Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Type

  2. 00 pasta flour

  3. 1 teaspoon 5ml Salt

  4. 1 Egg - beaten

  5. 5 1/2 cups 1303ml Cold water

  6. 1/4 lb 113g / 4oz Lardo or pork fat back - cut fine dice, plus

  7. 2 tablespoons 30ml Lardo or pork fat back in fine dice

  8. 1/4 lb 113g / 4oz Pancetta - finely chopped

  9. 2 tablespoons 30ml Finely-chopped rosemary leaves

  10. 2 Fresh garlic cloves - finely minced

  11. 1 tablespoon 15ml Freshly-ground black pepper

  12. 2 cups 396g / 13oz Freshly-grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. Combine the flour, salt and egg in a large mixing bowl. Add 2 cups water and beat with a whisk for 5 minutes or until very smooth. Quickly stir in the remaining water. Allow to stand 1 hour. (The batter will appear very thin, almost milk-like -- this is fine.)

  2. Stir together 1/4 cup lardo, pancetta, garlic, rosemary and black pepper in a mixing bowl until smooth and set aside.

  3. To cook the borlenghe, heat a 14- to 16-inch non-stick pan over medium heat and brush with 1/4 teaspoon of the remaining lardo. Pour enough batter to just coat the pan (just like a crespella) and return to heat. Cook 4 minutes on the first side and turn carefully. (The texture will not be like a crespella, or anything else, for this is an original and distinct delicacy. It may crack, but keep going.) Continue until all the batter is finished, or about 10 to 12 borlenghe.

  4. To serve, reheat borlenghe quickly in the same pan, spread with 1 tablespoon pancetta mixture, sprinkle with grated cheese and serve warm, folded into quarters.

  5. This recipe yields 4 servings.

  6. Description:

  7. "{Borlenghe With Pancetta And Rosemary}"


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