*  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.
 
 Yield: 4 servings
 
 
 
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