Bostrengo

Method

Whisk together flour, milk, sugar, cocoa powder, cinnamon and salt until smooth and lump-free. Heat olive oil in a large, heavy-bottomed frying pan over medium heat. Slowly pour the batter into the hot oil whilst stirring continuously to create small, irregular pieces that cook through and become crispy. Add water gradually as the mixture dries out, continuing to stir and break up the forming cake into bite-sized fragments. Cook for approximately 20-25 minutes until golden brown and fully cooked through, with a texture somewhere between porridge and fried breadcrumbs. Transfer to a serving dish whilst still warm. This traditional Sammarinese cake should be served warm and enjoyed immediately.