Borlenghe with Lardo and Prosciutto
2 cups pasta flour 1 teaspoon salt 1 egg, -- beaten 5 1/2 cups water 1/4 pound Lardo -- plus 2 tablespoons 1/4 pound Prosciutto, -- minced finely 2 tablespoons finely chopped rosem...
Ingredients
- 2cups pasta flour
- 1teaspoonsalt
- 1egg, -- beaten
- 51/2 cups water
- 1/4poundlardo -- plus 2 tablespoons
- 1/4poundprosciutto, -- minced finely
- 2tablespoons finely chopped rosemary leaves
- 2cloves fresh garlic, -- finely minced
Directions
- 1
2 cups pasta flour 1 teaspoon salt 1 egg, -- beaten 5 1/2 cups water 1/4 pound Lardo -- plus 2 tablespoons 1/4 pound Prosciutto, -- minced f
- 2
Add 2 cups water and beat with a whisk for 5 minutes or until very smooth
- 3
Quickly stir in remaining water
- 4
Allow to stand 1 hour
- 5
The batter will appear very thin, almost milk-like, but do not worry)
- 6
Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl until smooth and set aside
- 7
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
- 8
Pour enough batter to coat pan (just like a crespella) and return to heat