culinary Delights board and commented on the original blog that I was going to give it a go with ground turkey. So I did. Four thumbs up from the Benderettes.

Credit where credit is due. This recipe is from Manuela. AWESOME, Girlfriend!

Here’s the deal: This is as messy as making chicken piccata. If you can grill outside like me,

The ingredients.
The ingredients.

I suggest that’s what you do. I mean, if your grill has a side burner like mine does, I suggest you fry these up out there. If I know I’ve got a big splattering session ahead of me, I’ll set up the outdoor kitchen and go for it. If you’re on the East Coast or other frigid parts of the U.S. Mainland, maybe wait until the cold snap is over before you do this. But then again, maybe this is NO BIG DEAL to many of my friends.

How is it that a girl like me from New Jersey — with many Italian friends — never knew about this dish before today? HOW? The Fucco’s lived up the street! The Petti’s let me hang out with them! Sue Constantini was my Mom’s BFF! The Tartaglias, the LoPrestis, the D’Ascendis, Dimero, Giardineli, Manzano, and

In the skillet.
In the skillet.

Datalilio kids were our playmates! And I never knew about SHE A CHIA TINA? TINA DEFELICE! HAVE I FINALLY CRACKED THE CODE? In the name of the Father…

Flattened and dusted.
Flattened and dusted.

Recipe: Schiacciatina

  • 1 pound ground turkey
  • 1/2 cup fresh and finely grated Romano cheese
  • Salt and pepper to taste
  • Butter
  • Olive oil
  • Flour for dredging (my buddy Wondra)

With your hand, mix meat with cheese, salt and pepper and smoosh, smoosh, smoosh, until it’s well homogenized. Divide into 4-6 balls. Sprinkle some Wondra or fine flour on parchment paper and flatten the balls one at a time, even pounding them till they’re about 1/4 inch thick. Lightly dust the patties with the flour, careful not to have too much. These are hard to pick up so use the parchment to help. Melt butter and olive oil on hot skillet and gently place patty into the sizzling oil and butter. It’ll sizzle. Give them a few minutes on each side, and remove them to a plate covered with foil to keep warm.

Ready for my closeup.
Ready for its closeup.

I served mine with sautéed tricolored fingerling potatoes, broccoli, and baby kale quickly fried in the pan where the meat fried.

Expect admiration for the rest of the night.