| Recipe from the Black Countess Beet Focaccia (canasciun) Ingredients500 g of flour 001/2 glass of extra virgin olive oil to season warm water 1 kg of grated beet parmesan cheese (optional) 100 g of stoned olives, pepper PreparationWash the beets carefully. Bring the salted water to the boil and boil the vegetables for a few minutes, drain and let it cool. Once the beets have cooled down, cut them into small pieces, dress them with oil, salt, pepper, parmesan cheese, anchovies and olives. Stir and leave to gain flavor for at least 1 hour. In the meantime, start preparing the dough. Put the flour on a pastry board and form a fountain where you will gradually add oil, water and salt. Knead everything together to form a smooth and homogeneous ball. Let it rest for 15 minutes. Cut the dough in two and start to roll it out with a rolling pin, then spread it out in a well oiled baking sheet. Add the beet mixture and cover with the other sheet of pasta, with a pierced fork and with a brush pass over the other oil. Baked in an oven already warm at 180°C, they can also be made in the shape of a ravioli (this is how canasciun in Venafro are made). We prepare them at Easter time. |
