Hartig vleesbrood (Folar de Valpaços)
Folar de Valpaços Zeg het: foh-LAR deh vahl-PAH-soosh
Folar de Valpaços is een stevig hartig brood uit de regio Valpaços in Noord-Portugal, traditioneel bereid voor Pasen. Het bestaat uit een rijk gistdeeg dat om een vulling van varkensvlees, kip en gerookte worst is gewikkeld, vaak met een heel gekookt ei erbovenop. Het brood bakt tot een diepgouden korst, terwijl het interieur vochtig en smaakvol blijft door de vleessappen. Het is een feestelijk middelpunt, in plakken gesneden en gedeeld onder familie en vrienden.
Hartig vleesbrood (Folar de Valpaços)
Folar de Valpaços
Uitgesproken als foh-LAR deh vahl-PAH-soosh
- Voor
- 6
- Voorbereiding
- 30 min
- Bereiding
- 50 min
- Totaal
- 1 uur 20 min
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, ei. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panmaten blijven hetzelfde.
For the dough
For the filling
To finish
Bereiding
In a small bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. In a large bowl, combine the flour and salt. Make a well, add the yeast mixture, eggs, olive oil, and white wine, and mix until a dough forms.
Knead on a floured surface until smooth and elastic, 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Meanwhile, make the filling. heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until soft. Add the pork, chicken, bacon, and chouriço and cook until the meats are browned. Stir in the paprika, salt, pepper, and white wine. Simmer until the liquid evaporates, about 10 minutes. Remove from heat and let cool completely.
Punch down the dough and divide into two pieces, one slightly larger. Roll the larger piece into a circle to fit a greased 9-inch (23 cm) round springform pan, letting it hang over the edges.
Spoon the cooled meat filling into the dough-lined pan, spreading it evenly.
Roll out the remaining dough into a circle and place over the filling. Seal the edges by pinching together. If using boiled eggs, place them on top of the dough, pressing gently to adhere. Brush the top with beaten egg.
Cover and let rise for 30 minutes. Preheat the oven to 350°F (175°C). Bake for 45–55 minutes, until golden brown and the bread sounds hollow when tapped. If the top browns too quickly, cover loosely with foil.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Regionale varianten
Some families add rabbit or game birds to the filling, or include a splash of brandy. In other parts of Portugal, a sweet folar with cinnamon and sugar is made for Easter.
Opmerkingen van de kok
- Let the meat filling cool completely before assembling; a hot filling can make the dough soggy.
- For a more intense flavor, marinate the meat overnight in the wine, garlic, and paprika.
- Slice the bread with a serrated knife when completely cool for clean cuts.
Serveer met
Serve as a main course with a green salad and a glass of Douro red wine.
Van tevoren maken en bewaren
The baked bread keeps for 2 days at room temperature, wrapped in foil; reheat in a 300°F (150°C) oven for 10 minutes. It freezes well for up to 1 month.
