14 May

Rivoltolo costatolo

INGREDIENTS ( per 4 people)
• water
• flour
• salt


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

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