1 no ingredients
Directions
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
Servings: 4 servings
Borlenghe With Lardo & Prosciutto Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Recipes as a concept can be observed back into the far past, in truth as far back into history as the Egyptians, and possibly even further than that. However, generally, these early cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef describes how the Roman cooks used many herbs and spices, including many that are still in use today such as basil, mint and parsley. Over the following few centuries, the rich families of Wesstern Europe tried to serve the best banquets, and consequentially cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording popular recipes of the day. When we get to the 1900s, cooking publications are increasing in popularity due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Borlenghe With Lardo & Prosciutto recipe.
