Design by Antonio Saladini
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RESPELLA

Ingredients: 1 kg of maize flour, hot water as needed, a pinch of salt, lard.

 

Method: Mix the flour with the water, salt and lard so as to obtain a smooth dough.  Oil a tin with lard and put the dough in, flattening it out.  Put more oil on top and cover with a lid.The “respella” is cooked on a hearth and needs embers both below and above.  So make up a good fire and cover both the tin and the lid with embers. Check to see it is cooking and take it off the hearth when the “respella” is a reddish-brown colour.

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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