Frandura of Montaldo Ligure: the fragrant, crispy potato cake
Potato and marjoram cake: the easy and quick Ligurian Frandura
Soft potatoes or overlong casseroles? Try the Ligurian crispiness
In this recipe, the challenge is achieving that golden, flavorful crust that contrasts with the tender heart of the potatoes.
Using a mandoline and a wide baking dish, we let the oven’s heat caramelize the cheese and the flour, while fresh marjoram gives that unmistakable aroma that instantly brings you back to the inland villages of Imperia.
The main problem when preparing potato molds is cooking time: raw potatoes often remain hard in the center or, conversely, become a puree with no texture if boiled too long.
Also, many recipes turn out heavy because of too much fat or eggs.
The Frandura solves all of this with a typical Ligurian trick: the potatoes are sliced very thin, almost translucent, and combined with a light batter that “binds” them without covering their flavor.
It’s a perfect dinner-saver: a few ingredients you already have in the pantry and a result worthy of a gourmet.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 1 Hour
- Portions: 6-8 persone
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Frandura
- 1.76 lbs potato (about 5 medium potatoes, weight after cleaning)
- 1 cup type 00 flour
- 2/3 cup whole milk
- 2 tbsp extra virgin olive oil
- 3/4 cup grated Parmigiano (or Pecorino for a more savory flavor)
- to taste marjoram
- to taste fine salt
- 1 pinch black pepper
- to taste nutmeg (optional)
Tools
- Digital kitchen scale
- Mandoline
- Bowl
- Baking tray
- Whisk
Easy and Quick Ligurian Frandura
Peel the potatoes and slice them very thinly using a mandoline. Rinse them under running water to remove excess starch and dry them thoroughly with a clean kitchen towel.
Take a 30 cm (about 11.8 in) baking pan, generously oil it, and arrange the potato slices evenly, trying not to overlap them too much. Sprinkle with a pinch of salt.
In a bowl, make the batter by mixing the flour with the milk, a pinch of salt, and finely chopped marjoram. You should obtain a smooth, lump-free batter.
Pour the batter over the potatoes and level it with a spatula so that it fills all the gaps. Finish by distributing the grated pecorino on the surface, a generous grind of black pepper, and a grating of nutmeg.
Bake in a preheated fan (convection) oven at 392°F (200°C) for about 25–30 minutes.
The Frandura is ready when the surface is well golden and an inviting crust has formed.
Ingredient Notes and Substitutions
Flour: Type 1 flour gives a more rustic note, but you can safely use type 00 or 0.
Marjoram: It’s the soul of the dish. If you can’t find it fresh, use dried, but don’t omit it!
Cheese: Pecorino gives the typical character of Montaldo, but Parmigiano is an excellent, sweeter alternative.
Recipe Variations
Enriched version: You can add diced pancetta or speck between layers of potatoes.
Dairy-free: Replace cow’s milk with water or unsweetened soy milk.
Storage
Frandura is best right out of the oven but still holds up well warm. If you have leftovers, store them in the fridge for one day and reheat in the oven to restore crispiness.
Tips
Drying: Thoroughly drying the potatoes is the secret to prevent the batter from becoming gummy.
Wide pan: Don’t use a small pan; Frandura should be thin to remain crispy.
FAQ (Questions and Answers)
Can I use new potatoes?
Yes, but because they are very watery, make sure to slice them thinly and pat them dry well.
The batter seems too little, is that correct?
Yes! It shouldn’t cover the potatoes like a cake, but only thinly coat and bind them together.
Static or fan oven?
Fan (convection) is preferable to get the typical golden crust in less time.
