Recipes
Ciaffagnone recipe
brunch_dining
Starters
South of Tuscany, among vineyards and grazing lands, not far from the sandy coast, stands Manciano: a town located on the top of a hill boasting some of the best panoramic views of the Maremma.
With a central position, Manciano is a perfect starting point for exploring the countryside: Pitigliano, Montemerano and Saturnia hot springs. It's a land of strong rural traditions and great pecorino cheese, perfect for stuffing Ciaffagnoni, local savoury pancakes made with water, eggs, flour and salt.
Ingredients
- 4 eggs
- 350 ml of water
- 100 g of white flour
- 1 pinch of salt Lard (cold cut)
- Maremma Pecorino
Method
Ciaffagnoni - Credit: Flavia Cori
- Mix all the ingredients together and let the mixture stand overnight. The dough will be ready when there’s no foam on the surface.
- Take an iron pan, grease it with a piece of lard, take the mixture with a spoon and pour it in the middle of the pan and proceed as for the preparation of crêpes. They must be so thin (almost transparent) so that they’re see-through.
- When they are ready, very hot, sprinkle with grated pecorino cheese and enjoy!
