---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Borlenghe With Lardo And Prosciutto
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         2 c  pasta flour
         1 ts salt
         1    egg, -- beaten
     5 1/2 c  water
       1/4 lb Lardo -- plus 2 tablespoons
       1/4 lb Prosciutto, -- minced
   :          finely
         2 TB finely chopped rosemary
   :          leaves
         2    cloves fresh garlic, --
   :          finely minced
         1 TB freshly ground black pepper
         2 c  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 quarters.
   
   Yield: 4 servings
   
   Recipe By     :MOLTO MARIO SHOW #MB5686
   
                                         Date: Fri, 1 Nov
   1996 22:22:36 -0500
  
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