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Add a photoServings: 4
Ingredients
- pasta flour
- 1 tsp Salt
- 1 x Egg beaten
- 5 1/2 c. Water
- 1/4 lb Lardo plus
- 2 Tbsp. Lardo
- 1/4 lb Prosciutto chopped finely
- 2 Tbsp. Finely-minced rosemary leaves
- 2 x Garlic cloves finely chopped
- 1 Tbsp. Freshly-grnd black pepper
- 2 c. Freshly-grated Parmigiano-Reggiano
Directions
- Combine the flour, salt and egg in a large mixing bowl. Add in 2 c. water and beat with a whisk for 5 min or possibly till very smooth. Quickly stir in remaining water. Allow to stand 1 hour. (The batter will appear very thin, almost lowfat milk-like, but don't worry.)
- Stir together 1/4 c. lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl till 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 tsp. of remaining lardo. Pour sufficient batter to coat pan (just like a crespella) and return to heat. Cook 4 min on the first side and turn carefully. (The texture won't be like a crespella, or possibly anything else, for this is an original and distinct delicacy. It may crack, but keep going.) Continue till all the batter is finished, or possibly about 10 to 12 borlenghe.
- To serve, reheat borlenghe quickly in same pan, spread with 1 Tbsp. prosciutto mix, sprinkle with grated cheese and serve hot, folded into quarters.
- This recipe yields 4 servings.
- Comments: Lardo is available at Salumeria Biellese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 48 | |
| Calories from Fat 21 | 44% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 621mg | 26% |
| Potassium 104mg | 3% |
| Total Carbs 1.57g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.1g | 0% |
| Protein 5.32g | 9% |
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