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Pizza di Randinie
Pizza di Randinie or Grandini (with cornmeal, water, white flour, salt, baking powder and olive oil, Version II )
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mrs. Yolanda DiTullio

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Pizza di Randinie [or "Pizz' Grandin'" in Molisani dialect]
Serving for 8

1 1/2 bags of fine cornmeal
1 1/2 bags of coarse cornmeal
1 cup white flour
1/2 teaspoon Magic baking powder
2 teaspoons salt
1 tablespoon olive oil
Boiled water, as much as needed (about 6 cups)

Equipment needed
A large baking pan, about 18 inches long by 12 inches wide and 2 inches deep

*One bag is 750 grams


o Preheat oven to 400 F degrees.

o Boil water.

o Grease the baking pan.

o Mix together the coarse and fine cornmeal. Add Magic baking powder, salt and white flour.

o Remove water from heat. Add the oil to the water.

o In a large bowl mix the dry ingredients with the wet ones. Stir with a wooden ladle until the resulting batter is very smooth -- about 10 minutes (Mix by hand -- a Kitchen Aid will not do the job).

o Place the cornmeal batter in the greased baking pan and spread it out evenly in the pan -- it should be about 1 1/2 inches high throughout. Using the palm of your hand flatten the top of the batter.

o Bake until it is golden -- about 1 hour. To get a golden crust turn on the broiler for a few minutes prior to removing it.

o Serve with dried sweet peppers or topped with tomato sauce.


Mrs. Yolanda DiTullio learned to do this recipe from her sister-in-law, Mariette DiTullio, who grew up in Casacalenda in the 1930s. Photo: Mary Melfi.

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