Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup lukewarm water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 ounces thinly sliced prosciutto
- 4 ounces fresh mozzarella, sliced
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. Add the lukewarm water and olive oil and mix until a dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes.
5. Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.
6. Place the dough on a parchment-lined baking sheet.
7. Brush the dough with the melted butter.
8. Top with the prosciutto and mozzarella slices.
9. Bake for 15-20 minutes, or until the edges are golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 486
Fat: 24g
Carbohydrates: 39g
Protein: 22g
Substitutions for Ingredients
- All-purpose flour: You can substitute whole wheat flour or gluten-free flour.
- Prosciutto: You can substitute bacon or ham.
- Mozzarella: You can substitute any type of cheese.
Variations:
- You can add other toppings such as olives, peppers, or onions.
- You can add herbs such as oregano or basil.
Tips and Tricks:
- Make sure the dough is rolled out evenly so that it cooks evenly.
- Use a pizza cutter to cut the dough into slices before baking.
Storage Instructions:
Borlengo can be stored in an airtight container for up to 3 days.
Reheating Instructions:
Borlengo can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Borlengo can be served as a main dish or as an appetizer. It can be cut into slices and served with a side salad.
Garnishes:
Borlengo can be garnished with fresh herbs such as oregano or basil.
Pairings:
Borlengo pairs well with a glass of red wine.
Suggested Side Dishes:
Borlengo can be served with a side of roasted vegetables or a salad.
Troubleshooting Advice:
If the dough is too sticky, add more flour. If the dough is too dry, add more water.
Food Safety Advice:
Make sure all ingredients are fresh and not expired.
Food History:
Borlengo is an Italian dish that originated in the Emilia-Romagna region. It is traditionally made with flour, water, and salt.
Flavor Profiles:
Borlengo has a savory flavor with a hint of sweetness from the prosciutto and mozzarella.
Serving Suggestions:
Borlengo can be served as an appetizer or a main dish.
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Region: Italian