Borlenghe with Pancetta and Rosemary Crispy Crepe from Modena
Ingredients
- 2 cups type 00 pasta flour
- 1 teaspoon salt
- 1 egg, beaten
- 5 1/2 cups cold water
- 1/4 pound plus 2 tablespoons lardo, or pork fat back, cut into fine dice
- 1/4 pound pancetta, finely chopped
- 2 tablespoons finely chopped rosemary leaves
- 2 cloves fresh garlic, finely minced
- 1 tablespoon freshly ground black pepper
- 2 cups freshly grated Parmigiano-Reggiano
Instructions
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