Galician fucking | Recipes El Comidista EL PAÍS



The name of this recipe is meant to bring out a few giggles, so let’s start there. Follado comes from folla, the Galician word for leaf (that of the tree or that of a book) that can also be used for a sheet or a cake: something flat and wide, in short. Fucking is known in different areas of Galicia as bolus, flour cake, fariñotes, filloazo, ash pie, tortilla de masa, masola, pandorca, parromeira, patulo … and I’m probably leaving a few on the way.

All these names are giving us clues about what it is: a fat pancake, a flat cake with eggs, flour and bacon. It is common in different areas of the province of Coruña and, like any traditional dish, it has many variants: there are those who use wheat flour, those who use corn flour, who use a mixture of both; the liquid can be milk or broth; As for bacon, whether it’s hearty or testimonial is between you and your nutritionist.

A fuck with some homemade eggs and a meaty salty pork broth with all its fat will not need much bacon to get closer to paradise, but not all of us have one or the other, so today I propose a version that can be prepared in Zaragoza , Mérida or Villarobledo. However, I encourage you to experiment with different variants (mixing flour, tuning the liquid, substituting the bacon for guanciale) until you find the fuck of your heart.

Cooking is very similar to that of an omelette with the exception that the dough, with the flour and milk, takes longer to set. To make this easier, it is better if the dough is one finger thick and no more. Cooking the fucking with a lid will also help it to curdle on top. The end result will be a fairly compact dough (not to say blunt), tasty, which should be enjoyed hot.

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Difficulty

The one to turn the tortilla.

Ingredients

For 4 lazy people or 2 standard Galicians

  • 3 eggs
  • 150 g of flour
  • 300g milk
  • 75 g bacon
  • Shall

Preparation

  1. Start preparing the dough, so that when we go to fry the bacon it will have rested for a while and the flour will be hydrated, giving better results.
  2. Weigh the flour in a bowl and add the eggs, milk and a pinch of salt. Beat -with rods or fork- until the flour is well incorporated and there are no lumps. Let stand, covered and in the fridge, while we prepare the bacon.
  3. Cut the bacon into small cubes and fry it in a frying pan. We can start over low heat, so that the fat melts well, and raise the temperature a little at the end if we want the pieces to be crispy. In this way we can also control how much fat we add to the dough by removing what seems excessive to us (in the hypothetical case that someone wanted to do it. There is everything in this world).
  4. Add the bacon pieces with their fat to the dough and mix well.
  5. Heat a 24 cm diameter non-stick frying pan, pour in the dough, cover and cook over low heat so that the meat curdles slowly. When there is almost no liquid left on top, turn the fucking as we would with an omelette and brown on the other side.
  6. Serve hot with a green salad to ease feelings of guilt, and enjoy like pigs.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]


elcomidista.elpais.com

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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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