Neapolitan carnival Lasagna
126 recipes
Ricotta pancakes!
ingredients
servings
4
Ricotta cheese
250 grams
Eggs
1 unit
Grated Grana Padano
40 grams
Type 00 wheat flour
30 grams
Salt
to taste
Pepper
to taste
Rocket salad
to taste
Cherry tomatoes
10 unit
Fresh mint
4 leafs
starters from Italy
Ricotta pancakes!
Ricotta pancakes!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Small chests golden and crispy outside, soft and creamy inside!
preparation
step 1
If you like the packaged ricotta, drain it well before using it; if instead you used the loose one, add the flour only if necessary, as that tends to be drier.
step 2
We gather the ricotta and the aromas in the bowl, with the whole egg. We begin to work with the whisk until you get a smooth mixture, it will take a few seconds.
step 3
Add the cheese and some of the flour, as I always say, it is better to add it little by little so as to check the consistency of the dough. We still work with the whisk, checking that there are no lumps.
step 4
To the knife we chop some basil leaves and add it to the mixture, incorporating with the spatula. Let's heat a little oil in the pan. It will not be an immersion fry.
step 5
Let's brown on one side before turning gently (I usually use two forks, make small because they are very soft and delicate). Once cooked let it drain on the absorbent paper and serve with the salad!
step 6
For the salad, wash the tomatoes and cut them in half. Mince the knife with mint and season the tomatoes with salt, oil and chopped. We join the rocket and use the salad as a bed for our pancakes!
