Blecs buckwheat pasta, often known as biechi, is a nutritious rustic sort of maltagliati from Friuli-Venezia Giulia. This straightforward to make home made contemporary pasta is most frequently served with simply butter, sage leaves and native Montasio cheese however this recipe from Italian movie star chef Alessandro Borghese pairs blecs with speck, potatoes and spinach in a dish filled with the flavors of the area.
The delicacies of Friuli-Venezia Giulia.
The delicacies of Friuli-Venezia Giulia in Northeast Italy is among the nation’s most distinctive and numerous, reflecting its distinctive place on the crossroads of Italian, Austrian, Slavic, and Hungarian cultures. This area blends Mediterranean elements with hearty Alpine and Central European flavors, providing each rustic dishes and refined delicacies.
The truth is, in contrast to the Southern areas, typical recipes from this a part of northern Italy embody goulash, strudel, pickled greens, Slavic potato dishes and soups, in addition to pasta, mountain cheeses and cured meats! This blecs pasta recipe incorporates lots of the flavors and typical elements of this area.
What does the phrase ‘blecs’ imply?
In accordance with meals historians, the phrase blec means ‘patch’ or ‘piece’ and refers to items of fabric that had been used to ‘patch’ tears in garments. The truth is, as soon as cooked, blecs do resemble items of fabric.
What form is blecs buckwheat pasta?
Blecs is definitely a sort of Italian pasta commonly known as maltagliati. Maltagliati, which suggests badly reduce, originated as a resourceful means to make use of leftover pasta dough. The leftover dough is reduce up into irregularly formed items.
You’ll find one of these pasta all through Italy though it has completely different names in some locations, for instance corn and wheat flour triangular patellette from Abruzzo.
Like patellette, blecs is historically triangular in form, though some folks make pasta squares or rectangles. Additionally, like patellette, blecs is made out of a combination of flours.
What flour is used to make blecs?
These days, some Italians make blecs pasta with only a combination of buckwheat flour and delicate wheat flour. Nonetheless, from my analysis, I’ve discovered that 3 forms of flour appear to be the most typical.
These are buckwheat flour, delicate wheat flour and corn meal flour. Each buckwheat flour and corn flour are gluten free, and I’ve seen recipes for blecs calling for simply these two flours. However I haven’t tried it myself.
Other than the forms of flour used, blecs pasta recipes additionally differ within the ratio of flours. Some name for extra delicate wheat flour than buckwheat or corn meal. Nonetheless, the recipe I adopted from chef Borghese stipulates equal quantities of every flour. So that is what I used.
Elements for blecs pasta dough.
Flours: As talked about above this recipe requires 3 forms of flour. Mushy wheat flour which in Italy could be ‘00’ flour however you need to use all-purpose flour as a substitute. Buckwheat flour (farina di grano Saraceno in Italian) and tremendous floor cornmeal flour (farina di mais fioretto in Italian).
Eggs: Blecs is definitely a sort of egg pasta. The ratio on this recipe is 2 eggs to 300g (10.5 oz) of flour. I like to make use of free-range bio eggs as a result of they style higher, are extra nutritious and more healthy.
Mushy butter or extra-virgin olive oil and water: Some blecs recipes name for softened butter within the dough. Others use just a little olive oil and water. I used butter however if you wish to preserve the pasta dairy free use tepid water and just a little olive oil that will help you get the dough to the best consistency.
Elements for the condiment.
Speck: Speck is a smoked cured ham most famously from the South Tyrol but in addition from Friuli-Venezia Giulia. Among the best specks from Friuli is known as speck di Sauris, the latter is a village within the Friulian Dolomites well-known for the manufacturing of cured meats. Speck is sort of a cross between cured ham and bacon. To substitute, you need to use prosciutto crudo, pancetta or bacon.
Potatoes: Potatoes are a typical ingredient in Alpine recipes. Within the recipe I adopted, chef Borghese really helpful a sort of yellow potato from Lazio referred to as ‘patate dell’alto viterbese IGP’. In fact, you need to use different yellow potatoes resembling Yukon Gold.
