European Recipes:Italian recipes: Borlenghe with Lardo

* Exported from MasterCook *

                            Borlenghe with Lardo

Recipe By     : MOLTO MARIO
Serving Size : 1    Preparation Time :0:00
Categories    : New Text Import

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2      cups          pasta flour
    1      teaspoon      salt
    1                    egg -- beaten
    5 1/2 cups          water
      1/4 pound         Lardo (available at Salumeria Biellese) -- plus 2 T
      1/4 pound         Prosciutto -- minced finely
    2      tablespoons   rosemary leaves -- finely chopped
    2      cloves        fresh garlic -- finely minced
    1      tablespoon    freshly ground black pepper
    2      cups          Parmigiano-Reggiano -- freshly grated

Combine the flour, salt and egg in a large mixing bowl. Add 2 cups water and
beat with a whisk for 5 minutes or until very smooth. Quickly stir in
remaining water. Allow to stand 1 hour. (The batter will appear very thin,
almost milk-like, but do not worry).

Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper
in a mixing bowl until smooth and set aside.

To cook borlenghe, heat a 14- to 16-inch non-stick pan over medium heat and
brush with a 1/4 teaspoon of remaining lardo. Pour enough batter to coat pan
(just like a crespella) and return to heat. Cook 4 minutes on the first side
and turn carefully. (The texture will not be like a crespella, or anything
else, for this is an original and distinct delicacy. It may crack, but keep
going). Continue until all the batter is finished, or about 10 to 12 borlenghe.

To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon
prosciutto mixture, sprinkle with grated cheese and serve warm, folded into
quarters.