Scones with Cracklings

Name: Scones with Cracklings - Iolanda P.
Ingredients: 650 g flour; 25 g fresh yeast; 200 g pork cracklings; 50 g lard; 2 eggs; 1 teaspoon salt; 1 teaspoon ground pepper; 200 ml dry white wine

Meat - Scones with Cracklings by Iolanda P. - Recipia

The cracklings are an essential ingredient in making these delicious pogăcele, which combine tradition with a touch of modernity. We start by grinding the cracklings using a meat grinder, obtaining a smooth paste that we will combine with 50 grams of lard. We sprinkle this lard with a little flour to improve its texture and put it in the fridge to harden slightly. In a separate bowl, we prepare the sourdough. In the middle of the flour, we create a small well where we will add 100 ml of warm water. In this water, we dissolve 25 grams of fresh yeast and a teaspoon of salt. We mix with a little flour and let it rise until the sourdough doubles in volume, a sign that the yeast is active and ready to work. Once the sourdough has risen, we add the two eggs, a pinch of pepper, and 200 ml of white wine. We knead the dough carefully until the ingredients are well integrated. The consistency should be balanced, not too soft, but not too hard; if you feel it's necessary, you can add a splash of warm water to adjust the texture. We let the dough rise in a warm place, where it will grow and aerate. After the dough has risen, we start forming the pogăcele. On a floured work surface, we roll out the dough into a rectangle about 2 cm thick. We spread the dough with the lard prepared from cracklings and lard, then fold one part over the other, covering the filling. We continue rolling out the dough, then bring the edges from the right and left towards the center, thus forming a package. We let this package cool for 20 minutes. We repeat the rolling and folding process three times, being careful to respect the order and resting times. Each rolling must be meticulous to achieve an airy texture. After completing the three rollings, we roll out the dough for the last time, to a thickness of 2 cm, and score the surface with a sharp knife. We cut the pogăcele using a glass or a cutter, brushing them with egg on top. In the middle of each pogăcele, we insert a toothpick, and then place them on a tray, leaving at least 1 cm of space between them. We preheat the oven to a high temperature and bake the pogăcele for about 10 minutes. After this interval, we lower the temperature and continue baking until they become perfectly golden and crispy. Enjoy these delicious pogăcele, which are sure to bring a smile to the faces of your loved ones!

Ingredients

650 g flour
25 g fresh yeast
200 g pork cracklings
50 g lard
2 eggs
1 teaspoon salt
1 teaspoon ground pepper
200 ml dry white wine

Scones with Cracklings

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