INGREDIENTS ( per 4 people)
Mix the water flour and a pinch of salt so as to make a dough quite liquid, pour it into a heated pan over a flame, with a rind of prosciutto because the dough mustn’t stick. Turn the rivoltolo (once but better if tossed) and cook it in a few minutes. The dish in the version of the Contrade delle Coste provides for a slice of prosciutto wrapped around the inside of the rivoltolo and when in season, combined with figs.
Recipe from the Contrada de Le Coste Traditional contrada dish