![]() Laura in Agnone cooking with Leo and Rosaria Which polenta is best to use? Leave as much water in the pan as you can, the pizza will be like a sponge.Ĭrumble the pizza inside the pan, turn it in the pan till everything is well mixed and serve with abundant fresh extra virgin olive oil. Lightly stew the green vegetables in a pan with extra virgin olive oil, garlic and a little bit of chilli. If it comes out clean, the pizza is done. Insert a wooden toothpick to check near the centre of the pizza. The “pizza” should be at least 2/3 cm high.ĭon’t forget to put abundant olive oil in the tray, before moulding the pizza, and on the surface of the pizza.īake in the oven (180☌) for 50/60 minutes or till it’s cooked inside. The dough should be mouldable - like clay - not liquid, not too hard. In a bowl, mix the cornflour with salt, 3 spoons of extra virgin olive oil and warm water. 1 kg green vegetables (broccoli, chicory etc.).The restaurant quantities below make a huge amount for normal domestic use I suggest scaling it down to, say, 300g each of granturco/verdure.” Recipe in English: If you’ve never had the dish, it might be hard to get the consistency right – it should be soft but not soupy. She says, “I think one problem for non-Italian cooks could be the use of ‘quanto basta’ – ‘as needed’. Laura has very kindly compiled an Italian and English version for us (both below). ![]() Once home, she contacted Alessandra, our host that day, to ask for the recipe. Laura Collins was our guest in September and very much enjoyed this dish at La Piana dei Mulini in Molise. In Molise, corn ‘pizza’ has always been the daily bread of the poor. With ancient origins, it’s basically a vegetable soup with softened cornbread. Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. In the afternoon, activities, tours, and little trips keep us busy until dinner, where we eat and talk more with local people and with the teachers. After class, I stop by the fornaio (bakery), caseificio (cheese store), or fruttivendolo (fruit store) to buy something to eat and talk to the vendors taking in the many old churches, flowers spilling out of urns, lively birdsong, and colourful clotheslines, all things we have in mind when we think of Italy. At breaktime we have coffee at Caffè Letterario, a cute place close to the library where we have lessons. In a small class with few students there’s lots of in-depth conversation. Then it’s time for class! The two teachers are amazing, so welcoming, helpful, and lovely. In the morning the TV news is in Italian while kindly and attentive B&B owner Tonina prepares breakfast and talks to us about life. The rhythm of the city is punctuated by the sound of church bells and people on the streets talking to neighbors. Learning starts at breakfast and goes on until bedtime. In Agnone, Italian is everywhere, and it doesn’t go away. ![]() I wanted to live as a local, to meet new people, to eat with them and learn about their culture and traditions. ![]() I embarked on this adventure not knowing what it would be like and to my surprise the experience exceeded expectations. I would listen and speak Italian as much as possible, which, in my case, was all the time! How wonderful to go to a place where no one could speak any other language. I found “Live and Learn Italian” via a YouTube video and after devouring information on the website I realized it was exactly what I was looking for.
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