Borlenghe With Lardo And Prosciutto

* Exported from MasterCook II *

BORLENGHE WITH LARDO AND PROSCIUTTO

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
quarters.

Yield: 4 servings=7F

- - - - - - - - - - - - - - - - - -