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THE "BARBOTLA"
Ingredients: 1,10 pounds of flour, 0,66 pounds of pumpkin flowers, 10 spoons of oil, 0,5 liters of lukewarm water, salt, some butter to grease a baking tin. Mix the flour with the oil, some salt and some water into a bowl until you obtain a soft batter. Add the washed pumpkin flowers cut into small pieces. Grease a baking tin of 20 inches of diameter with some butter; then pour the mixture and level it with a spoon. Bake in a high oven ( 400 °F) for twenty minutes.
THE "FRASCADEI"
Ingredients: 1,10 pounds of black cabbage, 0,66 pounds of potatoes, 0,44 pounds of corn meal, 0,22 pounds lard, 0,11 pounds of local “mortadella”, one tuft of parsley, one clove of garlic, eight spoons of olive oil, some coarse salt, three liters of water. Clean the cabbage removing the external leaves which are very hard and coarsely cut the internal ones; then, put them into a saucepan and let them cook in the three liters of salted water. In the meantime, peel the potatoes, cut them into small pieces and cast them into the saucepan. Let cook for 40 minutes. After this time, pour the previously sifted corn meal and mix, paying attention to the formation of lumps. Let cook mixing for a hour adding some lukewarm water if the mixture is too firm. In the middle of the cooking season the “frascadei” with the oil and the stuffing of “mortadella”, lard, garlic and parsley. Serve hot into a soup-tureen.
Ingredients: 1,10 pounds of flour, 0,66 pounds of pumpkin flowers, 10 spoons of oil, 0,5 liters of lukewarm water, salt, some butter to grease a baking tin. Mix the flour with the oil, some salt and some water into a bowl until you obtain a soft batter. Add the washed pumpkin flowers cut into small pieces. Grease a baking tin of 20 inches of diameter with some butter; then pour the mixture and level it with a spoon. Bake in a high oven ( 400 °F) for twenty minutes.
THE "FRASCADEI"
Ingredients: 1,10 pounds of black cabbage, 0,66 pounds of potatoes, 0,44 pounds of corn meal, 0,22 pounds lard, 0,11 pounds of local “mortadella”, one tuft of parsley, one clove of garlic, eight spoons of olive oil, some coarse salt, three liters of water. Clean the cabbage removing the external leaves which are very hard and coarsely cut the internal ones; then, put them into a saucepan and let them cook in the three liters of salted water. In the meantime, peel the potatoes, cut them into small pieces and cast them into the saucepan. Let cook for 40 minutes. After this time, pour the previously sifted corn meal and mix, paying attention to the formation of lumps. Let cook mixing for a hour adding some lukewarm water if the mixture is too firm. In the middle of the cooking season the “frascadei” with the oil and the stuffing of “mortadella”, lard, garlic and parsley. Serve hot into a soup-tureen.
THE "TORTA D’ERBI"
Ingredients: 1, 10 pounds of chards or spinach, 0, 55 pounds of “erbi” (“borragine”(Borago Officinalis), garden cress, hedge-nettle, poppy, sow-thistle, valerian etc.), two courgettes or 0,17 pounds of pumpkin, three small onions, a handful of rice, one egg, 0,22 pounds of grated Parmesan or “Pecorino” cheese, five spoons of oil, salt, pepper. For the pastry: 0,66 pounds of flour; three spoons of oil; one glass and a half of water. String, wash and mince all the vegetables; then, put into a strainer and salt them (the salt facilitates the cooking and takes the bitter away from the “erbi”). After a hour, take the cut vegetables, squeeze and put them into a capacious salad bowl. Add the egg, the grated Parmesan cheese, the handful of rice and some pepper. At this point, the Lunigianese cooks taste this uncooked mixture to adjust the salt but most of the times it isn’t necessary to add it (remember in fact that the “erbi” have previously been salted). Mix with energy; grease a baking tin of 16 inches of diameter with some oil; then, prepare the pastry forming a fountain with the flour on a pastry board; mix with the oil and the water until you obtain a smooth mixture; then, cut it into two parts (one of them must be bigger). With the help of a matterello, draw two fine sheets of pastry: the bigger one will cover the bottom of the baking tin and come out from the rim; then, spread uniformly the mixture, cover with the smaller sheet and seal the rim making an edge. Bake in a high oven (400 °F) for 35-40 minutes, even better if you do it in the typical “testi”.
Ingredients: 1, 10 pounds of chards or spinach, 0, 55 pounds of “erbi” (“borragine”(Borago Officinalis), garden cress, hedge-nettle, poppy, sow-thistle, valerian etc.), two courgettes or 0,17 pounds of pumpkin, three small onions, a handful of rice, one egg, 0,22 pounds of grated Parmesan or “Pecorino” cheese, five spoons of oil, salt, pepper. For the pastry: 0,66 pounds of flour; three spoons of oil; one glass and a half of water. String, wash and mince all the vegetables; then, put into a strainer and salt them (the salt facilitates the cooking and takes the bitter away from the “erbi”). After a hour, take the cut vegetables, squeeze and put them into a capacious salad bowl. Add the egg, the grated Parmesan cheese, the handful of rice and some pepper. At this point, the Lunigianese cooks taste this uncooked mixture to adjust the salt but most of the times it isn’t necessary to add it (remember in fact that the “erbi” have previously been salted). Mix with energy; grease a baking tin of 16 inches of diameter with some oil; then, prepare the pastry forming a fountain with the flour on a pastry board; mix with the oil and the water until you obtain a smooth mixture; then, cut it into two parts (one of them must be bigger). With the help of a matterello, draw two fine sheets of pastry: the bigger one will cover the bottom of the baking tin and come out from the rim; then, spread uniformly the mixture, cover with the smaller sheet and seal the rim making an edge. Bake in a high oven (400 °F) for 35-40 minutes, even better if you do it in the typical “testi”.