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Borlenghi

Borlenghi are very thin crispy crepes prepared from an extremely simple liquid mixture called “glue”. The classic filling is composed of chopped lard, garlic, rosemary and a sprinkling of Parmigiano Reggiano DOP. Borlengo is a dish that belongs to the culture and the tradition of Panaro Valley and goes back to ancient times. For the cooking it is traditionally used a pan of tinned copper of about 50 cm in diameter called "sun”, but to be able to prepare it in the home kitchen, it’s possible to use a large non-stick frying pan flat.

RECIPE

  • 500 gr wheat flour
  • 1 egg
  • ½ l fresh milk
  • salt
  • pigskin to grease the pan

For the filling:

  • 150 gr lard
  • a clove of garlic
  • rosemary
  • 100 gr Parmigiano Reggiano DOP

Prepare the "glue" with flour, milk, a bit of water, the egg and a pinch of salt to make a fairly liquid batter. Grease thoroughly the bottom of the pan, place it over the flame and, when hot, pour a ladle of batter. Spread it very quickly over the whole surface, rotating the pan, so that it is evenly distributed. After about ½ minute, when the pasta will take a golden colour, turn the borlengo with the help of a kitchen spatula. Let cook the other side for about 20 seconds before removing from heat. The borlengo will be ready to be dressed: brush the center with the filling and sprinkle with plenty of grated Parmigiano Reggiano DOP cheese. Finally fold the borlengo in four parts and serve it hot with a glass of Lambrusco Grasparossa di Castelvetro DOP, just uncorked.

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