Borlenge with pancetta

Ingredients:

• 2 cups of type 00 wheat flour
• 1 teaspoon of salt
• 1 beaten egg
• 5.5 cups of cold water
• 110 g plus 2 tbsp finely chopped Italian lard (lardo) or pork fat
• 110 g finely chopped pancetta
• 2 tablespoons finely chopped fresh rosemary leaves
• 2 cloves of crushed fresh garlic
• 1 tbsp. ground black pepper
• 2 tbsp. grated parmesan

Preparation:

1. In a large mixer bowl, combine the flour, salt, and egg. Add 2 cups of water and beat for 5 minutes until smooth. Quickly add the remaining water. Let sit for an hour. (The dough will appear very runny, almost like milk—this is normal.)
2. In a bowl, combine 1/4 cup lardo, pancetta, garlic, rosemary, and black pepper until smooth.
3. To make pancakes, heat a 35-40 cm nonstick frying pan over medium heat and grease it with 1/4 teaspoon of the remaining lard. Pour enough batter into the pan to cover the bottom (as for pancakes) and place it on the stove.
   
   Fry for 4 minutes on one side and carefully flip. (The texture will not be like pancakes or similar baked goods: the pancakes will be very delicate. They may tear, but don't give up.) Continue cooking the pancakes until you run out of batter. You should end up with 10-12.
   
   To serve, quickly reheat the crepe in the same pan, spoon a tablespoon of the pancetta mixture onto it, sprinkle with grated cheese, and serve warm, folded into a triangle.