Title: Borlenghe with lardo and prosciutto
 Categories: Molto
      Yield: 4 Servings
 
      2 c  Pasta flour
      1 ts Salt
      1    Egg, beaten
  5 1/2 c  Water
    1/4 lb Lardo (available at
           Salumeria Biellese) plus 2
           TB
    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