This dish is called 'pizz e foje' in Abruzzese dialect and every family in Abruzzo has their take on it. This is Rubina's. If you don't have a large fireplace, an normal oven is fine, and the greens can be anything you fancy: cabbage, kale, spinach - as long as it's a mixture. The garlic and dried chilli are important.
For the pizza: 1kg cornmeal - normally used for polenta.
Enough boiling water to form a firm, but malleable dough and a pinch of salt - or vegetable stock.
For the greens: 2 large baking potatoes. At least a kilo of greens. 1 dried chilli, 3 sweet dried chilli, 1 large garlic clove and about 75ml of extra virgin olive oil
27 авг 2024
