Frandura is a savory pie made with potatoes and cheese typical of Montalto Ligure, a small village in the province of Imperia.
If you happen to visit that area, it’s worth it, and you can taste this specialty 🙂
Every year, around the second half of August, the frandura festival is held 😉 but you can also try to prepare it at home as it requires few and simple ingredients.
It is a humble dish from the 1800s belonging to the peasant tradition when women used to prepare a low pie with flour, potatoes, and pecorino for their husbands upon returning from the fields.
Over time, however, the recipe has undergone changes: instead of pecorino, milk and parmesan are used today, or eggs to make the batter more substantial.
It can be served as an appetizer or side dish and is stored in the refrigerator wrapped in plastic wrap for up to one day.
P.S: Also try other Ligurian specialties such as:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 9-inch pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 288.41 (Kcal)
- Carbohydrates 41.05 (g) of which sugars 3.10 (g)
- Proteins 10.69 (g)
- Fat 10.05 (g) of which saturated 4.00 (g)of which unsaturated 1.81 (g)
- Fibers 2.89 (g)
- Sodium 372.69 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Frandura of Montalto Ligure
- 14 oz potatoes
- 1 cup all-purpose flour
- 2/3 cup milk
- 1/2 cup grated parmesan
- 1 1/2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Small pot
- 1 Mandoline
- 1 Knife
- 1 Bowl
- 1 Whisk
Steps for Frandura of Montalto Ligure
Peel and wash the potatoes. Slice them thinly using a mandoline.
Cook the potato slices in a small pot with water for 3 – 4 minutes.
Line a pan with parchment paper or grease it well, arrange the slices in a circular pattern overlapping them. Do the same for the second layer.
Add salt, pepper, and if you used parchment paper, also add the oil.
In a bowl, mix the flour with salt and add the milk. Stir with a whisk until smooth and lump-free.
Pour the mixture into the pan with the potatoes, leveling it evenly with a spatula. Cover the surface with grated parmesan.
Preheat the oven to 392°F in static mode and bake the frandura of Montalto Ligure for about 40 minutes or until golden.
Enjoy it hot or warm.
Want to stay updated with the latest news? Visit myFacebook page and become a fan. You can also find me on Instagram, Twitter, and Pinterest
