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Have you made Borlenghe With Lardo And Prosciutto?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Borlenghe With Lardo And Prosciutto

Date Added: January 04, 2014


2 Cups Flour 2 Cups Pasta flour
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1 Unit Egg 1 Unit Egg beaten
5 1/2 Cups Water 5 1/2 Cups Water reserved from cooking
1/4 Pound Lard 1/4 Pound Lardo plus 2 tablespoons
1/4 Pound Prosciutto 1/4 Pound Prosciutto minced finely
2 Tablespoons Rosemary 2 Tablespoons Finely chopped rosemary leaves
2 Unit Garlic 2 Unit Cloves fresh garlic finely minced
1 Tablespoon Ground Pepper 1 Tablespoon Ground Pepper (4oz)
2 Cups Eggs 2 Cups Freshly grated Parmigiano-Reggiano
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1. Combine the flour, salt and egg in a large mixing bowl.

2. Add 2 cups water and beat with a whisk for 5 minutes or until very smooth.

3. Quickly stir in remaining water. Allow to stand 1 hour.

4. (The batter will appear very thin, almost milk-like, but do not worry).

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

6. 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.

7. Pour enough batter to coat pan (just like a crespella) and return to heat.

8. Cook 4 minutes on the first side and turn carefully.

9. (The texture will not be like a crespella, or anything else, for this is an original and distinct delicacy.

10. It may crack, but keep going). Continue until all the batter is finished, or about 10 to 12 borlenghe.

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Garlic, Beef, Rosemary allergies.
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