Brustengo: a genuine appetizer comes from the Umbrian tradition

The Umbrian brustengo is a tasty and very thin focaccia. A genuine product to be made with only three ingredients and accompanied with the typical raw ham.

From the rich culinary tradition of Umbria , we propose the preparation of brustengo from Gubbio. This is a simple recipe for a tasty and genuine appetizer, which can also be enjoyed in the afternoon, for example as a snack. Preparing it at home is really very easy, because you only need three ingredients . You need flour, water and salt and that's it. The dough obtained is that of a very thin but also very fragrant focaccia . Although it is very simple, the result is really tasty, because it can be accompanied by a variety of ingredients. Among the chosen cured meats, obviously, there is the typical Parma ham .

Preparing the recipe for brustengo

1. To make this characteristic focaccia, start with the batter. Sift the flour and pour it into a bowl.
2. Add a pinch of salt before starting to cover the powder with water.
3. Pour the liquid slowly , while stirring continuously with a hand whisk. This step serves to avoid the formation of lumps.
4. Continue until you obtain a fluid and homogeneous-looking mixture.
5. Take a pan with a non-stick bottom and place it on the stove. Fill it with olive oil and turn on the heat to heat it.
6. When it is hot, take the batter with a ladle and spread it over the bottom of the pan, until it is evenly covered.
7. Cook over medium heat for about 10 minutes .
8. After this time, loosen the edges with a spatula and, if the milk underneath is well cooked, lift the brustegno and turn it over .
9. Cook the other side for about 5 minutes . At this point, the Umbrian focaccia is ready.
10. Transfer it to a cutting board to cool. Then, you can serve it divided into slices and topped with flakes of cheese and good raw ham!

storage

Brustengo, the famous traditional Umbrian focaccia, is excellent for starting a lunch or making an aperitif special. If there is any leftover, you can store it for 2-3 days in the fridge .

And finally, the dessert… The recipe for Umbrian rocciata also comes from the repertoire of this territory.

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