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A Recipe for
Borlenghe With Lardo & Prosciutto
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Stressed spelled backwards is desserts. Coincidence? I think not! |
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| Alphonse Allais |
This Recipe for Borlenghe With Lardo & Prosciutto is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Russian proverb |
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This is a recipe for Borlenghe With Lardo & Prosciutto from the recipe cookbook of Recipes-to-go (Ethnic)
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The poets have been mysteriously silent on the subject of cheese. |
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Hungry men think the cook lazy. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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He who does not mind his belly will hardly will hardly mind anything else. |
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A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
2 c pasta flour
1 ts salt
1 egg, -- beaten
5 1/2 c water
1/4 lb Lardo -- plus 2 tablespoons
1/4 lb Prosciutto, -- minced
: finely
2 TB finely chopped rosemary
: leaves
2 cloves fresh garlic, --
: finely minced
1 TB freshly ground black pepper
2 c 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.
To serve, reheat borlenghe quickly in same pan, spread with 1
tablespoon prosciutto mixture, sprinkle with grated cheese and serve
warm, folded into quarters.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5686
Date: Fri, 1 Nov 1996 22:22:36
~0500
Serves: 4
Borlenghe With Lardo & Prosciutto Recipe brought to you by Recipes To-Go