Serves 8 to 10
Borlenghi are a typical peasant dish originally made with flour and water. Eggs and milk are modern additions. They are like thin crepes brushed with melted lard or pancetta that is flavored with garlic and rosemary and topped with grated Parmigiano-Reggiano cheese. Other toppings can include thin slices if prosciutto, coppa and slices of cheese. They can be folded in quarters or just topped and left open. Borlenghi come from the word burla meaning a joke, maybe because this bread was originally made out of nothing.
1/2 pound pancetta or salt pork
2 garlic cloves
1 tablespoon fresh rosemary
1 1/4 cups King Arthur™ Unbleached, All-Purpose Flour
1/4 teaspoon salt
1 1/2 cups milk
1 large egg
1 teaspoon Filippo Berio extra-virgin olive oil
1/2 cup (or more) grated Parmigiano-Reggiano cheese
Mince the pancetta, garlic, and rosemary in a food processor until very fine. Transfer the mixture to an 8-inch non-stick pan and cook until the pancetta browns. Transfer the mixture to a bowl and set aside.
Sift the flour with the salt into a medium-sized bowl. With a hand mixer, beat in 1 cup of the milk, the egg and olive oil. If the mixture seems thick, add a little more of the milk until the mixture is thin and smooth like cake batter.
Pour a thin layer of batter in the same skillet used to cook the pancetta, making sure to coat the bottom of the pan. Cook until the top is set, then turn over the borlengo and cook the other side. Transfer the borlenghi to a dish, keeping them warm, and continue to make more until all the batter is used.
Brush each one with some of the pancetta mixture and sprinkle on the cheese. Fold in quarters to eat or fill with thin slices of prosciutto, salame, coppa, or culatello. Serve warm.
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