Panigaccio Sammarinese Style

Ingredients

In the original Italian version, Panigaccio is made solely with chestnut flour. However, in the Sammarinese adaptation, a mixture of chestnut flour and wheat flour is used to create a lighter texture. Additionally, the toppings used in Sammarinese cuisine may differ from the Italian version, incorporating local ingredients and flavors. We alse have the original recipe for Panigaccio, so you can check it out.

• 200g (1 1/2 cups) chestnut flour 200g (1 1/2 cups) chestnut flour
• 100g (3/4 cup) wheat flour 100g (3/4 cup) wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 300ml (1 1/4 cups) water 300ml (1 1/4 cups) water
• Olive oil, for greasing Olive oil, for greasing
• Assorted toppings such as cured meats, cheeses, and vegetables Assorted toppings such as cured meats, cheeses, and vegetables

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 7g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the chestnut flour, wheat flour, and salt.
2. 2.
   Gradually add water to the flour mixture while stirring continuously until a smooth batter is formed.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter rest for at least 1 hour.
4. 4.
   Preheat the testo or a non-stick skillet over medium heat.
5. 5.
   Grease the testo or skillet with a small amount of olive oil.
6. 6.
   Pour a ladleful of the batter onto the testo or skillet, spreading it evenly to form a thin round pancake.
7. 7.
   Cook the Panigaccio for about 2-3 minutes on each side until golden brown and crispy.
8. 8.
   Remove the cooked Panigaccio from the testo or skillet and keep warm.
9. 9.
   Repeat the process with the remaining batter.
10. 10.
    Serve the Panigaccio warm with a variety of toppings such as cured meats, cheeses, and vegetables.

Treat your ingredients with care...

• Chestnut flour — Ensure that the chestnut flour is fresh and free from any lumps. Sift the flour before using to ensure a smooth batter.

Tips & Tricks

• For a smokier flavor, cook the Panigaccio on a traditional testo made of terracotta.
• Experiment with different toppings such as prosciutto, pecorino cheese, arugula, and roasted vegetables to create your own unique flavor combinations.
• Serve the Panigaccio as an appetizer or as a main course accompanied by a fresh salad.

Serving advice

Serve the Panigaccio warm, allowing guests to choose their own toppings and create their own flavor combinations.

Presentation advice

Arrange the Panigaccio on a large platter, displaying the variety of toppings attractively. Garnish with fresh herbs for an added touch of color.