Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena)

4 servings
  • 2 cups type 00 pasta flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 5 1/2 cups cold water
  • 1/4 pound plus 2 tablespoons lardo, or pork fat back, cut into fine dice
  • 1/4 pound pancetta, finely chopped
  • 2 tablespoons finely chopped rosemary leaves
  • 2 cloves fresh garlic, finely minced
  • 1 tablespoon freshly ground black pepper
  • 2 cups freshly grated Parmigiano-Reggiano
  • 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.) Stir together 1/4 cup lardo, pancetta, garlic, rosemary and black pepper in a mixing bowl until smooth and set aside.

  • 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.

  • 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.

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