why have I not heard of this until now? Anyone familiar with this?

https://www.youtube.com/watch?v=WWariDiZX6Y

On 7/29/2014 2:20 PM, Pico Rico wrote:
> why have I not heard of this until now? Anyone familiar with this?
>
> https://www.youtube.com/watch?v=WWariDiZX6Y


That is an interesting way to make flatbread, I like those little
terracotta plates. They prize their antique recipe and I am glad they
will keep it around for many generations to come. That was fascinating,
thanks for sharing.

Becca

On Tue, 29 Jul 2014 16:20:02 -0500, Ema Nymton >
wrote:

>On 7/29/2014 2:20 PM, Pico Rico wrote:
>> why have I not heard of this until now? Anyone familiar with this?
>>
>> https://www.youtube.com/watch?v=WWariDiZX6Y
>
>
>That is an interesting way to make flatbread, I like those little
>terracotta plates. They prize their antique recipe and I am glad they
>will keep it around for many generations to come. That was fascinating,
>thanks for sharing.
>
>Becca
>
I googled for the recipe. I'm pretty sure I can make this with almond
flour.
Here's one recipe I'd like to try

http://www.loveandoliveoil.com/2014/...d-ricotta.html

or
http://tinyurl.com/oog9y2u

koko

On 7/29/2014 5:32 PM, koko wrote:
> On Tue, 29 Jul 2014 16:20:02 -0500, Ema Nymton >
> wrote:
>
>> On 7/29/2014 2:20 PM, Pico Rico wrote:
>>> why have I not heard of this until now? Anyone familiar with this?
>>>
>>> https://www.youtube.com/watch?v=WWariDiZX6Y
>>
>>
>> That is an interesting way to make flatbread, I like those little
>> terracotta plates. They prize their antique recipe and I am glad they
>> will keep it around for many generations to come. That was fascinating,
>> thanks for sharing.
>>
>> Becca
>>
> I googled for the recipe. I'm pretty sure I can make this with almond
> flour.
> Here's one recipe I'd like to try
>
> http://www.loveandoliveoil.com/2014/...d-ricotta.html
>
> or
> http://tinyurl.com/oog9y2u
>
> koko

You will have to let us know how that turns out. I read an article that
said, when the Germans destroyed the bridge during the war, they
survived by eating panigacci bread made from acorn and chestnut flour.
This makes me think your almond flour would work. My maternal
grandfather was half Cherokee, and he said his grandparents cooked with
acorn flour.

Becca

"Pico Rico" > wrote in message
...
> why have I not heard of this until now? Anyone familiar with this?
>
> https://www.youtube.com/watch?v=WWariDiZX6Y

It's all rather meaningless to me as I don't speak Italian.

On Tue, 29 Jul 2014 12:20:06 -0700, "Pico Rico"
> wrote:

> why have I not heard of this until now? Anyone familiar with this?
>
> https://www.youtube.com/watch?v=WWariDiZX6Y
>

No, but other than the recipe made with a crepe-like batter - I can't
imagine anyone making it. However, you got me looking at recipes and
Bordatino (soup) is another one I've never heard of, but can visualize
myself making.... if I can figure out if "farina di mais" is corn
ground to the consistency of wheat flour or coarser, maybe like
semolina - which I guess would be a fine polenta.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila