Borlenghe
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
for pasta |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 5 ½ | cups |
water
|
|
| ¼ | pound |
lard
|
|
| ¼ | pound |
prosciutto
chopped |
*
|
| 2 | tablespoons |
rosemary leaves
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 2 | cups |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
for pasta |
|
| 5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 1.3 | l |
water
|
|
| 113.4 | g |
lard
|
|
| 113.4 | g |
prosciutto
chopped |
*
|
| 3E+1 | ml |
rosemary leaves
|
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
black pepper
freshly ground |
|
| 473 | ml |
Parmesan cheese
|
|
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.
Stir together ¼ 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 ¼ 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.
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.
