Name: Borlenghe with Lardo and Prosciutto
Ingredients: 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

There is nothing into which the heart of man so easily falls as pride, and yet there is no more vice which is more frequently, more emphatically, and more eloquently condemned in Scripture. Pride is a thing which should be unnatural to us, for we have nothing to be proud of. In almost every other sin, we gather us ashes when the fire is gone. But here, what is left? The covetous man has his shining gold, but what does the proud man have? He has less than he would have had without pride, and is no gainer whatever. Pride wins no crown.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:22:36 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“When God saw you – It was love at first sight”