Blecs del Friuli
Carnia, Friuli-Venezia Giulia
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Origin
Carnia, Friuli-Venezia Giulia
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Description
Friuli's distinctive irregular pasta: roughly torn or cut flat pasta pieces from a buckwheat-wheat flour dough — the name comes from 'blec' (rag or irregular piece), and the rough, uneven shape is the point rather than a defect. Made from 60% buckwheat and 40% wheat flour with eggs, rolled thick (3mm) and cut into irregular rhomboid or torn shapes of varying sizes. Dressed with a sauce of slow-cooked onions, butter, smoked ricotta (ricotta affumicata), or game ragù from the Carso plateau.
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The Thread
—Both are buckwheat pasta preparations from alpine regions adjacent to each other — Pizzoccheri are cut into thick ribbons and cooked with vegetables, Blecs are torn into irregular pieces, both using the same buckwheat-wheat formula and dressed with mountain dairy Lombard · (Valtellina)
—Both use buckwheat as the primary grain in a regional pasta/pancake tradition — Breton galette is thin and cooked on a griddle, Friulian blecs are thick and boiled, both representing the tradition of non-wheat grains filling the pasta role in regions where wheat grew poorly Breton · (France)
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Flavour Context
Earthy, slightly bitter buckwheat against smoked ricotta or game ragù — a robust, alpine pasta with no pretensions and considerable character
Pillars V — VII
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