I must have been seven or eight years old when first tried Grido and I can still remember the moment. Continue reading
“What is it?”
“It’s a Grido.” Flavia replied while handing me one of these things that to me looked like a crêpe/tortilla hybrid.
It only took one bite to become a fan of this treat. A couple of years ago, I fell across this recipe, which my father had written down on one of our old cookbooks. I was excited because I would have always loved to know what went into the batter.
This recipe is something almost exclusive from my valley, the Valle Maggia. If I ask people from the nearby town of Locarno, most don’t know what a Grido is, besides thinking that it’s a way to shout (un grido in Italian mean a shout).
Ideally one should cook the Grido on the fire (like in my childhood), if you have all the appropriate material, I would strongly recommend giving this cooking method a try (maybe on a cold night or around a campfire). Traditionally Grido is served with salted butter melted on top, but this recipe can be treated as if it was a normal crêpe or tortilla: have fun filling it with whatever you like. I like my Grido the traditional way but with a little jam it’s great too.
Recipe for 4 large pieces
Prep time: 5 min
Cook time: 20 min
180 g flour
60 g fine grain polenta
3 dl water (add more water if you wish to make thinner Grido, I like them a little thick)
½ tsp. salt
Cooking oil to brush the pan (rapeseed oil, sunflower oil…)
To garnish: Salted butter (alternatively use normal butter and add salt)
In a bowl combine the flour, the polenta and the salt.
Start adding the water bit by bit while constantly whisking.
Heat a pan on a medium/high heat and brush it with oil.
Add ¼ of the batter and spread it out on the surface of the pan. Cook for 2-3 minutes on each side or until the surfaces start to brown.
If you are serving the grido the traditional way, add and spread the salted butter on one side while it’s still in the pan, fold or roll the the grido and serve. Repeat with the other portions.