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Cantarelle

CantarelleThe dish I am suggesting owes its name from "Cantareli" or "Cantarelle" (little songs), they are pieces of bakery which are never lacking at the feasts in Romagna (for example the “Festa Dè Borg”). The “cantarelle” biscuits must be served hot and dusted with sugar.

Difficulty: Medium

Ingredients: 500 g of water, 250 g of cornmeal, 250 g of white flour, 3 tablespoons of extra-virgin olive oil, 1 pinch of salt, bicarbonate of soda, icing sugar for sprinkling.

Preparation: Pour the water, a pinch of salt and of bicarbonate, the oil and the cornmeal in a pan and, while stirring well to avoid lumps, dust it with the white flour until you get a dense but rather fluid batter. With a small ladle pour the mixture in a warmed pan and form small rounds of about 10 cm across, which will be browned on both sides. When cooking is complete, lay the rounds on a serving plate and season them with extra-virgin olive oil and dust them with sugar.

Notes: The “Cantarelle” are also delicious if you spread jam or honey over them.

Suggested white wine Albana dolce

 

Recipe sent by: Cristina Geri - Rimini

Last modified May 26, 2011

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