The Frandura is a typical dish of the culinary tradition of Montalto Ligure, a small village in the Ligurian hinterland. It is a rustic, simple, and authentic dish that reflects the essence of Ligurian peasant cuisine, where ingenuity and creativity allowed few and simple ingredients to be transformed into a tasty and nourishing dish.
Frandura is situated between a savory pie and focaccia, but it has a personality of its own.
Very famous in the hinterland and all over Liguria, in fact, in August there is a famous festival named after it. Many people participate in this event every year, and the whole village works to ensure everything is perfect. And I, being from Sanremo, never miss the event. For me, it is always a pleasure and joy to participate.
The base of Frandura is mainly composed of potatoes, which are the heart of the preparation. The potatoes used are usually of a mealy variety, selected for their ability to soften during cooking and absorb the flavors of the other ingredients.
Cut into very thin, almost transparent slices, they form a compact yet delicate layer, which is then covered by a light batter made from wheat flour, water, and salt. This batter, fluid and thin, envelops the potatoes, creating a light crust during cooking, while remaining soft and creamy inside.
An essential role is played by the extra virgin olive oil, an indispensable ingredient of Ligurian cuisine, which gives the Frandura its unmistakable fragrance and makes it golden and crispy on the surface.
It can be enjoyed both hot, freshly baked, and at room temperature, perhaps accompanied by a glass of local white wine or a fresh salad.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of frandura
- 4 potatoes
- 1.4 oz extra virgin olive oil
- to taste fine salt
- 7/8 cup water
- 3/4 cup all-purpose flour
- to taste fine salt
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Mandoline
- 1 Baking pan
- 1 Potato peeler
Steps for the preparation of frandura
To prepare the delicious frandura of Montalto Ligure WATCH THE VIDEO RECIPE, it is essential to start by choosing quality yellow-fleshed potatoes, fresh and not bruised.
Peel the potatoes with a potato peeler and rinse under running water. Pat them dry with paper towels or a cloth. Then slice them thinly with a mandoline, they must be very thin.
In a bowl, pour the all-purpose flour and the ice-cold sparkling water, and the salt. With a hand whisk whisk energetically until you obtain a homogeneous and rather liquid batter. Finally, pour in the extra virgin olive oil and mix.
Grease a round baking pan d.12 inches, ideally a copper baking pan, and arrange the potato slices slightly overlapping each other until the entire pan is covered, and salt them. Pour the batter over them, ensuring they are all covered, and bake at 392 degrees Fahrenheit for approximately 30 minutes in a static oven, in a fan oven at 392 degrees Fahrenheit for 25 minutes, in air fryer mode at 392 degrees Fahrenheit for 18-20 minutes or until golden brown.
Once cooked, serve hot to enjoy it crispy, and enjoy from Barbara!
Storage
Frandura can be stored at room temperature for a maximum of 24 hours or in the fridge in an airtight container or wrapped in cling film.
Before serving, heat in the oven or air fryer at 356 degrees Fahrenheit for a few minutes to restore crispiness.
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