Recipes
Buckwheat Blecs with Chicken and Rosemary
- Chicken
Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.
Ingredients
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1 cup 00 flour (such as Antimo Caputo Chef’s Flour Soft Wheat Flour Tipo “00”) (about 4 5/8 ounces), plus more for dusting
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1/2 cup buckwheat flour (such as Arrowhead Mills) (about 2 1/2 ounces)
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2 large eggs
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1 large egg yolk
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1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
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Semolina flour, for dusting
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1 whole (3- to 3 1/2-pound) chicken, cut into 6 pieces (leg quarters, wings, and breasts)
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1 teaspoon black pepper, plus more to taste
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3 tablespoons plus 2 teaspoons fine sea salt, divided, plus more to taste
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1/4 cup olive oil
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1 medium-size yellow onion, thinly sliced
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1/2 cup (4 ounces) dry white wine
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2 cups unsalted chicken broth
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2 rosemary sprigs
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3 quarts water
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