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Bortellina (Burtlëina)

 

Ingredients

All-purpose flour
Eggs
Salt
Water
Bavaròn (leek)
Lard (or oil)


Preparation method

Knead the flour with water till you obtain a soft batter; add beaten eggs ( one every 3 hg of flour), salt and let the dough rest for about half an hour. When ready, add a "bavaròn" (leek) cut into thin slices to the batter, stir and then fry spoonfuls of the mix in a round pan. When the ‘omelettes’ are ready, lay on paper towel to dry excessive oil.

Oct 18, 2016 - Feb 05, 2015

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