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RESPELLA DI GRANTURCO

Ingredients: 1 kg of maize flour, hot water as necessary, a pinch of salt, oil, ricotta, sugar, marjoram, sultanas. 

Method: Mix the maize flour with the boiling water, salt and oil so as to obtain a rather soft, consistent mixture.  The past must not be handled too much.Mix the ricotta with the sugar, marjoram and sultanas.Roll the past out into two discs.  Line a buttered and floured mould with one.

Pour the ricotta mixture into the mould and use the other disc of pasta to cover it.  Bake in the oven at a moderate temperature.

 

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995
 
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