Extremaduran-style Plăcintă

Ingredients

In this Extremaduran adaptation of Plăcintă, we incorporate the flavors and ingredients commonly found in Extremaduran cuisine. The original Romanian Plăcintă typically features a variety of fillings, including cheese, potatoes, cabbage, or fruit. However, in this Extremaduran version, we use Iberian ham, Manchego cheese, and roasted red peppers to infuse the dish with the distinct flavors of Extremadura. We alse have the original recipe for Plăcintă, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 200g Iberian ham, thinly sliced 200g Iberian ham, thinly sliced
• 150g Manchego cheese, grated 150g Manchego cheese, grated
• 1 roasted red pepper, thinly sliced 1 roasted red pepper, thinly sliced
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 32g (1g sugar)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   On a lightly floured surface, roll out the dough into a thin circle. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
5. 5.
   Layer the Iberian ham, Manchego cheese, and roasted red pepper slices on one half of the dough, leaving a border around the edges. Drizzle with olive oil and season with salt and pepper.
6. 6.
   Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Iberian ham — Ensure the ham is thinly sliced for easy layering and even distribution of flavors.
• Manchego cheese — Opt for aged Manchego cheese for a stronger and more distinct flavor profile.
• Roasted red pepper — If you don't have roasted red peppers on hand, you can roast fresh red peppers in the oven until charred, then peel and slice them.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the filling.
• Experiment with different fillings such as chorizo, spinach, or caramelized onions to customize the Extremaduran-style Plăcintă to your taste.
• Serve the Plăcintă warm as an appetizer or alongside a fresh salad for a complete meal.
• Leftover Plăcintă can be reheated in the oven for a few minutes to regain its crispiness.
• If you prefer a vegetarian version, you can substitute the Iberian ham with grilled vegetables or sautéed mushrooms.

Serving advice

Serve the Extremaduran-style Plăcintă warm, either as an appetizer or as a main course. Cut it into wedges and garnish with fresh herbs such as parsley or chives for an added touch of freshness.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika or smoked paprika over the Plăcintă before serving. This will add a pop of color and hint at the smoky flavors within.