Borlenghe With Lardo And Prosciutto
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 cups pasta flour
1 teaspoon salt
1 large egg -- beaten
5 1/2 cups water
1/4 pound lardo -- plus
2 tablespoons lardo
1/4 pound prosciutto -- minced finely
2 tablespoons finely-chopped rosemary leaves
2 cloves garlic -- finely minced
1 tablespoon freshly-ground black pepper
2 cups freshly-grated parmigiano-reggiano
 

Preparation:

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. Comments: Lardo is available at Salumeria Biellese. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5686)