Corn bread and Swisschard

By casa-giardino
October 31, 2010
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Author Notes:

?Abruzzo - childhood recipe



Serves: 3

  • 1 pound cornmeal
  • 4 cups boiling water
  • 1 teaspoon salt
  1. Poor the cornmeal on the counter and make a well. Add salt. Poor the boiling water slowly into the well and mix with a fork until all the water is finished and a soft mixture is obtained. Place the cornmeal mixture on a greased baking pan and flatten it to 1" thick. If mixture is hot, dampen your hands in cold water to flatten the pizza. (I prefer thin rather than thick). Cook in a preheated oven at 450 degrees for 50 minutes. Once cooked it will be crunchy outside and softer inside. ?Serve with Garlic Broccoli Rape: Cook 1 bunch broccoli rape in boiling water 1 minute; drain well. Heat 1/4 cup of olive oil in a large nonstick skillet over medium heat. Add 3 sliced garlic cloves; saute 1 minute. Add broccoli rape and ¼ teaspoon salt; cook 5 to 10 minutes.

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