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Ricette di Bruna Ciprianni

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Vi va un misto piota? PDF  | Print |  E-mail
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Vi va un misto piota?

Mi sa che devo tradurre: Piota nel nostro dialetto vuol dire lastra di pietra.
Il mio tetto è fatto di piote, le strade si lastricavano con le piote...insomma siam sempre lì, all'età della pietra e nella fattispecie della pietra ollare.
Probabilmente cucinare sulla lastra di pietra è stato il secondo passaggio della cucina primitiva, il primo penso sia stato infilzare un pezzo di carne o un pesce su un ramo e cuocere direttamente sul fuoco.
Nei crotti  si utilizza una bella piota grande colma di vari pezzi di carni, verdure, pesci, è la nostra tradizione locale: crotto, camino, piota, polenta, convivialità, accoglienza.
Purtroppo non sempre si può godere di questo ma ogni tanto, in piccolo, certe preparazioni si vorrebbero gustare anche a casa e allora che si fa? 
Ma si usa la piota in pietra ollare per il gas, eh che diamine!!!
La si prepara a dovere, come si fa con un lavèc nuovo: si unge per benino con strutto od olio lasciandolo penetrare bene per circa tre giorni, si ripulisce con carta e la si mette in forno freddo portandolo a 140° in circa due ore.
Ecco ora è pronta per essere usata con lo spargifiamma.
 
E' un'ottima alternativa alla brace vero? ed è anche più salutare!
 
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