"Κρατώντας το ρολό από τις δύο άκρες, το στρίβουμε. Στη συνέχεια τυλίγουμε τις δύο άκρες αντίστροφα σε σχήμα σαλιγκαριού και στο τέλος γυρίζουμε τον ένα σαλίγκαρο πάνω στον άλλο." (Θεογνωσία Ανδρέου, Κόρνος)
Name - Recipe
Πίτες με λάδι και κανέλα, τηγανητές. Σερβίρονται με μέλι τοπικό, από το χωριό Κόρνος.
Για τη ζύμη:
500 γρ. αλεύρι φαρίνα (περίπου 4 φλιτζάνια τσαγιού)
γ, φλιτζάνια τσαγιού λάδι
% φλιτζάνια τσαγιού λάδι
1 γ, κουταλάκι τσαγιού κανέλα
Λάδι για τηγάνισμα
Μέλι
Λίγο αλάτι
Ανακατεύουμε τη φαρίνα με το αλάτι και το λάδι. Προσθέτουμε το νερό και ζυμώνουμε. Αφήνουμε να ξεκουραστεί.
Ανοίγουμε τη ζύμη σε φύλλο λεπτό.
Αν θα το ανοίξουμε στο χέρι, μοιράζουμε τη ζύμη στα δύο και με το κάθε ένα κομμάτι ανοίγουμε ένα μεγόλο στρογγυλό φύλλο.
Το αλείβουμε με λάδι και πασπαλίζουμε με κανέλα.
Αρχίζουμε να τυλίγουμε σε ρολό και μετά από δύο φορές το κόβουμε. Κρατώντας το ρολό από τις δύο άκρες, το στρίβουμε. Στη συνέχεια τυλίγουμε τις δύο άκρες αντίστροφα αε σχήμα σαλιγκαριού και στο τέλος
γυρίζουμε τον ένα σαλίγκαρο πάνω στον άλλο. Πιέζουμε ελαφρά με το χέρι μας και χρησιμοποιώντας το μαρζάτζιν λεπταίνουμε ελαφρά τις πίτες.
Συνεχίζουμε με τα υπόλοιπο φύλλο.
Αν θα χρησιμοποιήσουμε μηχανή για το άνοιγμα του φύλλου, φτάνουμε μέχρι το προ-τελευταίο στάδιο.
Κόβουμε το φύλλο σε μήκος περίπου 35 εκ., το αλείβουμε με λάδι και πασπαλίζουμε με κανέλα.
Το τυλίγουμε σε ρολό και κρατώντας το από τις δύο άκρες, το στρίβουμε. Στη συνέχεια τυλίγουμε τις δύο άκρες αντίστροφα σε σχήμα σαλιγκαριού και στο τέλος γυρίζουμε τον ένα σαλίγκαρο πάνω στον άλλο.
Πιέζουμε ελαφρά με το χέρι μας και χρησιμοποιώντας το μαρζάτζιν το ανοίγουμε σε φύλλο μάλλον χοντρό.
Τηγανίζουμε σε ζεστό λάδι, κρατώντας τη θερμοκρασία σε μέτρια επίπεδα για να ψηθούν καλά και στο κέντρο.
Σερβίρουμε με μέλι.
(Θεογνωσία Ανδρέου)
Τηγάνισμα.
Functional and symbolic role
Επιδόρπιο.
Additional information and bibliography
Προφορική μαρτυρία:
Θεογνωσία Ανδρέου. Καταγραφή και επιμέλεια: Μαριλένα Ιωαννίδου (βλ. Μικροί Εθελοντές και Σύνδεσμος Γυναικών Κόρνου (2009). Παραδοσιακά φαγητά του Κόρνου (επιμ. Μαριλένα Ιωαννίδου), Άδεια δημοσίευσης: Αρχοντικό Παπαδοπούλου, Κόρνος).
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