Pizza e foje
This is a Cucina Povera recipe, in which traditionally the vegetables and herbs used would grow uncultivated in the fields and be foraged. It is enriched with salted anchovies or sardines. There is no single recipe, because it varies according to needs, the season and leftovers that needed to be disposed of. According to tradition, the corn pizza should be cooked on a tile in the fireplace, covered with an iron lid over which the embers are placed to cook it.
Ingredients
- 200 g Corn Flour used for Polenta
- 2 Cloves of Garlic
- 6 Salted Sardines
- 500 g Green leaf vegetables: rape, chard, chicory, borage, sow thistles or cabbage.
- 3 Potatoes
- Boiling Water
- Abruzzese Extra Virgin Olive Oil
- Coarsely chopped Altino sweet chili pepper
Instructions
- Pour the cornmeal into a bowl, add the boiling water a little at a time and mix to avoid the formation of lumps; knead gently so that you have a soft consistency.
- Pour the mixture into an earthenware pot lined with parchment paper and bake at 180 ° for 20 minutes.
- Clean the vegetables and blanch them for about 20 minutes. In a pan add oil and add 2 whole cloves of garlic and chilli, sauté without letting the garlic burn and add the previously blanched vegetables, leave to infuse for about 10 minutes. In another pan pour some oil, lay the sardines and brown for 1 minute, remove from heat and leave to rest on a plate.
- Cut the pizza and serve it separately or crumbled into the dish with the vegetables.
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