In a bowl, mix together the ground beef, Parmigiano Reggiano, salt and pepper. Knead well.

Divide the mixture in 4 and make 4 balls. Put them on a lightly floured surface and flatten them with your hands. To make them thin, use your fist and “punch them” flat. They need to be about 2 or 3 mm thick.

Coat them with a little flour on both sides and keep them aside.

Put ¼ of the butter and ½ tbsp of extra virgin olive oil in a frying pan. When the butter melts, add 1 schiacciatina and cook it, on a medium-high flame, for a couple of minutes per side. Repeat for the remaining schiacciatine.

Serve warm with some chips and salad!