Crispy Crepe From Modena

Recipe Ingredients

2 cups	125g / 4.4oz	Type 00 pasta flour
1 teaspoon	5ml	Salt
1		Egg - beaten
5 1/2 cups	1303ml	Cold water
1/4 lb	113g / 4oz	Lardo or pork fat back - cut fine dice, plus
2 tablespoons	30ml	Lardo or pork fat back in fine dice
1/4 lb	113g / 4oz	Pancetta - finely chopped
2 tablespoons	30ml	Finely-chopped rosemary leaves
2		Fresh garlic cloves - finely minced
1 tablespoon	15ml	Freshly-ground black pepper
2 cups	396g / 13oz	Freshly-grated Parmigiano-Reggiano

Recipe Instructions

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.

This recipe yields 4 servings.

Description:

"{Borlenghe With Pancetta And Rosemary}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B07) - from the TV FOOD NETWORK

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