Basil and parsley pancakes with ricotta and red pepper filling

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 16
Servings 20
Time 30 minutes


  • 2
    red peppers, halved
  • 10
    balsamic vinegar
  • pinch cayenne pepper
  • 1
    clove garlic, crushed
  • 200
    ricotta cheese
  • 10
    black olives, pitted and sliced
  • 6
    large eggs
  • 90
  • 50
  • 60
    freshly chopped basil
  • 30
    chopped parsley
  • olive oil, for frying
  • 200
    fresh asparagus, blanched
  • fresh chives


20 to 30 minutes
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.

Read more on: dairy  |  grill  |  shallow-fry

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