Brustengo

Brustengo, sometimes also called “frustingo”, “frescendu”, or “brustengolo”, is a kind of bread or focaccia fried typical of some areas of central Italy, particularly Umbria and Lazio. It is a simple and rustic dish, once a staple of the poor that allowed for the use of leftover bread. Today, it is considered a tasty appetizer or snack.

Ingredients

• 200 grams of flour
• Water as needed
• Salt as needed
• Extra virgin olive oil (for frying)
• Optional: aromatic herbs such as rosemary or vegetables like onions, tomatoes, and zucchini

Preparation

1. In a bowl, put the flour and gradually add water until you get a homogeneous mixture that is not too liquid, but akin to a thick batter.

2. Add a pinch of salt and, if you wish, you can enrich the batter with finely chopped herbs or with pieces of vegetables.

3. Heat plenty of extra virgin olive oil in a pan. When the oil is hot, spoon the mixture into the pan, creating small round focaccias.

4. Fry the brustengo until it becomes golden brown on both sides, and then drain it on paper towels to remove excess oil.

5. Serve the brustengo hot to appreciate its crispiness.

It is possible to find variations that include a leavened dough or that enrich the dough with grated or sliced cheese, for an even more delicious version. Back in the time when this dish was made with leftovers, the recipe was very variable depending on what was available at home, so feel free to adjust and customize as you like!