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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.


● 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


● 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).

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Courtesy: lacucinaitaliana

56 views4 comments


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3 vex
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May 02

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Tanuj Sharma
Tanuj Sharma
Jul 27, 2021

Well thought given recipe!

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