🥣 Papa del Confècc: the traditional elderflower porridge of Valtellina
An ancient peasant recipe made with elderflower, milk, and flour, with a sweet and enveloping flavor 🍇✨
Introduction
The Papa del Confècc, or elderflower porridge, is a recipe from the Valtellinese tradition that combines simple and genuine ingredients into a sweet, aromatic, and nutritious dish.
Once prepared mainly in summer, when the ripe clusters of elderflower were abundant, this porridge was served hot, like a sweet soup, for breakfast or as comfort food for the family.
A treat that brings the scent of nature, memories, and authentic flavors. 🌾
📝 Ingredients (for about 4-6 servings)
- 400 g of white flour
- 2 liters of whole milk
- 15 ripe clusters of elderflower
- 450 g of butter
- 4 tablespoons of sugar
- Salt to taste
👩🍳 Step-by-step preparation
- Squeeze the elderflower clusters to extract the juice.
- Pass the juice through a sieve to remove seeds and residues.
- Pour the juice into a pot and let it boil for about 1 hour over low heat.
- In a separate bowl, prepare a liquid batter by mixing the flour with the milk.
- When the elderflower juice is almost ready, add the batter to the pot, stirring well to avoid lumps.
- Just before serving, add the butter in pieces, stirring slowly until fully absorbed.
- Finally, add the sugar gradually, mixing gently until you achieve a soft and shiny porridge.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
