Bartolaccio (bartlàz)
Ingredients: 200 g of flour or 1 g of fresh beer yeast (optional) 200 g of potatoes 50 g of bacon 50 g of grated cheese (grana padano and pecorino but any type of dry cheese works) salt and pepper
To prepare a delicious bartolacci recipe, we start by boiling a few medium potatoes, about 500 grams, in salted water until they become soft. This will take about 20-25 minutes. Once the potatoes are boiled, we take them out of the water and let them cool slightly, then we peel them. While they are cooling, we prepare the ham: we cut about 150 grams of ham into small cubes and fry it in a pan until it becomes crispy and golden. This will add a special flavor to the filling.
After the potatoes have cooled, we mash them well with a fork or a potato masher until we get a fine puree. In this puree, we add the fried ham, about 100 grams of grated cheese (it can be telemea cheese or cottage cheese, depending on preferences), salt and pepper to taste. We mix the ingredients well to obtain a homogeneous and flavorful filling.
Meanwhile, we take care of the dough. We prepare a sheet from 300 grams of flour, which we place on a clean countertop. We make a small well in the center and add 150 ml of lukewarm water and 7 grams of fresh yeast (or a packet of baking powder, depending on preferences). We start kneading the ingredients until we obtain an elastic and homogeneous dough. It is important that it is not too sticky, so if necessary, we can add a little more flour. After kneading the dough well, we let it rest for about 30 minutes, covered with a damp towel.
After the dough has rested, we divide it into smaller pieces and roll it out into a not very thin sheet, using a rolling pin. From this sheet, we cut squares of about 10x10 cm. In the middle of each square, we put a spoonful of the potato filling with ham and cheese. Then, we fold the square diagonally, forming a triangle, and press the edges well to seal the filling.
For baking, we make sure that the griddle or thick pan is well heated. We bake the bartolacci on the heated griddle over medium heat for about 3-4 minutes on each side until they become golden and crispy. It is important not to leave them too long, as we want them to remain juicy inside. Once they are ready, we serve them hot, possibly with a fresh salad on the side. This recipe is perfect for a family lunch or a meal with friends, bringing traditional flavors in every bite. Enjoy your meal!
