Brustengo (Umbrian Flatbread)
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Brustengo (Umbrian Flatbread)
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Brustengo di Gubbio is a delicious Italian flatbread from Umbria. It's made with the simplest ingredients and has the most delicious flavour and texture. It's soft but crispy and perfect served with cured meat and cheese.
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Ingredients
- 200 g (1.5 cups) Italian 00 flour (can also use all-purpose flour)
- 300 ml (1 1/3 cups) water
- 1 sprig fresh rosemary finely chopped (about 1 teaspoon)
- olive oil for frying
- salt
Instructions
- Add the flour to a large bowl. Add the chopped rosemary and a pinch of salt and stir to combine.
- Add the water and whisk to a smooth, liquid batter.
- Add ½ a tablespoon of olive oil to a medium-sized pan and heat it until hot on a medium heat. Pour ⅓ of the batter (a large ladleful) into the pan and quickly spread it out like you would a crepe in a spiralling motion.
- Let the flatbread cook for about 2-3 minutes on each side until golden brown and the edges are crispy.
- Remove to plate with kitchen paper and repeat with the next 2 flatbread adding another ½ tablespoon of olive oil each time for frying.
- Cut the flatbread into slices just like a pizza and serve warm with cured meats and cheese. Traditionally, Pecorino cheese is grated over the top of the Brustengo and it's served with Prosciutto di Norcina.
Notes
- Kitchen scale - Although we provide cup measurements which we measure ourselves for every recipe we test, we highly recommend using a kitchen scale and following the metric measurements when using flour for accurate results. Cheese for serving - traditionally a soft or aged Pecorino is grated over the top or served in slices with the Brustengo but any good Italian cheese will work well with it. Gorgonzola, Taleggio, Fontina, Toma and Asagio. Prosciutto for serving - Although Prosciutto alla Norcina is used in Umbria you can serve it with any good quality prosciutto or salami. Frying the Brustengo - cook the flatbread on a medium heat, if the heat is too high it'll burn before it's cooked through. Adding herbs - Brustengo can be served plain or with fresh chopped rosemary in the batter (which we love). Fresh thyme would also work really well. Serving - Brustengo is best served warm.
- Kitchen scale - Although we provide cup measurements which we measure ourselves for every recipe we test, we highly recommend using a kitchen scale and following the metric measurements when using flour for accurate results.
- Cheese for serving - traditionally a soft or aged Pecorino is grated over the top or served in slices with the Brustengo but any good Italian cheese will work well with it. Gorgonzola, Taleggio, Fontina, Toma and Asagio.
- Prosciutto for serving - Although Prosciutto alla Norcina is used in Umbria you can serve it with any good quality prosciutto or salami.
- Frying the Brustengo - cook the flatbread on a medium heat, if the heat is too high it'll burn before it's cooked through.
- Adding herbs - Brustengo can be served plain or with fresh chopped rosemary in the batter (which we love). Fresh thyme would also work really well.
- Serving - Brustengo is best served warm.
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
3mg
(0%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
5IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (3 flatbreads)
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 3mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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