Borlenghi are one of the most authentic flavors of the Modena Apennines: paper-thin crepes cooked in seconds and filled with the classic mixture of lard, garlic, and rosemary. This ancient, rustic and deeply comforting recipe tells the story of mountain kitchens and their bold aromas. Making them means bringing tradition and warmth straight to the table. Let’s see how to make them.
Traditional
Emilian
Street food
Omnivore
Borlenghi
Borlenghi are ultra-thin savory crepes from the Modena mountains, filled with lard, garlic, rosemary and Parmigiano Reggiano.
Ingredients
- Flour 500 g
- Egg 1
- Milk 1/2 cup
- Water as needed
- Salt to taste
- Minced lard 150 g
- Garlic 1 clove
- Rosemary 1 sprig
- Grated Parmigiano Reggiano to taste
Tools
- Large pan
- Pork rind
- Bowl
- Whisk
- Spoon
- Spatula
Instructions
- Mix flour, water, milk, egg and salt into a very liquid batter.
- Grease a hot pan with pork rind.
- Pour a ladle of batter and swirl quickly to create a very thin layer.
- Cook 30–40 seconds, flip gently and cook another 20–30 seconds.
- Prepare the filling by mixing lard, garlic and rosemary.
- Spread the cunza in the center of the hot borlengo and sprinkle Parmigiano.
- Fold into quarters and serve immediately.
Nutritional values (per serving)
Calories
285 kcal
285 kcal
Fat
14 g
14 g
Carbohydrates
32 g
32 g
Protein
9 g
9 g
Sugar
1 g
1 g
Fiber
1 g
1 g
Sodium
310 mg
310 mg
This post is also available in: Italiano (Italian)
