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    Grana Padano RiservaSavoury

    Savoury pancakes with courgettes, pine nuts, basil and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T230 min

    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

    STEP 1

    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. 

    STEP 2

    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.

    STEP 3

    Cut the courgettes into strips and sauté them in a pan with a clove of garlic and a drizzle of olive oil.

    STEP 4

    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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