593. Gialletti II

Cornmeal Cakes II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

If you don’t mind spending the money, the following is a more refined recipe for cornmeal cakes, and it calls for no yeast or water to make the dough.

Ingredients

  • 300 grams (about 10-½ ounces) of cornmeal
  • 150 grams (about 5-¼

Method

If you make them the size of half your finger, you should be able to make about twenty little cakes. But you can make them any shape you prefer, and if you keep them small you can make forty instead of twenty. Bake as in the preceding recipe, and treat the dough as you would short pastry.