Food recipes
BORLENGO (CRêPE)
BORLENGO (CRêPE) 2 cups (250 g) all-cause flour or cake flour 4 1/4 cups (1 l) lukewarm water 1 tbsp. (18 g) salt 1 egg 2 tbsp. (30 g) unsalted butter 1 3/4 oz. (50 g) lard or bacon weight 1 spring contemporary rosema...
BORLENGO (CRêPE)
2 cups (250 g) all-cause flour or cake flour
4 1/4 cups (1 l) lukewarm water
1 tbsp. (18 g) salt
1 egg
2 tbsp. (30 g) unsalted butter
1 3/4 oz. (50 g) lard or bacon weight
1 spring contemporary rosemary
1 clove garlic
3 1/2 oz. (100 g) Parmigiano-Reggiano cheese, grated
Whisk collectively the flour, the water and the egg. Insert the salt closing and whisk until eventually
a delicate batter sorts.
Allow the batter unwind at space temperature for at minimum amount 1 hour.
In the meantime, finely chop with each other the lard or bacon weight with the rosemary and garlic.
Warmth a 9- to 10-inch nonstick skillet or a crêpe pan greased with a small butter
previously mentioned medium warm (historically a copper pan greased with ham rind was made use of).
Pour a ladle (above 1/4 cup) of batter into the incredibly hot pan, tilting flippantly to coat
backside. Cook until eventually underside is preset and evenly browned, over 45 seconds. Change
the crêpe with a rubber spatula and cook for regarding 30 seconds added.
Sprinkle the centre of every borlengo with the mix of bacon pounds and herbs,
then sprinkle with the Parmigiano-Reggiano.
Fold within 50 percent, then within 50 % once again and provide instantly.
2 cups (250 g) all-cause flour or cake flour
4 1/4 cups (1 l) lukewarm water
1 tbsp. (18 g) salt
1 egg
2 tbsp. (30 g) unsalted butter
1 3/4 oz. (50 g) lard or bacon weight
1 spring contemporary rosemary
1 clove garlic
3 1/2 oz. (100 g) Parmigiano-Reggiano cheese, grated
Whisk collectively the flour, the water and the egg. Insert the salt closing and whisk until eventually
a delicate batter sorts.
Allow the batter unwind at space temperature for at minimum amount 1 hour.
In the meantime, finely chop with each other the lard or bacon weight with the rosemary and garlic.
Warmth a 9- to 10-inch nonstick skillet or a crêpe pan greased with a small butter
previously mentioned medium warm (historically a copper pan greased with ham rind was made use of).
Pour a ladle (above 1/4 cup) of batter into the incredibly hot pan, tilting flippantly to coat
backside. Cook until eventually underside is preset and evenly browned, over 45 seconds. Change
the crêpe with a rubber spatula and cook for regarding 30 seconds added.
Sprinkle the centre of every borlengo with the mix of bacon pounds and herbs,
then sprinkle with the Parmigiano-Reggiano.
Fold within 50 percent, then within 50 % once again and provide instantly.