210grams1.5 cups corn flour (I use high-lysine cornmeal from Whole Grain Milling)
210grams1.5 cups all purpose or whole wheat flour
310gramsRoughly 1.3 cups cold water
2tablespoonslard or olive oilplus more for greasing the pans, as needed
1teaspoonkosher salt
1pinch dried bergamot or dried oregano optional
Instructions
Mix all ingredients well and allow to rest for an hour or so to allow the cornmeal to hydrate before making the mignecci. To make the mignecci, clean the bottom of a ten-inch or similar size cast iron skillet (you will be cooking on the bottom of the pan, and you don’t want debris on your mignecci).
Invert the skillet on a gas burner or grill, with the bottom facing up, having another pan of equal or slightly less size heating as well. Grease the cooking sides of the pans lightly.
Take rough ¼ cups (2 oz) of the dough (it should be almost like very thick batter) and, put on the inverted pan, then, take the other pan, and set it on top of the batter to press it down. (remember we’re mimicking cooking between two hot irons, or stones.
Just like with crepes, the first one or two might not get the correct color since it takes some time for the pans to heat to the proper temperature. The pans should be very hot, slightly smoking, and kicking off enough heat that your instincts should be warning you to be very careful, unless you’re a burn-scarred kitchen troll of a line cook, like I used to be.
Once you get going, the mignecci will cook fast, 30 seconds or so is all it will take to cook and nicely brown each mignecci. It takes some practice. If the thought of cooking like with the hot pans intimidates you, just make little patties and fry them up, like pancakes, they’ll still taste good after they soften, soaked in the final broth as you eat.