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.
