Brot Frit (Fired Broth) and Porcini Mushrooms
Receipt offered by Albergo Ristorante Cant del Gal - Tonadico - Primiero
Ingredients for 4 people
100g '00' flour
1 litre meat stock
100ml lukewarm water
For the porcini mushrooms (brise)
300g fresh porcini mushrooms
200ml white wine
Salt, fresh chopped parsley
Butter/ 50g Botiro di malga (high quality homemade butter)
Grated Trentingrana to taste
Bread for croutons
Sieve the flour into a warm pan and keep it on a low heat. Keep mixing the flour until it starts to colour. Set aside, let it cool and then add the warm stock.
Bring to the boil on a low heat, adding the lukewarm water to adjust the consistency in order to obtain a creamy soup texture.
Clean the mushrooms, chop them in small pieces and fry them in oil, then drizzle them with the wine. Add the salt and fresh chopped parsley to taste.
Prepare the croutons by frying them in butter.
Serve everything in a bowl, dishing out the soup first and positioning the crouton on top. Sprinkle with the grated Trentingrana cheese and finally add the mushrooms.
"Brot Frit" or "Brò Brusa" or "Trisa" or "Mosa" is defined as "hunger on a plate" or "eating with nothing".
In the fourth cookery book by Catina Koch (1942 - 1976) it is listed as soup number 3 and it is described as follows: "For one person: burn the flour in a knob of butter adding milk to obtain a dense paste. Let it cool down, add ½ an egg per person and cook in the broth (for 6 people: 50g of flour, 50g of butter, ½ litre of milk, nutmeg, Grana cheese, salt and 2 eggs).
Corrado Trotter in "Vita Primierotta nei suoi costumi, tradizioni leggende" ("Life in Primiero: Customs, traditions and folk tales") published in 1979 writes: with the arrival of the Canopi people in the Valley, their culinary habits spread throughout the population, bringing onto the tables in Primiero some new dishes of German origin, which have remained rooted in people's memories. We witnessed the spreading of the use of sauerkraut, of the "brit frit" or "brot brusà", also called "prènsup", which was a soup made with wheat flour roasted in butter or other fat, then diluted with water to obtain a loose mixture the colour of burnt coffee.
Notes of the chef and his reinterpretation of the recipe
"Brot frit" (fried broth) or "brò brusà" (burnt broth)? We prefer to refer to "brot frit" as in the Primiero culinary tradition where we find "le patate frite" (fried potatoes) which are first boiled, then mashed and finally cooked in a pan in a similar manner to the "brot frit". Burning the flour would also give the dish a bitter flavour, not a delicate one as for the "brot" in this recipe.
In it's preparation, we purposely avoided cooking the flour in suet or butter to keep the dish lighter and to fully appreciate the flavour of the cooked flour.
The mushrooms are added to combine a Primiero historic dish with the widespread use of porcini mushrooms in our culinary tradition. This allows people sampling this dish to find on their plate the charm of the culinary history of a population mixed with modern day flavours.
We wondered who would order a dish called "Primiero's brot frit", so we decided upon a more artistic name for the dish!
As an alternative, one could keep the base recipe and replace the broth with milk and water to add during the cooking process. One can then add precooked rice or pasta to create a low calorie soup, rich in flavour and without the unmissable Trentingrana.
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