This recipe we discovered in our last trip to Tuscany in a small restaurant in Semproniano and since there really liked us to say we are made to the cook and the recipe .. . sure ours are not perfect and beautiful like the original but the fantstico the end result is not bad ...
INGREDIENTS: 100 grams of bacon rolled
200 grams of ricotta
oil Evo
pepper oil for frying For the batter
:
I went to the eye you must keep in mind that the batter should not be too runny, but should remain a bit dry. I used
Chestnuts qb
Sparkling water (when the drink of what makes you get out the tears)
A tablespoon of vinegar Salt
PREPARING :
prepro mantenedola dry batter by adding water to supergassata flour, a pinch of salt and a tablespoon of vinegar and let stand one hour.
Scladate oil for frying temperature and once at helping prepro pancakes with 2 tablespoons and start frying. When they are golden remove from oil and place on paper towels to usciugare.
Prepare the serving dishes by placing a tablespoon of cottage cheese, put on pancakes and cover with a half slice of bacon for each piece so proceed (there recommend a maximum of 3 per person.
Once ready turn the slices oven to 100 degrees and when it is ready to put the dishes in the oven and let the cheese melt the bacon a bit at that point our pancakes are ready, a drop of oil Evo drift of pepper and a good appetite.
These pancakes can also be used to prepare a cake accompanied with jam or honey
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