Boroña asturiana

[Bob]

Boroña asturiana

For the dough:

Put about one pound of corn flour on a clean table and make a volcano shaped hole in the middle. Add a little under 13 ounces of water with a pinch of salt. Knead until the dough is a thick mass that does not stick to your hands. Put it in a bowl covered with a damp cloth. Let it rest.

For the filling:

Cut chorizo, panceta (uncured bacon), morcilla (blood sausage - the the kind with onions, not rice) the jamón into medium sized pieces. Put aside.

In a mold (a can or a largish mold of any sort will do). Cover the entire mold with dough and make a hole in the middle. Put in the filling. Cover the mold with dough.

Bake at 180 Celsius (350 Fahrenheit) until done. After about an hour and a half, stick a knife into the center. If it come out clean the boroña is done. The exact time depends on your oven.

Remove the top as if it were a lid and enjoy. The dry part is good with a glass of milk.

[Indalecio Fernandez]

Hola, Bob. Te sugiero añadirle "levadura", quizá se te haya olvidado.

[Maestro Tomberi]

A lo mejor es una boroña ázima (lol).
Es broma, pero Indalecio tiene razón...