The bortellina or “burtleina” in Piacentino. A specialty of old Piacenza. But still particularly loved. As often happens with old recipes, its history is linked to economic family needs. When there was a need to put something “under your teeth.” Especially for people with limited economic resources. Now it proudly graces every table with great taste and joy of the diners.
A rustic fritter, easy to prepare, crispy and tasty. It is eaten hot, accompanied by cold cuts and cheeses typical of the area. With the “pistà a gras”, a lard mixture flavored with parsley and garlic.
Some also enjoy it in a sweet version with hazelnut cream or simple sugar.
And since we’re in Emilia-Romagna, you might also be interested in the recipes listed below:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2 pieces of 12 inches in diameter
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For many years I made this recipe without knowing that in Piacenza the same batter was called this way. Every time I prepare battered vegetables, there is a bit left over. We must not waste food, so everything is recovered. The fried batter served with soft cheeses and mustard becomes a super appetizing appetizer.
- 2 1/2 cups flour
- 2 1/2 cups water (or milk.)
- 1 egg
- to taste salt
- to taste vegetable oil (Originally lard is used for frying, but not everyone accepts it. I'll leave the choice to you.)
Tools
All you need is a bowl, a whisk, and a frying pan….
- Bowls
- Pans
- Whisks
Steps
In a bowl, pour the flour and salt, mix and then add the egg while continuously mixing, followed by the water in small doses.
You should obtain a smooth and homogeneous batter. If necessary, pass it through a sieve,
Place oil or lard in the pan and, after transferring your batter into a container, pour in circular motions from the outside towards the center.
It will have a bubbly and uneven surface. Toast on each side and transfer to a plate with paper to absorb excess oil. It’s important that it is very crispy.
Serve with cold cuts and cheeses. Feel free to sample the delights that you can find at the deli in every Italian region. We have a variety of cold cuts and cheeses, a true national treasure!
Some Extra Tips
Toast the bortellina well, it will keep for two or three days. Accompanied by a good glass of wine or a beer, it substitutes a meal with no problems. Beware, it’s addictive. You can also make small bortelline to serve as an appetizer at a convivial evening.
Toast the bortellina well, it will keep for two or three days. Accompanied by a good glass of wine or a beer, it substitutes a meal with no problems. Beware, it’s addictive. You can also make small bortelline to serve as an appetizer at a convivial evening.
