This is a very simple and delicious kind of flat bread with a wonderful gooey cheese filling. It is another recipe from lovely Liguria where, as I have already mentioned, they adore this sort of food! I have always eaten this as an antipasto, with cheeses and cured meats, olives and pickles, or else served it as a supper dish with a salad. However, you can eat it at any time of day, even as an afternoon snack or with wine as a pre-prandial delight!
Stracchino and pecorino cheese are both readily available from good Italian delicatessens. If you prefer a milder flavour, use very mature Cheddar or Bel Paese.
Knead the flour together with as much water as you need to make a smooth elastic dough, adding a pinch of salt as you go along. Work the dough carefully and vigorously. Cover it with a cloth and let it rest for at least 30 minutes.
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