Galletta del Marinaio is a typical Ligurian preparation , obtained simply from water, flour, brewer's yeast and salt. Its main characteristic is the loss of humidity that occurs during baking in the oven, an essential requirement for life at sea and the long conservation of food. Here is the recipe from "Gli Esperimenti di Mary Grace", which used khorasan wheat flour and organic sourdough Ruggeri , both from certified organic cultivation.
Ingredients for 9 biscuits
- 200 g of Ruggeri Organic Ancient Khorasan Wheat Flour
- 40 g of Organic Dried Spelt Sourdough with Yeast
- 130 ml of warm water
- 1 pinch of salt (I didn't add it)
Procedure for sailor's biscuits
Sift the Ruggeri Ancient Khorasan Wheat flour together with the Organic Dried Farro Sourdough, then add the warm water little by little and knead until you obtain a smooth and elastic ball.
Transfer the dough to a lightly floured bowl, cover the bowl with a damp cloth and leave to rest for about 45 minutes.
Once the rising time has elapsed, form balls weighing approximately 60/70 g. Cover them with a damp cloth and let them rest for approximately 40 minutes, then roll them out to a thickness of half a centimetre and transfer them to a baking tray with the bottom covered with baking paper.
Prick them with the prongs of a fork and bake them in a preheated oven at 200° for about 15 minutes or until the surface is golden brown. Once cooked, open the oven door slightly and let the biscuits cool.
Let them dry completely before placing them in the storage container.
Gallette del Marinaio can be kept for a long time, even for months, stored in an airtight container.
Recipe from " The Mary Grace Experiments ".
