Friday, 11 January 2013

Recco,sea and...focaccia!

  A small beach in Recco (near Genoa), in January...           

Sea and snow!

and now in August 2015...

And about the famous "Focaccia of Recco"...

Prepare a dough with oil, water, salt, flour (about 2 hg. for a pan) let it sit for about 2 hours in

plastic wrap, then divide in half and roll it thin, put on the first part many big pieces of "stracchino"cheese, cover with the second thin layer, make little holes and brush with oil. 

Bake at 250 degrees for about 10/15 minutes, until golden brown.                                          

Eat warm and enjoy your meal !

This is a recipe to try to cook it at home, but "focaccia" can be defined "of Recco" only if baked directly in Recco, or surrounding areas, and realized with the official recipe because it has become PGI (Protected Geographical Indication). should be eaten freshly baked, hot and stringy.

Torte - Focacce

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