• Image of Ficazzedde
  • Image of Ficazzedde
  • Image of Ficazzedde

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Put a pan on the heat with the vin cotto and water. When it starts to boil pour in the semolina and blend to obtain a dense mixture like a jam. Add the zest of a lemon and the walnuts, mix well and remove from the heat. Make a dough with the flour, oil, salt, yeast (dissolved in warm water) and the white wine (also warmed). The result will be a rather firm dough, which will be put through the pasta machine. Roll out a thin sheet, then make circles (for the shape you can use the rim of a glass). Fill each disk with a tablespoon of the previously prepared filling, close them forming a half moon shape and seal with the prongs of a fork. Place in the oven at 180° C. They will be ready as soon as they are a golden colour.

_500 g flour
_1/2 tablespoon salt
_1/4 pat yeast
_100 g olive oil
_white wine

For the filling
_300 g vin cotto
_300 g walnuts
_100 g water
_1 lemon
_durum wheat semolina