Romagna’s traditional pancake
Cantarelle are a typical dessert from Emilia Romagna’s region, especially from the province of Rimini, as poor and peasant culture. As a matter of fact, with few simple ingredients, you can prepare delicious Cantarelle rapidly and for several occasions: for breakfast, for a snack or as a dessert after lunch or dinner. Moreover, Cantarelle can’t be missing during village festivals of Emilia Romagna’s region.
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Varieties
There is no Italian dish that has not undergone variation. Many people from Romagna love, for example, to add a pinch of bicarbonate to the dough or to replace the water with milk, in order to obtain softer Cantarelle. Yellow flour is also very frequent, which is often mixed with white flour.
Moreover, nowadays many people replace powdered sugar with granulated sugar or butter with extra virgin olive oil. Then there are those who like to fill Cantarelle with honey, jam, Nutella or wild berries.
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The traditional recipe:
- 500 ml of water
- 250 grams of flour
- 3 tablespoons of extra virgin olive oil
- 1 pinch of salt
- sugar
The preparation of Cantarelle is very easy and fast. Let’s see it together!
First of all, pour the flour in a bowl together with salt and oil. Then, add cold water and mix with a whisk in order to avoid lumps, until you reach a fluid batte. Let the batter rest for about an hour.
Pour two tablespoons of batter of cantarella, in a hot pan forming small discs with a diameter of about 10 cm. When they are golden, turn them over. As they are ready, arrange them on a plate and season them, still hot, with some extra virgin olive oil and plenty of sugar on both sides. Enjoy!
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Cover photo from Youtube
