Savoury pancakes with courgettes, pine nuts, basil and Grana Padano Riserva
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  4 people
|
Ingredients
2 eggs
125 g all-purpose flour
50 g Grana Padano Riserva
250 g milk
6 g of instant yeast for savoury pastries
4 courgettes
1 garlic clove
50 g pine nuts
basil
extra virgin olive oil
butter
salt
pepper
Preparation
Separate the eggs and place the whites and yolks into two different bowls.
Beat the yolks with a fork, add in the milk at room temperature, a drizzle of olive oil, salt and pepper and the grated Grana Padano, mixing well.
Sift in the flour and yeast, then mix together to obtain a smooth, even batter.
Beat the egg whites until stiff then fold into the batter.
Warm a non-stick pan with a knob of butter, add a ladle of batter and cook for 1 minute. Flip the pancake over with a spatula and cook for another minute.
Repeat for each pancake, cooking as many as it takes to finish the batter.
Cut the courgettes into strips and sauté them in a pan with a clove of garlic and a drizzle of olive oil.
Season with salt and pepper and serve the courgettes with the savoury pancakes, garnishing with pine nuts, some fresh basil leaves and shavings of Grana Padano Riserva.
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