Stinchéet of Santa Maria Maggiore
Stinchéet are extremely thin sheets of water and flour typical of Santa Maria Maggiore, cooked on a red-hot iron griddle and dressed with alpine butter and salt.
Ingredients
For 4 personeFor the dough
For dressing
Before you start
Method
Make the dough
Place the flour in a bowl, add the salt and gradually pour in the water until you obtain a smooth, elastic and fairly soft dough.
The amount of water may vary depending on the flour.
Leave to rest
Cover the dough and leave it to rest at room temperature.
Roll out the sheets
Divide the dough into small portions and roll them out very thinly with a rolling pin, forming discs or irregular sheets.
They should be very thin.
Cook on the iron griddle
Heat an iron griddle or heavy frying pan very well and cook the sheets one at a time, for a few minutes on each side, until lightly golden spots appear.
Dress and serve
Immediately brush with melted alpine butter, add a pinch of salt and serve hot.
Good to know
Tips
Roll out the sheets as thinly as possible and cook them on a surface that is already very hot. Dress them as soon as they come off the griddle so that the butter spreads more evenly.
Variations
During local festivities, they may be served with small variations in the seasoning, but the essential version remains water, flour, alpine butter and salt.
Storage
They are best eaten as soon as they are cooked. The dough can be prepared a few hours in advance and stored covered in the refrigerator; bring it back to room temperature before rolling it out.
Behind this recipe
In Santa Maria Maggiore, in the Vigezzo Valley, the thin sheets of water and flour cooked on iron griddles are known as stinchéet. VisitOssola describes them as a traditional preparation dressed with alpine butter.
