Recipe - Borekas Stuffed With Cheese And Spinach

2 cup Pasta flour
1 teaspoon Salt
1 Egg,; beaten
5 One half cup Water
One fourth pound Lardo; plus 2 tablespoons
One fourth pound Prosciutto,; minced finely
2 tablespoon Finely chopped rosemary
leaves
2 Cloves fresh garlic,; finely
minced
1 tablespoon Freshly ground black pepper
2 cup Freshly grated
ParmigianoReggiano

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 milklike, but do not worry).

Stir together One fourth cup lardo, prosciutto, rosemary, garlic and black pepper
in a mixing bowl until smooth and set aside.

To cook borlenghe, heat a 14 to 16inch nonstick pan over medium heat and
brush with a One fourth 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 MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:22:36 0500

From: Meg Antczak meginny@frontiernet.net