---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Borlenghe With Lardo And Prosciutto
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        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
 
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