Runditt di Malesco
Runditt di Malesco are thin flour-and-water flatbreads cooked on an iron griddle, typical of Valle Vigezzo and served hot with butter and salt.
Ingredients
For 4 personeFor the dough
To serve
Before you start
Method
Make the dough
Mix the flour and water, adding the water gradually, until you obtain a smooth, workable dough.
Let it rest
Cover the dough and leave it to rest.
Roll out very thinly
Divide the dough and roll it out into very thin sheets.
Cook
Cook each sheet on a very hot iron griddle or heavy frying pan, turning it once.
Dress
Serve immediately with melted butter and salt.
Good to know
Tips
To achieve the characteristic thin, slightly crisp texture, roll out the dough carefully and cook it on a very hot iron griddle.
Variations
Proportions may vary from family to family; the preparation remains deliberately simple.
Storage
Eat them as soon as they are cooked. The dough can rest in the refrigerator for a few hours.
Behind this recipe
In Malesco, the thin flour-and-water flatbreads typical of Valle Vigezzo are called runditt. VisitOssola includes them in the same family of preparations as the stinchéet of Santa Maria Maggiore and the amiasc of Coimo.
