Goodmorning everyone! Today I am very excited to show you an ancient Samnite recipe. As you well know, my origins are from Benevento, more precisely I grew up in Sassinoro, a beautiful landscape on the top of a hill. Boundless fields, green hills and clear and clean waters: in fact Sassinoro is a "Paese dell'acqua".
Like all villages with ancient origins and traditions, these are still maintained from mother to daughter, father to son, in short from generation to generation. The recipe I am proposing you today has remained in my heart something like seven years ago. But my mother can't do it and in the end I never thought about making it.
Why is it called "cacchiarella"? I have not the foggiest idea. I accept advices from some fellow countryman who may know more. I thought maybe someone had made the wrong dough and thought and said "dang" (cacchio), but then it came out good anyway and it became "cacchiarella". But really, these are my fantasies!
Some time ago I finally asked the recipe to a lady who can do it, and I had too much fun to propose it!
Unfortunately I live outside the region (Campania, I live in Lazio), so in this period I could not go back to the landscape to see the preparation and speak directly with the lady in question, but I did my best!
This recipe is very simple, but also excellent and effective! It is nothing but a bruscata pizza, which you can eat instead of bread, but with an advantage: it is made with corn flour. This flour is rich in carotenoids and antioxidants, and makes it very crunchy.
But now let's find out the recipe!
Ingredients: (for 3 servings)
340 g corn flour (2/3 of the flours)
170 g 00 flour (1/3 of the flours)
2 tablespoons of olive oil
15 g salt
10 g wild fennel
35 g sourdough (the same quantity you use for pizza)
300 ml ca. water
chili pepper
garlic
oregano
olive oil for seasoning
Method:
Mix corn flour, 00 flour, oil, salt, fennel, sourdough.
Slowly pour water and knead as you do with pizza (the consistency will be different due to the corn flour).
Leave to rise for 3 hours (always consider corn flour not to rise like normal flour).
After 3 hours, spread on a pizza pan (it is not high for the reason of the corn above) and bake at 200° in fan oven for 15-20 minutes (until it is golden brown).
Remove from the oven and cut long, as if it were a sponge cake.
Put the cutted slices on the pan, rub the garlic on it, then add the oregano and oil.
Bake with the grill to toast, just 5 minutes.
Remove from the oven, cut and eat alone or with a tomato salad (as I did) or even salami, cheese ... in short, eat it as if it were a flavored breadpizza!
And you? What is your special and / or traditional dough?
We can't wait to find it out!
A huge hug and...have a good #cacchiarella!
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