600 gr. di farina
2 uova
sale
acqua
cipollotti
strutto
PREPARAZIONE
Knead the flour with water until you obtain a homogeneous and soft batter; add the eggs in an amount equal to 1 every 3 ounces of flour, salt and let the dough rest for about half an hour before cooking it. During cooking add to the batter, which will be fried in a pan with the shape of pancake in lard, a “bavaron” (spring onion) cut into thin slices in varying amounts according to the taste of each.
