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Brustengo: from the Umbrian tradition comes a genuine appetizer


Brustengo

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

From the rich culinary tradition of Umbria , we propose the preparation of the Brustengo di Gubbio. It is a simple recipe for a delicious and genuine appetizer, to be enjoyed also in the afternoon, for example for a snack. Preparing it at home is really very easy, because it only takes three ingredients . You need flour, water and salt and that’s it. The resulting dough is that of a very thin but also very fragrant focaccia . Despite being very simple, the result is really tasty, because it can be accompanied by a variety of ingredients. Among the selected cured meats, of course, there is the typical Parma ham .

Brustengo
Brustengo

Preparation of 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 constantly with a hand whisk. This step is to avoid the formation of lumps.
  4. Continue until the mixture is smooth and homogeneous.
  5. Take a pan, with a non-stick bottom, and place it on the stove. Fill it with olive oil and light the fire to warm it up.
  6. When it is hot, take the batter with a ladle and distribute it on the bottom of the pan, until it is evenly covered.
  7. Cook over medium heat for about 10 minutes .
  8. After this time, remove 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 as well for about 5 minutes . At this point, the Umbrian focaccia is ready.
  10. Transfer it to a cutting board to cool down. Then, you can serve it divided into slices and topped with cheese flakes and good raw ham!

storage

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

And finally, the dessert … From the repertoire of this territory comes the recipe of the Umbrian rock .


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