Borlenghe with Lardo and Prosciutto

Name: Borlenghe with Lardo and Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 1 egg, beaten; 2 cloves fresh garlic, finely minced; 473 milliliters freshly grated Parmigiano-Reggiano; 473 milliliters 00 pasta flour; 113 grams Prosciutto, minced finely; 2 Tbsps finely chopped rosemary leaves; 1 teaspoon salt; 1 liters water; 113 grams Lardo (available at Salumeria Biellese) plus 2 tablespoons

Borlenghe with Lardo and Prosciutto might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 30g of protein, 26g of fat, and a total of 567 calories. A mixture of pepper, lardo plus 2 tablespoons, pasta flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine the flour, salt and egg in a large mixing bowl.

Ingredients you will need

All Purpose Flour

Salt

Egg

Equipment you will use

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.)

Ingredients you will need

Water

Milk

Equipment you will use

Whisk

Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl until smooth and set aside.

Ingredients you will need

Black Pepper

Prosciutto

Rosemary

Garlic

Equipment you will use

Mixing Bowl

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.

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon prosciutto mixture, sprinkle with grated cheese and serve warm, folded into quarters.

Ingredients you will need

Prosciutto

Cheese