The Ligurian frandura is a potato pie typical of Liguria, a peasant-tradition recipe made with a few simple ingredients such as potatoes, flour and pecorino; housewives used these to make a kind of crispy focaccia.
Preparing it is very simple: you’ll need a mandoline to slice the potatoes thinly, arrange them in a greased pan, cover with a batter and plenty of pecorino.
The Ligurian frandura is a humble, economical dish that, once out of the oven, will be fragrant and tasty — perfect served in small portions as an appetizer or as a main course for a family dinner.
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 18 oz cleaned potatoes
- 1 2/3 cups water
- 1 2/3 cups all-purpose flour
- 3.5 oz grated pecorino
- to taste salt
- to taste extra-virgin olive oil (EVOO)
Tools
- Mandoline
Steps
Peel the potatoes, rinse them under running water and slice them thinly with a mandoline; add a little salt.
Brush the baking pan with extra-virgin olive oil (EVOO) and arrange the potato slices in a single layer, slightly overlapping.
In a bowl pour the flour and the water and whisk with a hand whisk; add salt.
Pour the batter over the potatoes and spread it evenly.
Add the grated pecorino.
Bake in a 428°F convection oven for 35 minutes: the first 15 minutes on the bottom rack, 10 minutes on the first rack and 10 minutes on the second rack to brown.
The Ligurian frandura is a few ingredients that produce a lot of flavor; it is recommended to eat it just out of the oven to fully enjoy its crispiness.
