Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena) Recipe

Name: Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine the flour, salt and egg in a large mixing bowl.
2
Add 2 cups water and beat with a whisk for 5 minutes or until very smooth.
3
Quickly stir in the remaining water.
4
Allow to stand 1 hour.
5
(The batter will appear very thin, almost milk-like -- this is fine.)
6
Stir together 1/4 cup lardo, pancetta, garlic, rosemary and black pepper in a mixing bowl until smooth and set aside.
7
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.
8
Pour enough batter to just coat the pan (just like a crespella) and return to heat.
9
Cook 4 minutes on the first side and turn carefully.
10
(The texture will not be like a crespella, or anything else, for this is an original and distinct delicacy.
11
It may crack, but keep going.)
12
Continue until all the batter is finished, or about 10 to 12 borlenghe.
13
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.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups type 00 pasta flour, 1 teaspoon salt, 1 egg, beaten, 5 1/2 cups cold water, and more.

Yes, Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borlenghe with Pancetta and Rosemary (Crispy Crepe from Modena)

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