Photo by larrywilkes
WHEAT FLOUR POTTAGE ADAPTED FROM FADALAT #95 HARINA DE TRIGO p 24
Photo by xx3734
6 tbsp plain flour or whole wheat flour
1 tbsp virgin olive oil
Salt to taste
1 ½ qts chicken or vegetable stock
1 c honey
a drizzle of oil or lard optional
The author instructs that well sifted wheat be soaked awhile. Then pound it in a large stone or wooden mortar to husk it. Sift it again, shake it, put it in a large pan and add a large quantity of water, more than necessary to cover it, and leave it in the oven overnight. The following day remove it. If cooked, stir with a serving spoon to absorb the leftover water and season with ground salt.
Today, one would put flour in a pan with a heavy bottom and cook gently, stirring constantly with a wooden spoon, until golden brown.
Add broth and slowly bring to a boil. Then simmer for 15 minutes stirring occasionally to prevent lumps from forming.
Serve it in a tureen and place honey in the center in a small dish. Eat it with boxwood spoons. If desired, add oil or lard.
Photo by longword