The Mazzafrissa

Sweet-savory contrast for a tasty appetizer

Preparation:

Doses for 8/10 people 
Ingredients: 
one liter of fresh cream, 
150/160 g. of durum wheat flour half 
a glass of water, 
a pinch of salt 
Preparation: 
Pour the cream into a non-stick pan and turn on the gas stove. When the cream is very hot add the semolina to rain, helping with a colander. Add a pinch of salt. Cook over a moderate heat and work continuously with the whisk to avoid lumps. Continue cooking until the mixture has taken a soft and creamy consistency, separating from the fat, which instead forms an oily patina on the sides and bottom of the pot. At this point you will pour a little water into the mixture, taking care to make it gently absorb. Once the water has been absorbed, work energetically with the whisk for a few seconds and then turn off the heat.

Useful tips

Mazzafrissa, which was traditionally used as a single dish, can be served as an appetizer, accompanied by croutons or savory dishes, either as a dessert or sweet-starter, with the addition of a little honey. You can also use the oil obtained from processing (the "ociu cascgiu") as an excellent condiment for pasta.
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