Blecs with butter and hazelnut gremolada
- marinatotta
- Oct 31, 2021
- 2 min read
Updated: Aug 7
Blecs (also called biechi) is traditionally prepared in Friuli Venezia Giulia. This triangular-shaped pasta traditionally used to be made with a mixture of wheat cornmeal and buckwheat flour.
The dialect word blecs literally means ‘patch, piece of clothes for patching, odd cutting’. So they were probably a type of maltagliati of different sizes.
The proximity of Friuli to areas of Slavic language explains the terms, which derives from the Slovenian bleck ‘piece of cloth’.
Blecs pasta pairs nicely with various sauces and one of the most traditional serving suggestions is in a simple, yet rich sauce made with butter and Montasio cheese.
I am proposing here a lighter version with a gremolata made of hazelnuts, lemon, Parmigiano and parsley.
This shape of pasta is very rare and if you want to eat it you will have to go to Friuli Venezia Giulia. A few restaurant where you can try it are:
BLECS WITH BUTTER DRESSING AND HAZELNUT GREMOLATA: RECIPE
Makes 4 serves
Pasta Dough:
150g 00 flour
50g fine yellow cornmeal flour
100g buckwheat flour
2 eggs
1 egg yolk
70g soft butter
Butter dressing and hazelnut gremolata
30 g hazelnuts
1 tbsp finely chopped parsley
½ tsp lemon zest
1 tbsp freshly grated Parmigiano Reggiano
60g butter
Equipment needed:
Wooden board, pasta machine or rolling pin, fluted ravioli cutter.
Making the dough:
Mix the flours in a large bowl. Make a well in the center and add eggs and butter. Slowly incorporate the flour into the liquid until the dough forms. Knead for about 10 minutes. Wrap it and let it rest in the fridge for 30 minutes.
Cutting blecs:
After the resting time roll out the dough not too thin, about 2 mm. Using a ravioli cutter cut the dough into 6 cm long strips. Cut the strips into triangles with the short side about 4 cm long. Lay each blec in a single layer on a baking tray lined with a tea towel. Repeat the process to shape the remaining dough. Cover with another tea towel and set aside until needed.
Making the gremolada:
In a non-stick frying pan, dry-fry the hazelnut over a medium heat. Once cool, rub them well in a tea towel to remove the skin. Set aside to cool, then finely chop. In a small bowl mix together the hazelnuts, parsley, lemon zest, Parmigiano. Season well with black pepper.
Cooking blecs:
Boil pasta in salted boiling water for about 4 minutes. In the meantime melt the butter in a frying pan. When blecs are cooked mix them with the butter in the frying pan. Plate them and scatter the gremolata on top before serving.
