Typical of the culinary tradition of the Valnerina, fojata is a recipe with ancient origins. It was once cooked under the embers, in capacious copper pans or in ancient wood-burning ovens.
It is a savoury pastry composed of a very thin sheet of crispy rolled dough, with a flavourful filling of wild greens such as chard or chicory, extra-virgin olive oil and chili pepper. It is served lukewarm or cold and is ideal for a convenient second course or a tasty appetizer.
In a bowl, place the flour in a mound with a well in the centre and add the water and oil, which gives the dough elasticity, mixing in a little at a time, until it forms a dough. Roll out the dough with a rolling pin until you get a very thin, elongated sheet.
Prepare the greens by boiling them and then sauteeing them with garlic and oil and a pinch of chili pepper if you like.
Place the greens on the sheet of pastry and roll it up, giving it a spiral shape. Brush it with olive oil and bake in a static oven at 165 degrees centigrade for about 30 minutes.
Watch the video of the recipe here.