Enfariñada or Faragullos

The "enfariñada", "faragullos" (crumbs) depending on the area, is a typical dish from A Mariña, Lugo. In Trabada it is called Enfariñada and in A Pontenova, Faragullos. In both places a gastronomic festival is celebrated for its exaltation.

Course Dessert, Snack

Cuisine Galician

Keyword eggs, flour

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 375.3kcal

Ingredients

1 egg
100 g flour
125 g water or milk
50 g pancetta
salt
olive oil

Instructions

Beat the egg together with the water and salt.
Add the flour until you get a semi-liquid batter, somewhat thicker than that of the crepes.
In a frying pan with a little oil, fry the bacon pieces until they are toasted so that they release the fat. Remove and reserve.
In the same pan, add the batter. When it begins to curdle at the bottom, turn it over. At that time it will break.
Continue cutting and stirring the dough with a slotted spoon or wooden spoon until you get small pieces, golden but not raw.
At the end, add the rashers so that they heat up and serve.

Video

Notes

It basically consists of a semi-liquid batter of flour, water and eggs. According to custom you can put milk instead of water or both. This batter is curdled in a frying pan with a little oil or pork fat and is minced with a slotted spoon, or a wooden spoon, until you get small pieces of dough (os faragullos - crumbs) that are cooked until they are a little golden, and at the same time are not raw. The curdling process can last between 15-20 minutes approximately. Of course that also depends on the amount that is made.

It can be taken with rashers or as a dessert, with sugar or honey. I usually fry the pancetta before adding the batter to give it more flavor.

Nutrition