Aluminum in the kitchen

Italian Villages – Ciaffagnone Recipe

Ingredients (6 serves)

• 4 eggs
• 1 1/2 cup of water
• 1 cup of flour
• 1 pinch of salt
• lard to taste


Combine the eggs, water, flour and a pinch of salt in a large bowl. Stir until you get a homogeneous mixture and let it rest for about 12 hours. Grease an iron pan with lard and pour a ladle of the mixture to create a very thin crêpe. Cook about 2 minutes per side. Sprinkle with seasoned pecorino and serve the Ciaffagnone still hot. If you want to enjoy it later, heat it in our lacquered Smoothwall aluminum container in a hot oven at 392° F for 5/6 minutes.

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