It’s a poor dessert from the Veronese peasant tradition made with flour, sugar, lemon zest, white wine (or milk) and then cooked on the grill on the grill. In some restaurants it is still offered with coffee.
Here is the recipe:
- 600 g of type 00 flour
- 6 kennels of sugar
- 100 g, 1 glass, of extra virgin olive oil
- 1 packet of brewer's yeast
- 250 g of milk
- grated lemon peel
- 1 teaspoon of salt
Sift the flour with the baking powder, add the extra virgin olive oil, the sugar, a pinch of salt and the lukewarm milk, until the dough is firm enough to be pulled with a rolling pin.
The height of the dough must be about one centimeter.
Give the round shape and place on a wire rack.
There are two ways to cook it: in a hot oven, 180 °, for about 20 minutes, or on the grill, not too hot for a few minutes.