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).