FRANDURA
Interestingly
frandura, a simple but substantial type of focaccia whose main ingredient is
the potato, dates back to around 1800 when the cultivation of potatoes became
common in the valleys of Liguria. Once upon a time this was the typical meal
eaten by farm labourers whilst working in the fields of west Liguria.
Ingredients for 6 servings
250 g. flour, a glass of milk,
5 potatoes, extra virgin olive oil cultivar Taggiasca, 100 g. grated Grana
Padano cheese, salt.
Preparation
peel the potatoes and slice finely and place
the slices in a fishbone pattern on an oiled baking tray. Sprinkle wit salt.
Next prepare a dough by mixing the flour slowly with the milk. Mix carefully
so as not to form lumps, add some salt and pour over the potatoes so that
they are covered. Sprinkle thoroughly with the grated cheese. Place in a
oven at 200° and bake until the crust is golden brown. The cooking time is
about half an hour.
Wine suggested: rossese
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