Borlenghe
Submitted by jblessedx3
Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsBorlenghe are one of Emilia-Romagna’s best-kept secrets.
Think of them as the rustier, more flavorful cousin of French crepes. A simple batter of flour, egg, salt, and water rests for an hour, then cooks into paper-thin rounds in a large nonstick pan.
But the real star is the cunza: a pounded mixture of lardo, chopped prosciutto, fresh rosemary, garlic, and black pepper. Spread a tablespoon of that savory paste across a warm borlenga, shower it with freshly grated Parmigiano-Reggiano, fold into quarters, and eat immediately.
The lardo melts into the warm crepe, the prosciutto adds salty bite, and the rosemary cuts through the richness with a piney, herbal edge.
This recipe makes 10 to 12 borlenghe, enough to feed 6 as a generous starter or light main.
Chef Tips
- Let the batter rest the full hour. It hydrates the flour and produces a thinner, more pliable crepe.
- The batter should be very thin, almost like water. Swirl it quickly to coat the pan just like you would a French crespella.
- Use real lardo (cured pork back fat), not shortening. It’s the soul of this dish and there’s no substitute.
- Reheat each borlenga in the hot pan before spreading the filling so the lardo melts on contact.
Ingredients
Directions
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 remaining water.
Allow to stand 1 hour.
Stir together ¼ cup lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl until smooth and set aside.
To cook borlenghe, heat a 14- to 16-inch non-stick pan over medium heat and brush with a ¼ teaspoon of remaining lardo.
Pour enough batter to coat pan (just like a crespella) and return to heat.
Cook 4 minutes on the first side and turn carefully.
Continue until all the batter is finished, or about 10 to 12 borlenghe.
To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon prosciutto mixture, sprinkle with grated cheese and serve warm, folded into quarters.
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