Ingredients
80 grams flour
30 grams blond sugar
20 grams lard, tepid
7 tablespoons cold water
Lard for greasing waffle iron
Equipment needed: Italian-style waffle maker
Original Italian text
Farina, grammi 80
Zucchero biondo, grammi 30
Lardo vergine e appena tiepido, grammi 20
Acqua diaccia, sette cuchiaiate
Directions
First dissolve the sugar and flour in the water, then add the lard.
Warm up the waffle iron, when it is nice and hot, open it and place a half a tablespoon of the batter at a time.
Press the two sides of the iron together, use a knife to remove the excess batter that comes out; open the iron when you know the wafer has become light brown.
Loosen it with a knife, then roll it up right away, on the iron itself or on a cloth. This has to be done very quickly, because once the wafer has been cooled, it won't be able to roll it up.
If the wafers stick to the waffle iron, grease it from time to time with lard, and if they don't come out whole, add a little more flour.
Sweet wafers can be served by themselves, but they're best accompanied with whipped cream or even with milk brule.
Original Italian text
Sciogliete prima, coll acqua, la farina e lo zucchero, poi aggiungete il lardo.
Ponete sopra un fornello ardente il ferro da cialde e quando e ben caldo apritelo e versatevi sopra ogni volta mezza cucchiaiata della detta pastella; stringete le due parti del ferro insieme, paassatelo sul fuoco da una parte e dall altra, levate le sbavature con un coltello ed apritelo quando conoscerete che la cialda ha preso il color nocciuola.
Allora distaccatela alquanto da unaparte col coltello e subito cosi calda sopra al ferro arroiolatela con un bocciuolo di canna o semplicemente colle mani.
Quest ultima operazione bisogna farla molto svelti perche se la cialda si diaccia non potrele piu avvolgeria su se siessa.
Se le cialde restassero attaccate al ferro ungetelo a quando a quando col lardo, e se non venissero tutte unite, aggiungete un poi di farina.
Spete gia che i cialdoni si possono servir soli, ma e meglio accompagnarili con la panna o con la crema montala ed anche col latte brule o col latte alla portoghese.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi. |
