Brustengo is the typical focaccia from Gubbio, excellent with cold meats and cheeses. In this recipe, this simple but tasty fried batter is paired with Norcia ham and pecorino cheese.

First prepare the batter: add a pinch of salt and cold water to the flour, stirring vigorously with a whisk to prevent lumps from forming, until the mixture is smooth and homogeneous.

Take a frying pan, preferably non-stick, and pour half the mixture into plenty of olive oil. Cook for about 10 minutes per side.

Once cooked, drain and place on a sheet of paper towels to remove excess oil. Cut the Brustengo into wedges and arrange them on a plate. Garnish with pecorino cheese and prosciutto crudo di Norcia (PGI). Serve piping hot.

With the rest of the batter you can prepare the second Brustengo.

Variations: You can also use chopped rosemary leaves in the batter.

Tip: For a crispier batter, we recommend using cold sparkling water.