Cheese: Montasio is the cheese they often serve with blecs pasta in Friuli-Venezia Giulia. It is a mountain cheese made out of contemporary cow’s milk in East Veneto and Friuli. Montasio derives its identify from the Montasio mountain vary of Friuli, north of Venice. It was initially produced within the thirteenth century by Benedictine monks at their monastery within the Giulia Alps.
You possibly can substitute the Montasio with Asiago, Emmental or fontina. Alternatively, use Parmigiano-Reggiano cheese.
Child spinach: You solely want a small quantity of spinach, ideally small leaf contemporary child spinach. However regular spinach will work too.
Butter: Italians principally use unsalted butter. Should you use salted butter, do not add additional salt to the dish.
Step-by-step directions.
Make the blecs buckwheat pasta dough.
1) Mix the delicate wheat flour, corn meal flour and buckwheat flour with a pinch of salt in a big bowl.
2) Make a nicely within the centre, crack within the eggs, beat them with a fork. Add the softened butter cubes and blend the whole lot along with the fork first. Then, use your palms to knead till you might have a dough that may be formed right into a ball.
3) Flip the dough ball out onto a flour dusted wood board and preserve kneading just a little longer till you might have a agency however clean dough. Add just a little water if it is too dry. Roll the dough right into a ball and wrap in plastic wrap and let relaxation for at the least half-hour at room temperature.
Make the blecs triangles.
4) Use a rolling pin to roll out one third of the rested dough at a time on a floured floor to about 1–2 mm thickness. Like different buckwheat pasta dough (pizzoccheri), I discover blecs dough to be troublesome with a pasta machine. It is a delicate pasta dough and may break simply. Nonetheless, it holds collectively nicely when cooked.
5) Use a knife, pasta cutter or fluted pastry wheel to chop the dough sheet into tough, irregular triangles about 4cm extensive on the base (this rustic reduce is what defines ‘blecs’). Place the prepared handmade blecs pasta on a flour dusted tray or work floor and repeat with the remainder of the dough.
Make the condiment.
6) Peel and parboil the potatoes after which reduce them into small cubes. Reduce the speck into small cubes as nicely, and some small slices too. Wilt the spinach in a small frying pan with just a little butter. Grate the Montasio cheese.
7) In one other bigger skillet sauté the potatoes and speck in some butter till the potatoes begin to brown.
Prepare dinner the blecs pasta.
8) Convey a big pot of water to a boil. Add salt after which deliver to a boil once more. Prepare dinner the blecs within the boiling water for about 2–3 minutes or till they float and are al dente. Drain, reserving just a little pasta water. Add the blecs to the potatoes and speck.
End and serve.
9) Add extra butter to the skillet together with some grated montasio and the wilted spinach. Combine the whole lot collectively over a low warmth. If the dish appears dry, add just a little pasta cooking water.
10) Serve instantly with extra grated cheese.
Alternative ways they serve blecs pasta in Italy.
The condiment for blecs pasta can differ relying on which a part of the Friuli Venezia Giulia area you might be in. You’ll find blecs served within the basic means I discussed above with butter, sage and a sprinkling of Montasio or a mushroom ragu.
Nonetheless, in Gorizia, they make ‘biechi’ with rooster, capon or duck, additionally simply with ricotta, or sausage and wild fennel. And within the Carso (Karst plateau), they take pleasure in their blecs with a conventional sauce made with Terrano, a full-bodied pink wine from the realm.
What to do with leftovers.
Leftovers of this dish are scrumptious baked within the oven with some extra cheese grated on prime. The truth is, the baked model of this dish is just a little just like nachos with the blecs trying and tasting like complete wheat flour tortilla chips!
Pin for later.
Let me know what you suppose.
Friuli Venezia Giulia’s delicacies is deeply rooted in its panorama and historical past. It’s not flashy, however it’s complicated, comforting, usually hearty and filled with custom—a hidden gem within the tapestry of Italian regional meals.
Blecs pasta has a definite taste with nutty undertones and an earthy style. Along with the condiment on this recipe, it makes a hearty meal. Nonetheless, you can too simply serve it with melted butter, crispy sage leaves and a few grated Montasio.
Should you do this regional recipe for blecs buckwheat pasta, I’d like to know what you suppose. Please write a remark right here on the weblog or submit a touch upon the Pasta Undertaking Fb web page.
Your suggestions means loads to me!
