Ligurian ciappe: the recipe

Making Ligurian ciappe

To make Ligurian ciappe, first put flour and salt in a bowl. Add the water and the Extra Virgin Olive Oil Delicato and begin to knead, first with a spoon and then on a pastry board with your hands. Don’t over knead: when the dough is smooth and uniform, it is ready. Roll it into a ball and leave on the work surface, covering with a bowl. Leave the covered Taggia ciappe dough to rest.

After 10 minutes take the dough again and remove little pieces, rolling them out with a rolling pin on a surface lightly dusted with flour (or using a pasta machine). You should obtain a tongue of dough about 1 mm thick.

Using a smooth-edged pastry wheel (or knife), round off the edges of the ciappa to form the typical tongue shape. Transfer to a baking sheet lined with baking paper, prick the surface with a fork and cook in a hot static oven at 355°F for about 15-18 minutes. The Ligurian ciappe should be lightly golden with little bubbles on the surface.

Remove from the oven and leave to cool. To keep them crunchy and fragrant, keep them in a well-sealed box. Alternatively, if you want to make rosemary ciappe, add a few finely chopped rosemary sprigs to the dough.