Name: Basil and parsley pancakes with ricotta and red pepper filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20 servings
Cuisine: Bistro
Ingredients: 2.00 red pepper halved; 10.00 ml vinegar balsamic; 0.00 cayenne pepper pinch; 1.00 garlic cloves, crushed; 200.00 g ricotta cheese; 10.00 olives black, pitted and sliced; 6.00 eggs large; 90.00 ml cream; 50.00 ml butter; 60.00 ml fresh basil chopped; 30.00 ml fresh parsley chopped; 0.00 olive oil for frying; 200.00 g asparagus blanched; 0.00 fresh chives

Recipe Disclaimer

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Ingredients (14)

FILLING

2.00	red pepper — halved
10.00 ml	vinegar — balsamic
0.00	cayenne pepper — pinch
1.00	garlic — cloves, crushed
200.00 g	ricotta cheese
10.00	olives — black, pitted and sliced

PANCAKES

6.00	eggs — large
90.00 ml	cream
50.00 ml	butter
60.00 ml	fresh basil — chopped
30.00 ml	fresh parsley — chopped
0.00	olive oil — for frying
200.00 g	asparagus — blanched
0.00	fresh chives

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Method:

Grill and peel the peppers, then blend in a food processor along with balsamic vinegar, cayenne pepper, garlic and seasoning until smooth.
Mix with ricotta and olives, cover and chill.
To make the pancake batter, whisk the eggs, then mix in the cream, butter, herbs and seasoning.
Use a small non-stick pan to make thin pancakes with the batter, and keep them warm between sheets of greaseproof paper.
Place a saucer on a pancake and cut around it to form a neat circle.
Repeat with remaining pancakes.
Place a spoonful of the filling in the middle of each pancake round.
Top with an asparagus spear, roll up and tie a fresh chive around the middle of each pancake.
Serve warm or at room temperature.