Borlenghe with Lardo and Prosciutto

Ingredients

• 1 tablespoon pepper black freshly ground
• 1  eggs beaten
• 2 cloves garlic fresh finely minced
• 2 cups parmigiano-reggiano freshly grated
• 2 cups pasta flour 
• 0.3 pound pancetta minced finely
• 2 tablespoons rosemary leaves finely chopped
• 1 teaspoon salt 
• 5.5 cups water 
• 0.3 pound lardo plus 2 tablespoons available at Salumeria Biellese
• 0.3 pound lardo plus 2 tablespoons available at Salumeria Biellese

Equipment

• frying pan
• whisk
• mixing bowl

Directions

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. Quickly stir in remaining water. Allow to stand 1 hour. (The batter will appear very thin, almost milk-like, but do not worry.)
3. Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper in a mixing bowl until smooth and set aside.
4. 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.
5. 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.
6. To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon prosciutto mixture, sprinkle with grated cheese and serve warm, folded into quarters.