Ricotta Hotcakes I Ottolenghi Recipes

ottolenghi.co.uk

EBN

225g ricotta

3 tbsp parmesan, grated

125ml milk

2 eggs, separated

80g self-raising flour

40g butter, for frying

subheading: For the topping:

150g cherry tomatoes

2 tbsp olive oil

Salt and black pepper

½ clove garlic, crushed

½ tbsp balsamic vinegar

50g baby spinach leaves

2 tbsp basil leaves, shredded

30g pine nuts, toasted and chopped

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endless other options to experiment with – burned aubergine flesh mixed with lemon juice, garlic and crème fraîche, say, or strips of roasted red pepper marinated in olive oil and hard herbs, and served with sour cream. Serves four. As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endless other options to experiment with - burned aubergine flesh mixed with lemon juice, garlic and crème fraîche, say, or strips of roasted red pepper marinated in olive oil and hard herbs, and served with sour cream. Serves four.

Directions at ottolenghi.co.uk

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