The preparation is very simple: all you need to do is get hold of some potatoes and cook them by the fire, over hot coals.

Potatoes cooked under the embers

Recipe by Walter

0.0 from 0 votes

Course: ContorniCuisine: Umbria, ItaliaDifficulty: Bassa

Porzioni

4

persone

Tempo di preparazione

5

minutes

Tempo di cottura

2

hours 

Tempo totale

2

hours 

5

minutes

It’s very easy to make: all you need to do is get some potatoes and cook them over the fire, under the embers.

Ingredienti

• 8 potatoes

• wood

• path

Preparazione

• Light the fire and prepare enough embers to cover the number of potatoes you wish to cook.
• When the embers are ready, move them away from the fire and place them in a corner of the fireplace so that they cool down a little. If you use them whilst they are still red-hot, you will simply burn the potatoes.
• Once the embers have lost their characteristic red colour, which indicates their temperature, place the potatoes on the hearth and cover them with the embers.
• After about two hours, the potatoes will be cooked. Check them from time to time to ensure they do not burn or overcook.
• Once cooked, remove the potatoes from the fireplace and wipe them with a damp cloth to remove the ash.
• Cut the potatoes in half and season with salt and oil.
• Serve the potatoes hot, or at least warm.

L'articolo Potatoes cooked under the embers proviene da Ricette Umbre.

It originated as an unleavened alternative to traditional bread.

There were two varieties: the more popular wheat version, and the maize version, which was used by wealthier families.

The cooking surface, a disc about 3 cm thick, is called a ‘testo’, from the Latin ‘testum’, meaning the brick tile on which flatbreads were baked in ancient Rome.

Originally, it was made at home by carving large firebricks or moulding a mixture of clay and very fine gravel, whilst today it can be bought made of cast iron or concrete.

[Source: Citizen of Catiglion del Lago (PG)]

Torta al testo

Recipe by Sonia e Vanda

0.0 from 0 votes

Course: Contorni, Prodotti tipiciCuisine: Umbria, ItaliaDifficulty: bassa

Porzioni

4

porzioni

Tempo di preparazione

30

minutes

Tempo di cottura

40

minutes

Tempo totale

1

hour 

10

minutes

The testo cake has ancient origins.
It originated as an unleavened alternative to traditional bread.
There were two varieties: the more popular wheat version, and the maize version, which was used by wealthy families.
The cooking surface, a disc about 3 cm thick, is called a ‘testo’, from the Latin ‘testum’, meaning the brick tile on which flatbreads were baked in ancient Rome.
Originally, it was made at home by carving large firebricks or moulding a mixture of clay and very fine gravel, whilst today it can be bought made of cast iron or concrete.

Ingredienti

• 250 g white flour

• 1 whole egg

• 25 g of grated Parmesan

• 15 g of grated pecorino

• 15 cc of milk

• 10 g extra virgin olive oil

• 1/2 sachet of instant yeast

• Water, as required

• 1 Umbrian text

Preparazione

• Place the flour on a work surface and make a well in the centre, into which you should add the eggs and cheeses
  Add the oil, milk and yeast dissolved in a little lukewarm milk
• Mix thoroughly and, using lukewarm water, knead carefully until you have a soft, smooth dough
• Divide the dough into two portions and roll them out on a work surface to form two round pizzas about 1 cm thick
• At the same time, heat the testo on the gas hob, sprinkling it with flour (when the flour turns golden, the testo is ready for cooking)
• Place the cake on the baking tray, prick it with the prongs of a fork and turn down the heat under the baking tray
• The cake will be ready when it has risen and is a nice golden colour
• It goes well with cold cuts and meat main courses served with a sauce

Acquista

• Testo per la cottura

L'articolo Torta al testo proviene da Ricette Umbre.