Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water
- 2 red bell peppers
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup grated Asiago cheese
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine the flour, baking powder, and salt.
3. Add the olive oil and warm water and mix until a dough is formed.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
5. Cut the dough into 4-inch circles and place on a parchment-lined baking sheet.
6. Bake for 15 minutes, or until lightly golden brown.
7. While the Borlengo is baking, prepare the roasted red peppers.
8. Cut the peppers into thin strips and place in a bowl.
9. Add the olive oil and salt and mix until combined.
10. Spread the peppers on a parchment-lined baking sheet and roast for 15 minutes.
11. Once the Borlengo is done baking, top each piece with the roasted red peppers and Asiago cheese.
12. Bake for an additional 5 minutes, or until the cheese is melted.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4 servings
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Substitutions for Ingredients
- All-purpose flour: can be substituted with whole wheat flour
- Olive oil: can be substituted with vegetable oil
- Red bell peppers: can be substituted with yellow or orange bell peppers
Variations:
- Add other vegetables such as zucchini, mushrooms, or onions to the roasted red peppers.
- Add other cheeses such as mozzarella or Parmesan.
- Add herbs and spices such as oregano, basil, or garlic powder.
Tips and Tricks:
- Make sure to roll out the dough evenly and to a consistent thickness.
- Roast the red peppers until they are lightly charred for extra flavor.
- Use freshly grated Asiago cheese for the best flavor.
Storage Instructions:
Borlengo with roasted red peppers and Asiago can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the Borlengo in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve the Borlengo on a platter with a side of marinara sauce for dipping.
- Slice the Borlengo into wedges and serve as an appetizer.
- Top the Borlengo with a fried egg for a delicious breakfast.
Garnishes:
- Fresh herbs such as parsley, basil, or oregano.
- Toasted pine nuts or walnuts.
- A drizzle of olive oil.
Pairings:
- A glass of red wine such as a Cabernet Sauvignon or Merlot.
- A light salad with a vinaigrette dressing.
- Roasted vegetables such as zucchini or eggplant.
Suggested Side Dishes:
- Roasted potatoes.
- Sauteed greens such as spinach or kale.
- Grilled vegetables such as asparagus or bell peppers.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the Borlengo is not cooked through, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to wash your hands before handling the dough.
- Use a clean surface when rolling out the dough.
- Make sure to cook the Borlengo until it is golden brown.
Food History:
Borlengo is a traditional Italian flatbread that dates back to the 16th century. It is believed to have originated in the Piedmont region of Italy and is often served as an appetizer or side dish.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the roasted red peppers and a nutty and salty flavor from the Asiago cheese.
Serving Suggestions:
- Serve as an appetizer with a side of marinara sauce for dipping.
- Serve as a side dish with grilled meats or fish.
- Serve as a light lunch with a salad or soup.
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Region: Italian