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Ingredientes
- 2 c. type 00 pasta flour
- 1 tsp salt
- 1 x egg beaten
- 5 1/2 c. cool water
- 1/4 lb lardo or possibly pork fat back cut fine dice, plus
- 2 Tbsp. lardo or possibly pork fat back in fine dice
- 1/4 lb pancetta finely minced
- 2 Tbsp. finely-minced rosemary leaves
- 2 x fresh garlic cloves finely chopped
- 1 Tbsp. freshly-grnd black pepper
- 2 c. freshly-grated Parmigiano-Reggiano
Direcciones
- Combine the flour, salt and egg in a large mixing bowl. Add in 2 c. water and beat with a whisk for 5 min or possibly till very smooth. Quickly stir in the remaining water. Allow to stand 1 hour. (The batter will appear very thin, almost lowfat milk-like - this is fine.)
- Stir together 1/4 c. lardo, pancetta, garlic, rosemary and black pepper in a mixing bowl till 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 tsp. of the remaining lardo. Pour sufficient batter to just coat the pan (just like a crespella) and return to heat. Cook 4 min on the first side and turn carefully. (The texture won't be like a crespella, or possibly anything else, for this is an original and distinct delicacy. It may crack, but keep going.) Continue till all the batter is finished, or possibly about 10 to 12 borlenghe.
- To serve, reheat borlenghe quickly in the same pan, spread with 1 Tbsp. pancetta mix, sprinkle with grated cheese and serve hot, folded into quarters.
- This recipe yields 4 servings.
- Description: "(Borlenghe With Pancetta And Rosemary)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 30 | 44% |
| Total Fat 3.33g | 4% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1010mg | 42% |
| Potassium 133mg | 4% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.1g | 0% |
| Protein 7.4g | 12% |
