Typical of the culinary tradition of the Valnerina, fojata is a recipe with ancient origins. It used to be cooked under the embers, in large copper pans or in ancient wood-fired ovens.
It is a savoury pie composed of a very thin sheet of crispy rolled pastry, containing a tasty filling of wild herbs such as chard or chicory, extra virgin olive oil and chilli pepper. It is served warm or cold and is ideal for a handy second course or a tasty aperitif.
Make a well in the flour and add the water and oil a little at a time to give the dough elasticity. Roll out the dough with a rolling pin until it is very thin and elongated.
At this point you can add the vegetables after boiling them and sautéing them in a pan with garlic, oil and if you like a pinch of chilli pepper.
Roll up the pastry, giving it a spiral shape and finally brush with olive oil and bake in a static oven at 165 degrees for about 30 minutes.
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