Borlenghe

Directions

1. 1
   Combine the flour, salt and egg in a large mixing bowl.
2. 2
   Add 2 cups water and beat with a whisk for 5 minutes or until very smooth.
3. 3
   Quickly stir in remaining water.
4. 4
   Allow to stand 1 hour.
5. 5
   Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl until smooth and set aside.
6. 6
   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.
7. 7
   Pour enough batter to coat pan (just like a crespella) and return to heat.
8. 8
   Cook 4 minutes on the first side and turn carefully.
9. 9
   Continue until all the batter is finished, or about 10 to 12 borlenghe.
10. 10
    To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon prosciutto mixture, sprinkle with grated cheese and serve warm, folded into quarters.