- 2 lb all-purpose flour
- 4 cups water
- 1 tablespoon extra virgin olive oil
- ½ potato
In a casserole, mix the white flour, water, salt and extra-virgin olive oil. Meanwhile, heat an oven pan with a low rim and 6 inches in diameter, after greasing it with half a potato dipped in oil. When the oven pan has become very hot, pour in a scant ladleful of batter and cook on one side, then turn over, detaching it with a knife. When the batter is poured in, the oven pan should be moved in a spiral, so that the batter flows over the whole surface. As you carry on (greasing the oven pan each time with the potato) keep the “panigazi” hot in a basket covered with a dish towel. Dust with Pecorino or serve with charcuterie.