Borlenghe with Lardo and Prosciutto Recipe

Name: Borlenghe with Lardo and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
9
Cook 4 minutes on the first side and turn carefully.
10
(The texture will not be like a crespella, or anything else, for this is an original and distinct delicacy.
11
It may crack, but keep going).
12
Continue until all the batter is finished, or about 10 to 12 borlenghe.
13
To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon prosciutto mixture, sprinkle with grated cheese and serve warm, folded into quarters.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups 00 pasta flour, 1 teaspoon salt, 1 egg, beaten, 5 -1/2 cups water, and more.

Yes, Borlenghe with Lardo and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borlenghe with Lardo and Prosciutto

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