Borlenghe with Lardo and Prosciutto
- 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
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.