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I could try to blame it on my love, who undertook to geometrically demonstrate Pythagoras' theorem at breakfast (06:30). I'd never see it done - at school they just tell you the theorem and that's it - so it might have influenced me.
Or I could blame it on Gibbon (since I've been reading a volume of The Decline and Fall of the Roman Empire this week). After all he's the one that claims that the name of the Italian region of Friuli comes from Forum Julii. And I have my own Caesar at home.
Or just give to Caesar what is due to Caesar. That is: to my friend Rossella, who has decided to spread the word about a triangular delicacy from Friuli - since that's where she's from - and organize a contest about it. That is about blecs (aka triangular delicacy).
Facts remain:
I made blecs
They were delicious.
You can easily make them too.
Your basic blecs are rather simple to make. For two persons I have used:
50g of flour
50G of buckwheat flour
1 egg
50g of butter
Pinch of salt
I added a little funghi porcini powder into the mix (about a teaspoon).
You mix all and roll into a ball, wrap it in cling foil and let it stand about an hour in the fridge. In practice I made the dough the evening before.
You need to roll out the dough, relatively thinly (depending on your taste, I would say - just remember that cooking pasta swells a bit) and cut the dough in triangles. Dust with flour.
At that stage, the problem was to select the dressing. Because of the buckwheat, I knew that the pasta would have a nutty flavour. I played with the idea of mushrooms but we already had mushroom on Saturday. So I went for a piece of ciauscolo, a soft salame from the Marche region:
I diced the three slices you can see on the picture, then decided to pair the meat with leeks strips taken from the green part of the leeks, to add colour to the dish.
Then it was a matter of putting water to the boil and, while it was heating up, sauté the leek in a little olive oil until golden, add a generous dash of dry white wine, let the wine reduce by half before adding dice of ciauscolo and reducing heat under the covered pan.
When the water boils, don't forget to add some coarse salt to it - I did; thank goodness we eat very little salt - and then the blecs. Cook for about 3 minutes, drain and transfer to the other pan and stir gently with a spatula to cover the blecs in juices and leek.
Serve with a good sprinkling of freshly ground black pepper and eat hot!
The blecs are on the table:
For a first try, I must say it was a success (despite the lack of salt in the water). If you do not have access to ciauscolo, you can easily replace it with sausage meat.
Or you can make up your own recipe, like I've just done.
Or I could blame it on Gibbon (since I've been reading a volume of The Decline and Fall of the Roman Empire this week). After all he's the one that claims that the name of the Italian region of Friuli comes from Forum Julii. And I have my own Caesar at home.
Or just give to Caesar what is due to Caesar. That is: to my friend Rossella, who has decided to spread the word about a triangular delicacy from Friuli - since that's where she's from - and organize a contest about it. That is about blecs (aka triangular delicacy).
Facts remain:
I made blecs
They were delicious.
You can easily make them too.
Your basic blecs are rather simple to make. For two persons I have used:
50g of flour
50G of buckwheat flour
1 egg
50g of butter
Pinch of salt
I added a little funghi porcini powder into the mix (about a teaspoon).
You mix all and roll into a ball, wrap it in cling foil and let it stand about an hour in the fridge. In practice I made the dough the evening before.
You need to roll out the dough, relatively thinly (depending on your taste, I would say - just remember that cooking pasta swells a bit) and cut the dough in triangles. Dust with flour.
At that stage, the problem was to select the dressing. Because of the buckwheat, I knew that the pasta would have a nutty flavour. I played with the idea of mushrooms but we already had mushroom on Saturday. So I went for a piece of ciauscolo, a soft salame from the Marche region:
I diced the three slices you can see on the picture, then decided to pair the meat with leeks strips taken from the green part of the leeks, to add colour to the dish.
Then it was a matter of putting water to the boil and, while it was heating up, sauté the leek in a little olive oil until golden, add a generous dash of dry white wine, let the wine reduce by half before adding dice of ciauscolo and reducing heat under the covered pan.
When the water boils, don't forget to add some coarse salt to it - I did; thank goodness we eat very little salt - and then the blecs. Cook for about 3 minutes, drain and transfer to the other pan and stir gently with a spatula to cover the blecs in juices and leek.
Serve with a good sprinkling of freshly ground black pepper and eat hot!
The blecs are on the table:
For a first try, I must say it was a success (despite the lack of salt in the water). If you do not have access to ciauscolo, you can easily replace it with sausage meat.
Or you can make up your own recipe, like I've just done.