How to Make 'Borlenghi Flatbreads' from Emilia Romagna

A paper-thin bread from the region of Emilia Romagna, Borlenghi is folded into quarters and served hot with luscious lard, garlic, and rosemary sauce.

LIST OF INGREDIENTS

● 2 CUPS of all-purpose flour

● 5 OZ. of Parmigiano Reggiano cheese, grated

● lard (can substitute it as butter/shortening), plus extra

● water

● 1 large egg

● 1 sprig rosemary

● 1 garlic clove

● salt

METHOD

● Crack the egg into a large bowl, whisk and reserve half. Add a little cold water while continuously whisking, then add flour, a pinch of salt, and the rest of the water, a little at a time. Continue stirring briskly, until a very thin batter forms (known as a “colla”). ● Strain the batter through a sieve to remove any lumps and refrigerate for 1 hour and 30 minutes. ● Chop the lard with garlic and rosemary. Gently heat to obtain a smooth sauce. ● Brush each flatbread with sauce and sprinkle with a generous spoonful of Parmigiano Reggiano. Fold into quarters, and serve immediately. Repeat until the batter is finished (yield is around 24 flatbreads).

Buy AUTHENTIC ITALIAN GOURMET Products

By placing an order of Authentic Italian Gourmet Food Ingredients through the IICCI, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!

Please tell us the products you want to order and their quantity by writing to italicswineclub@indiaitaly.com or call us at +91 9811392313

---

Courtesy: lacucinaitaliana