The Salty millet also known as "a ' Pizza 'e Farenella"Is a typical Neapolitan dish of Carnival is a tasty pie with semolina (or corn flour) with salami and cheese, very reminiscent of Neapolitan scagliozzi, triangles of fried polenta. In fact these are the only ways in which polenta (corn flour) is used in Naples. In general, the salty mile is eaten on Shrove Tuesday, or in any case during Carnival accompanied by vegetables, usually broccoli. It is a dish that is not very well known, but the Neapolitans certainly remember it prepared by grandmothers, corn flour, semolina (as for Migliaccio sweet) or if you find millet flour (always follow the cooking indicated on the package), hence the name.

Ingredients

for a pan of 24-26 or 28cm (mine 24cm)

• 375 corn flour (I used the Valsugana polenta cooking 8 minutes)
• 1 and a half liters of water
• salt and pepper
• 150 gr of Caciocavallo (or other Auricchio type cheese) cut into cubes
• 150 gr of Naples salami cut into cubes
• 3 tablespoons of pecorino romano grated
• 1 tablespoon of lard or butter

How to make salty miles (farinella pizza) Video

We cut into cubes of less than 1 cm the cheese (I caciocavallo, but any semi-seasoned, like Auricchio is fine) not stringy cheeses are fine that would melt immediately, then cut the Naples salami.

We prepare the polenta , I used a precooked one (polenta Valsugana, and it only takes 8 minutes), bring the quantity ofwater written on the package (I used 1 and a half liters for 375 grams of corn flour), add less than half a teaspoon of salt, pour in the polenta and turn with a wooden spoon from time to time to prevent the polenta from sticking throughout the cooking time, medium-low heat.

At the end of cooking, remove from the heat and add the pepper, grated pecorino, the cubes of caciocavallo previously cut and those of salami Naples.

We grease a pan, with butter or lard (as required by the traditional recipe) I used an aluminum pan for a 24-26 cm pastiere. If you want to get a thinner pizza just use a larger pan such as 28 cm.

Pour the polenta into the pan and level it well, add a little on the surface grated pecorino which will create a tasty crust.

In a static oven to 180 ° for 30 minutes, the last minutes of grill cooking.

And here is yours pizza 'and farenella, or Salty Migliaccio, as a side dish I recommend the friarielli in a pan.

WINE PAIRING: Taurasi

for my wine pairings I consult the website www.beerbacco.com