KALLISTEA

Granasgioli

Pulp containing sweet chestnut flour

Set-up time:

5 minutes, Cooking: 15 minutes,

Ingredients:

500 G of sweet chestnut flour
1,5 water L
1 salt pinch.
6 fresh milk DLL of goat or ewe

Preparation:

In a small pot, carry salt water has boiling. Gradually pour the flour filtered in ebullient water. Stir up highly using a fork, if possible out of wood of cane-apple bush or heather, or failing this with a spatula out of wooden. Make cook during 10 minutes has soft fire without ceasing stirring up, until the granasgioli have a thick consistency. Draw up in soup plates and sprinkle cold milk. Be useful at once.
The Councils: The granasgioli can be also tasted cold. In this case, they should be sprinkled hot milk. Notes: Call also brigliuti or farriciuli, this dish single very often constituted, in the tradition, the meal of the rural populations.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

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