Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena)

Name: Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 1 egg, beaten; 2 cloves fresh garlic, finely minced; 113 grams pancetta, finely chopped; 473 milliliters freshly grated Parmigiano-Reggiano; 473 milliliters type 00 pasta flour; 113 grams lardo, or pork fat back, cut into fine dice; 2 Tbsps finely chopped rosemary leaves; 1 teaspoon salt; 1 liters cold water

Borlenghe with Pancettan and Rosemary (Crispy Crepe from Modena) might be just the main course you are searching for. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 822 calories, 30g of protein, and 54g of fat. Head to the store and pick up parmigiano-reggiano, garlic, pancetta, and From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the flour, salt and egg in a large mixing bowl.

Ingredients you will need

All Purpose Flour

Salt

Egg

Equipment you will use

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

Ingredients you will need

Black Pepper

Pancetta

Rosemary

Garlic

Water

Milk

Equipment you will use

Mixing Bowl

Whisk

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.

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pancetta

Cheese