domingo, 22 de março de 2009

Folar de Valpaços


Quando era pequena e vivia na casa da minha avó materna, a cozinha transformava-se num local sagrado de trabalho e paladares. Tudo começava logo cedinho, com o peneirar da farinha, o partir das dúzias de ovos para um grande alguidar, que era colocado nem perto, nem longe da lareira, com o corte das carnes: presunto, linguiça, salpicão, galinha refogada. Tudo era caseiro. Desde os ovos às carnes.

Tratava-se também da massa que deveria levedar. Na masseira punha-se os kilos de farinha, a água morna com uma pitada de sal, que se iam misturando e o fermento de padeiro diluído também em água. Fazia-se depois uma bola que se colocava num dos cantos da masseira, coberta com um lençol imaculado e um cobertor de lã, para que levedasse mais depressa. Creio que levava cerca de duas horas, mas a massa era sempre vigiada.
Escusado será dizer que se faziam vários folares num só dia. O forno a lenha ficava cheio e, no fim, porque havia um pequeno que cozia mais depressa, provávamo-lo com um chá de ervas. Hum! que delícia!

A seguir misturavam-se os outros ingredientes, mas não me vou a longar nessa descrição, porque vos vou deixar a receita.

********

Ingredientes:

1Kg de farinha;
2 cl de água;
sal q. b.
12 ovos mais 1 gema;
450g de manteiga ou margarina;
2 cl de azeite;
30g de fermento de padeiro;
1 frango pequeno corado;
1 salpicão pequeno;
200g de presunto;
1 chouriço de carne (linguiça);
1 salpicão;
salsa.

Modo de preparação:

Peneira-se a farinha com um pouco de sal num alguidar e faz-se uma cova no meio. Desfaz-se o fermento de padeiro em 0,5 dl de água tépida, deita-se na cova da farinha e vai-se envolvendo nela.

A massa considera-se bem batida quando aparecem uma bolhas à superfície. Nesta altura polvilha-se a massa com um pouco de farinha, cobre-se com um pano e envolve-se o alguidar com um cobertor. Coloca-se num local tépido e onde possa receber um pouco de calor indirecto. A massa leva 2 horas a levedar. Está levedada quando atingir o dobro e apresentar um aspecto rendado.

Colocam-se os ovos inteiros com a casca numa tigela e cobrem-se com àgua morna. alguns minutos depois, abrem-se para dentro da farinha (sempre ao centro) e vai-se fazendo absorver a farinha trabalhando-a a partir do centro. derrreta as gorduras em lume brando. Junta-se à massa e trabalha-se tudo adicionando agua necessária até obter uma massa fina. A seguir, bate-se a massa com as mãos até esta se desprender completamente do alguidar.

Cortam-se o chouriço e o salpicão às rodelas, o presunto às tiras e desossa-se o frango limpando-o de peles e ossos e desfazendo-o em febras. Divide-se a massa em três partes, devendo uma delas ser um pouco maior. Estende-se esta parte maior e forram-se com ela o fundo e os lados do tabuleiro. Espalha-se por cima metade da porção das carnes e salsa e cobre-se com a segunda parte das massa, sobre a qual dispõem as restantes carnes. Finalmente, tapa-se o folar com a terceira parte da massa e unem-se os bordos a esta camada final. Deixa-se levedar novamente o folar até aparecerem bolhinhas a superfície. Nesta altura, pincela-se com gema de ovo e leva-se a cozer em forno bem quente durante cerca de 45 minutos.

18 comentários:

Milouska disse...

Olá, Natália!

Tem aqui um espaço muito apetitoso!
Parabéns!
Gosto da ideia das receitas com textos interessantes.
Obrigada pela visita e pelas palavras que me dirigiu.
Um beijo e apareça sempre,

Milouska

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