Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups warm water
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced fontina cheese
- 2 tablespoons butter
- 2 tablespoons freshly grated Parmesan cheese
Special Equipment Needed:
- Large bowl
- Rolling pin
- Non-stick skillet
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the olive oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 15 minutes.
4. On a lightly floured surface, roll out the dough until it is about 1/8 inch thick.
5. Cut the dough into 4-inch circles.
6. Heat a non-stick skillet over medium heat.
7. Place the circles of dough in the skillet and cook for 2 minutes per side.
8. Remove the borlengo from the skillet and top each one with a slice of prosciutto and a slice of fontina cheese.
9. Place the borlengo back in the skillet and cook for an additional 2 minutes per side.
10. Remove from the skillet and top with butter and Parmesan cheese.
Time:
Preparation Time: 25 minutes
Cooking Time: 8 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 496
Fat: 22 g
Carbohydrates: 55 g
Protein: 19 g
Ingredients with Measurements:
- Whole wheat flour can be used in place of all-purpose flour.
- Vegetable oil can be used in place of olive oil.
- Ham can be used in place of prosciutto.
- Mozzarella cheese can be used in place of fontina cheese.
Variations:
- The borlengo can be topped with other ingredients such as mushrooms, peppers, onions, or olives.
- The borlengo can be served with a variety of sauces such as marinara, pesto, or Alfredo.
Tips and Tricks:
- The dough should be rolled out as thin as possible for the best results.
- The borlengo can be cooked in a panini press for a crispier texture.
Storage Instructions:
The borlengo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The borlengo can be reheated in a non-stick skillet over medium heat for 2 minutes per side.
Presentation Ideas:
The borlengo can be served on a platter with a side of marinara sauce for dipping.
Garnishes:
The borlengo can be garnished with freshly chopped parsley or basil.
Pairings:
The borlengo pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
The borlengo can be served with a side salad or roasted vegetables.
Troubleshooting Advice:
If the dough is too sticky, add a bit more flour until it is the desired consistency.
Food Safety Advice:
The borlengo should be cooked until it is golden brown and the cheese is melted.
Food History:
Borlengo is a traditional Italian dish that originated in the Lombardy region of Italy.
Flavor Profiles:
The borlengo has a savory flavor with a hint of sweetness from the fontina cheese.
Serving Suggestions:
The borlengo can be served as an appetizer or as a main dish.
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Region: Italian