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Export 7 ingredients for grocery delivery
Step 1
Crack the egg into a large bowl, whisk and reserve half. Add a little cold water while continuously whisking, then add flour, a pinch of salt, and rest of the water, a little at a time. Continue stirring briskly, until a very thin batter forms (known as a “colla”).
Step 2
Strain the batter through a sieve to remove any lumps and refrigerate for 1 hour and 30 minutes.
Step 3
Chop the lard with garlic and rosemary. Gently heat to obtain a smooth sauce.
Step 4
Brush each flatbread with sauce and sprinkle with a generous spoonful of Parmigiano Reggiano. Fold into quarters, and serve immediately. Repeat until the batter is finished (yield is around 24 flatbreads).
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