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12
As a StarterMedium
By Ann Taruschio and Franco Taruschio
Published 1993
Sift the flour and salt into a bowl, make a well in the centre, add the beaten egg and then gradually add the milk, stirring all the time. When the batter is free from lumps add the olive oil. Strain the batter through a fine sieve and stir in the laverbread. Leave the batter to stand for 2 hours. It should be as thin as single cream. A