Frandura of Montaldo. A specialty from the Ligurian hinterland. Montaldo Ligure is a small village located in the Argentina valley in the province of Imperia, adjacent to the Nervia valley, perhaps better known because its towns are well-known: from Apricale, a small village I know well, and Dolceacqua and Pigna, famous for its beans that I use to make the stew of Goat and beans and much more. Around mid-August, the frandura festival takes place, this year it will be on Sunday, August 24. This characteristic dish might seem like a focaccia or a flatbread. Try it for its simple goodness.
And if you want to cook potatoes, I recommend some recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The simplicity of rural recipes, with ingredients from the land.
- 6 potatoes
- 3/4 cup milk
- 1 1/4 cup flour
- 3.5 oz pecorino (grated)
- to taste salt
- to taste olive oil
Useful Tools
A baking dish, and a mandoline for potatoes, the grater for cheese.
- Baking dishes
- Mandolines
- Parchments
- Graters
Steps
Ready in no time!
Slice the potatoes very thinly, place them in the baking dish after greasing the bottom with olive oil. If you prefer, line with parchment paper but grease the bottom anyway.
Prepare the batter with milk, flour, and a pinch of salt and distribute it over the potatoes, then cover with the pecorino.
Cook in a hot oven at 392°F, until completely golden. If eaten hot, it will be softer, while once cooled, a delicious savory crust will form on the surface.
A few more tips
A convenient dish. It can be consumed as an appetizer, first course, main course, or aperitif. If making a small frandura, I recommend a round baking dish. For a larger amount, use a rectangular baking dish and divide the frandura into regular portions. It can be kept outside the refrigerator and prepared in advance. Great with a tomato salad or mixed. With a good stew or raw salami and a white wine: Pigato, Vermentino, Bianchetta Genovese, but a Falanghina or Verdicchio could also work. Cheers to you!
