Extremaduran Berlingozzo

Ingredients

The Extremaduran Berlingozzo differs from the original Italian version in terms of ingredients and flavors. While the Italian Berlingozzo is typically sweet and filled with ingredients like sugar, lemon zest, and raisins, the Extremaduran adaptation takes a savory approach. It incorporates local ingredients such as Iberian ham, sheep cheese, and roasted red peppers, giving it a distinct flavor profile that reflects the culinary traditions of Extremadura. We alse have the original recipe for Berlingozzo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried parsley 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage 1/4 teaspoon dried sage
• 1/4 teaspoon dried bay leaf 1/4 teaspoon dried bay leaf
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60g) Iberian ham, diced 1/4 cup (60g) Iberian ham, diced
• 1/4 cup (60g) sheep cheese, crumbled 1/4 cup (60g) sheep cheese, crumbled
• 1/4 cup (60g) roasted red peppers, diced 1/4 cup (60g) roasted red peppers, diced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Total), 6g (Saturated)
• Carbohydrates: 28g (Total), 2g (Sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, olive oil, salt, paprika, cumin, black pepper, oregano, thyme, rosemary, parsley, basil, marjoram, sage, and bay leaf.
2. 2.
   Gradually add the water and white wine to the mixture, kneading until a smooth dough forms.
3. 3.
   Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Roll out the dough on a floured surface to a thickness of about 1/4 inch.
6. 6.
   Cut the dough into small circles using a cookie cutter or a glass.
7. 7.
   Place a small amount of diced Iberian ham, crumbled sheep cheese, and diced roasted red peppers in the center of each dough circle.
8. 8.
   Fold the dough over the filling, pressing the edges together to seal.
9. 9.
   Place the filled pastries on a baking sheet lined with parchment paper.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Iberian ham — Make sure to dice the ham into small pieces to ensure even distribution of flavor throughout the pastries.
• Sheep cheese — Crumble the cheese into small bits to allow it to melt and blend well with the other ingredients.

Tips & Tricks

• If you can't find Iberian ham, you can substitute it with prosciutto or another high-quality cured ham.
• Experiment with different types of sheep cheese to find your favorite flavor combination.
• Serve the Extremaduran Berlingozzo warm for the best taste and texture.
• These pastries can be made ahead of time and reheated in the oven before serving.
• Pair the Extremaduran Berlingozzo with a glass of local Extremaduran wine for an authentic experience.

Serving advice

Serve the Extremaduran Berlingozzo as an appetizer or a snack. They are best enjoyed warm, straight from the oven. Arrange them on a platter and garnish with fresh herbs for an attractive presentation.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika or dried herbs on top of the pastries before baking. This will add a pop of color and an extra layer of flavor.