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Ricetta Borlengo - (Burlengo Recipe)

Posted by alessandro
Italian Food Lover!! I like try new recipes and made disaster in the kitchen!
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on Tuesday, 04 September 2012 in Italian Food
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Borlengo RecipeThe Borlengo is a typical specialty of the hilly and mountainous areas in the provinces of Modena and Bologna.Wikipedia
for 4 people:

500 g. of wheat flour
1 egg
1/2 liter of fresh milk
pork rind to grease the pan to dress
150 g. lard
a clove of garlic
100 g. parmesan

Prepared with flour milk, a bit 'of water, egg and salt a classic fairly liquid batter (paste).

Traditionally used for cooking a pan of tinned copper of about 50 cm in diameter called "sun." To be able to cook in the kitchen you can use a non-stick frying pan flat and wide.

Grease the pan carefully with a pork rind, place it over the flame (pretty bright) and when it is hot, pour a ladle of batter. Move very fast, rotating the pan, on the whole surface so that the liquid batter may be distributed over the whole base.

After 1/2 minutes, when the pasta will take on a golden color, turn the borlengo with the aid of a spatula kitchen. So let cook the other side for about twenty seconds before remove by fire.

The borlengo is ready to be seasoned. Spennelate the center with chopped bacon, garlic and rosemary and sprinkle with plenty of grated Parmesan cheese.

Before it is ready, then fold it into quarters and serve hot with a glass of Lambrusco inevitable just opened.



Blog posted from Parco Regionale Dell'alto Appennino Reggiano, Parco Nazionale Appennino Tosco-Emiliano, Via Bolognese, 54013 Fivizzano MS, Italia View larger map
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Italian Food Lover!! I like try new recipes and made disaster in the kitchen!