Boroña asturiana
Posted: Wed Jul 04, 2012 11:37 am
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.
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.