I tasted this Ligurian crispy cake many years a go on a beach picnic with friends. It always has remained in my heart.
This should be near to the original recipe. Its typical crispiness in fact makes it the perfect picnic dessert and it should rigorously be broken with the hands and not cut. Stroscia indicates means literally to break in Ligurian dialect.
The typical Ligurian oil from Taggiasca olives, is a particularly mild and delicate oil that makes it a very versatile ingredient in cuisine. It’s sweet notes makes it suitable as well in pastry preparations.
- 500g flour
- 250g extra virgin olive oil from taggiasca olives (I use Raineri Extra Virgin non filtered olive oil)
- 120g sugar
- 120ml marsala wine or vermouth (I’ve made some experiments, and I like in particular to use the aromatized wine, L’Americano Cocchi). I think its decisive orange perfume binds beautifully with the cake’s lemon note.
- 2 tsb baking powder
- grated lemon zest from 1 natural lemon
- Mix the flour with baking powder and sugar on a table surface and form a fountain.
- Add the wine the lemon zest in the middle, and the oil at last.
- Work the dough with the hands until all ingredients are well incorporated.
- Lightly grease a 28cm diameter baking tin with the same oil using in the recipe and roll the dough out on it.
- Squeeze the dough lightly with your fingertips to even it in the tin and to leave a “hole” effect texture on the dough so typical of the Ligurian focaccia.
- In order to maintain the crispy thin characteristics, you should try not to make the cake higher than 1cm.
- Bake at 180 for about 30 minutes. Control the cake the last minutes to avoid over baking. It should by lightly golden on the surface and crispy but not too dark.
- Let the cake cool before enjoying.This is the recipe I normally use, changing some detail. As for the wine, white goes well too. Elvira Ramoino, chef of the restaurant of Azienda agricola Ramoino, Imperia, Liguria, uses for example the Ligurian typical Pigato.