Blecs ... are on the table for PPN # 285
la ricetta in italiano qui
Blecs are a type of handmade pasta of a Northern Eastern Italian
region, Friuli Venezia Giulia. They are a sort of maltagliati, but made
with buckwheat. They are easy and fairly quick to make and may enjoyed
with so many different sauces.
And just ready to fly overseas to Val who's hosting Presto Pasta Night this week, and to Ruth, the great founder of this wekly event.
Mix the two flours with eggs and butter, adding a little water at room temperature if necessary. Leave the dough on a floured surface, covered with a bowl for at least half an hour.
A piece at a time, roll out the dough as thin as possible on a floured surface, or with a pasta machine (with a kenwood kneader stop at number 3 or 4), then cut pastry into triangles, 5cm. each side. Arrange bless on a lightly floured cloth or on a special pasta grid.
Cook blecs in boiling salted water for 3 minutes, then sauté in a large pan with your preferred sauce.
Blecs of Cjanal di Guart (Val Degano, a valley of the region):
50 grams corn flour
50 g grated aged Montasio cheese
a knob of butter
Fry the corn flour in butter for 7/8 minutes in a large pan, whengolden add the blecs and sauté quickly, adding a tablespoon of cheese and a few tablespoons of the cooking water to make a nice creamy sauce. Serve immediately with another sprinkling of cheese (and a pinch of poppy seeds, they're just fine :-).
And just ready to fly overseas to Val who's hosting Presto Pasta Night this week, and to Ruth, the great founder of this wekly event.
Serving 2:
80 g buckwheat flour
80 g wheat flour
50 g butter, softened
1 egg
Mix the two flours with eggs and butter, adding a little water at room temperature if necessary. Leave the dough on a floured surface, covered with a bowl for at least half an hour.
A piece at a time, roll out the dough as thin as possible on a floured surface, or with a pasta machine (with a kenwood kneader stop at number 3 or 4), then cut pastry into triangles, 5cm. each side. Arrange bless on a lightly floured cloth or on a special pasta grid.
Cook blecs in boiling salted water for 3 minutes, then sauté in a large pan with your preferred sauce.
Blecs of Cjanal di Guart (Val Degano, a valley of the region):
50 grams corn flour
50 g grated aged Montasio cheese
a knob of butter
Fry the corn flour in butter for 7/8 minutes in a large pan, whengolden add the blecs and sauté quickly, adding a tablespoon of cheese and a few tablespoons of the cooking water to make a nice creamy sauce. Serve immediately with another sprinkling of cheese (and a pinch of poppy seeds, they're just fine :-).
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4 commenti:
Thank you very much for sending this recipe along to Presto Pasta Nights. I have only just discovered Montasio cheese at our local Italian supermarket.
What a great looking, healthy version of homemade pasta. Thanks for sharing with Presto Pasta Nights.
Never heard about it! Great, I love Pasta and collecting pasta recipes. Thanks!
Val, thanks, and as you discovered Montasio you have no excuse to try them sometime! :-)
Ruth, thanks, I love hommade pasta, especially when simple and easy to do :-)
Beglau, something easy but still so different from other homemade pasta :-)
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