Buon Appetito!
Selfmade Blecs Buckwheat Pasta Recipe.
Blecs buckwheat pasta from Friuli Venezia Giulia is a scrumptious rustic home made triangular maltagliati that is straightforward to make. Right here it is paired with potatoes, speck and spinach in a recipe impressed by Italian movie star chef Alessandro Borghese.
Tools
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1 giant bowl to start out dough
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1 wooden pastry board.
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1 Rolling Pin
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1 giant pot to prepare dinner pasta
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1 giant skillet to prepare dinner condiment and blend with pasta
Elements
For the blecs pasta
- 3.5 ounces buckwheat flour
- 3.5 ounces Italian ’00’ delicate wheat flour or all-purpose flour.
- 3.5 ounces tremendous cornmeal flour.
- 2 eggs giant
- 1.75 ounces butter unsalted and softened
- tepid water if wanted
- 1 teaspoon additional virgin olive oil. with water as a substitute of butter
- 1 pinch salt
For the condiment.
- 3 yellow potatoes medium sized peeled, par-boiled and reduce into cubes
- 3.5 ounces speck or pancetta reduce into cubes
- 1 handful child spinach leaves
- 1 pinch salt
- 1.75 ounces butter unsalted
- 2.5 ounces Montasio cheese or Asiago, fontina and so forth grated
Directions
Make the blecs pasta dough
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Mix the delicate wheat flour, corn meal flour and buckwheat flour with a pinch of salt in a big bowl.
-
Make a nicely within the centre, crack within the eggs, beat them with a fork. Add the softened butter cubes and blend the whole lot along with a fork. Use your palms to knead till you might have a dough that may be formed right into a ball.
-
Flip the dough ball out onto a flour dusted wood board and preserve kneading just a little longer till you might have a agency however clean dough. Add just a little water if it is too dry. Roll the dough right into a ball and wrap in plastic wrap and let relaxation for at the least half-hour at room temperature.
Make the blecs pasta triangles
-
Use a rolling pin to roll out one third of the rested dough at a time on a floured floor to about 1–2 mm thickness (0.04-0.08″).
-
Usea knife, pasta cutter or fluted pastry wheel to chop the dough sheet into tough, irregular triangles about 4cm extensive (1.5in) on the base (this rustic reduce is what defines‘blecs’). Place the prepared handmade blecs pasta on a flour dusted tray or work floor and repeat with the remainder of the dough.
Make the condiment.
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Peel and parboil the potatoes after which reduce them into small cubes. Reduce the speck into small cubes too, plus a number of small slices. Grate the Montasio cheese.
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Wilt the spinach in a small frying pan with just a little butter. In one other bigger skillet sauté the potato and speck cubes in unsalted butter till the potatoes begin to brown.
Prepare dinner the blecs pasta.
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Convey alarge pot of water to a boil. Add salt after which deliver to a boil againCook the blecs within the boiling water for about 2–3 minutes or till they float and are al dente. Drain the blecs ,reserving just a little pasta water. Add the pasta to the potatoes and speck.
End and serve.
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Add extra butter to the skillet together with some grated Montasio and the wilted spinach. Combine the whole lot collectively over a low warmth. If the dish appears dry, add just a little pasta cooking water. Serve instantly with extra grated cheese and the raw speck slices on prime.
Stop your display from going darkish
Notes
Leftovers of this dish are scrumptious baked within the oven with some extra cheese grated on prime. The truth is, the baked model of this dish is just a little just like nachos with the blecs trying and tasting like complete wheat tortilla chips!
Diet
Energy: 671kcalCarbohydrates: 78gProtein: 23gFats: 30gSaturated Fats: 14gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.4gLdl cholesterol: 137mgSodium: 587mgPotassium: 927mgFiber: 8gSugar: 2gVitamin A: 1282IUVitamin C: 27mgCalcium: 264mgIron: 5mg
Different rustic forms of pasta and gnocchi to strive.
- Chestnut maltagliati with mushrooms
- Selfmade chestnut pasta with pork and cabbage.
- Scarpinocc di Parre.
- Selfmade tacky gnocchi.
- Teardrop dumplings (chnèfflènè)
Extra Recipes from Friuli Venezia Giulia
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