| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Water | 2 1/2 cups |
| Salt | 1/2 teaspoon |
| Lard or butter | 4 tablespoons |
| Finely chopped onions | 1 cup |
| Garlic, minced | 2 cloves |
| Grated Parmigiano-Reggiano cheese | 1/2 cup |
| Slices of pancetta or prosciutto | 8 slices |
| Rosemary, leaves stripped and chopped | 4 sprigs |
| Olive oil | 1/4 cup |
| kcal | fat | saturates | carbs |
| 490 | 34g | 9g | 31g |
| sugars | fibre | protein | salt |
| 3g | 2g | 17g | 1.2g |
About Borlengo
Welcome to the rich and flavorsome world of Borlengo – a traditional Italian flatbread brimming with love and authenticity. Hailing from the Emilia-Romagna region of Northern Italy, Borlengo is a delightful blend of crispiness, comfort and an explosion of flavors. Simply put, this cherished flatbread offers a tempting invitation to the rustic cuisine of Italy, promising a memorable culinary experience.
Discovering The Delights of Borlengo:
The magic of Borlengo lies in its humble simplicity. Made with basic pantry ingredients, this flatbread’s inherent charm is drawn from the way these ingredients harmonize flawlessly to create this culinary marvel. The Borlengo flatbread is respectably thin and crisp, featuring a flavorful filling that makes every bite truly delectable.
Additionally, what sets this flatbread apart is its versatile nature. Borlengo makes an exceptional option as an antipasti or an accompaniment to a hearty main course. For the uninitiated, the Borlengo is a close cousin to the famous Piadina, a flatbread of the same region. With just a bite of Borlengo, one can easily recognize its striking similarity to Piadina, while appreciating how distinctively it stands on its own.
Savoring Borlengo: Pairings and Combinations
A well-prepared Borlengo can elevate any dining experience. Experimenting with pairings is the key here, as the Borlengo can be a delightful companion to many dishes. It pairs wonderfully with a well-aged Lambrusco wine. The harmony between the tart and fizzy wine with the richly flavored Borlengo is truly a match made in Italian gastronomic heaven!
Similarly, using Borlengo as a bed for tossing fresh salad imparts a colossal burst of flavors, giving a whole new dimension to your usual greens. If you’re wondering where you’ve seen this concept before, think Tostadas – a popular Mexican dish where the tortilla functions much like our beloved Borlengo.
Alternatively, enjoy it just as is. Grab a piece of your well-prepared Borlengo, breathe in the aroma of rosemary, garlic, and deliciously caramelized onions. Take a bite and enjoy the buttery richness of the flatbread, delightfully complemented by the salty kick of parmigiano-reggiano cheese and the savory undertone of pancetta. Consider this a journey to the heartland of Italian cooking, served on a plate!
What You’ll Need
- 2 cups of all-purpose flour
- 2 1/2 cups of water
- 1/2 teaspoon of salt
- 4 tablespoons of lard or butter
- 1 cup of finely chopped onions
- 2 cloves of garlic, minced
- 1/2 cup of grated Parmigiano-Reggiano cheese
- 8 slices of pancetta or prosciutto
- 4 sprigs of rosemary, leaves stripped and chopped
- 1/4 cup of olive oil
Method
Step One
In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 1/2 cups of water. Whisk them together until you reach a batter-like consistency.
Step Two
Heat up 1/4 cup of olive oil in a large skillet over a medium flame. Add in 1 cup of finely chopped onions and 2 cloves of minced garlic. Sauté until they are translucent and tender but not browned.
Step Three
Melt 4 tablespoons of lard or butter in another skillet over a medium flame. Once it’s melted, pour a ladle of the batter onto the hot griddle and spread it out evenly to form a thin pancake.
Step Four
Once the pancake starts to bubble, sprinkle some of the sautéed onion and garlic mixture across the surface. Also add a couple of slices of pancetta or prosciutto, some chopped rosemary leaves and a healthy sprinkling of Parmigiano-Reggiano cheese.
Step Five
Fold the pancake in half and then in half again to form a quarter circle. Make sure all the ingredients are sealed inside. Tee the folded pancake cook for a couple more minutes until it crisps on the outside and the ingredients are heated through. Repeat this process with the remaining ingredients.
Step Six
The Borlengo is ready to serve. Enjoy it warm straight from the skillet.
