Borlenghe with Lardo and Prosciutto

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 cups 00 pasta flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 5 -1/2 cups water
  • 1/4 pound Lardo (available at Salumeria Biellese) 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
Directions
  • 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.


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