*  Exported from  MasterCook II  *
 Recipe By     :MOLTO MARIO SHOW #MB5686
 Serving Size  :      Preparation Time :
 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 -- plus 2 tablespoons
      1/4  pound         Prosciutto, -- minced finely
        2  tablespoons   finely chopped rosemary leaves
        2  cloves        fresh garlic, -- finely minced
        1  tablespoon    freshly ground black pepper
        2  cups          freshly grated Parmigiano-Reggiano
 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
 Yield: 4 servings=7F
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