Brustengo, the crunchy focaccia from Gubbio

Brustengo is the typical focaccia of Gubbio, excellent for accompanying cured meats and cheeses. In this recipe we propose it in combination with Norcia raw ham and pecorino cheese.

Ingredients for 4 people

Water 200 ml
00 flour 100 g
Salt to taste
Extra virgin olive oil
Raw Norcia ham to taste
Doggy style to taste


First prepare the batter: add a pinch of salt and cold water to the flour, stirring vigorously with a whisk to avoid the formation of lumps, until you obtain a fluid and homogeneous mixture. Then take a non-stick pan and pour plenty of olive oil. Cook about 10 minutes per side.
Once cooked, drain it and place it on a sheet of absorbent paper to remove excess oil. Cut the brustengo into wedges and arrange it on a plate before garnishing it with pecorino cheese and Norcia raw ham (IGP). Serve hot.

Variations: you can also use chopped rosemary leaves in the dough.

Tips: to obtain a crispier dough we recommend using cold sparkling water.


Fonte: www.umbriatourism.it

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