Italian pork pancakes
recipe
Italian pork pancakes
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If you're fed up with pasta, try this Italian dish with a pancake twist.
Ingredients
- For the filling:
- 12 pancakes
- 250g minced pork (or use beef if you prefer)
- 50g bacon (rasher or streaky, smoked or un-smoked ? which ever you like) chopped
- 2 large fresh sage leaves, chopped
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons Parmesan, grated 75g white bread crumbs (about 3 slices, crusts removed)
- 1 egg, lightly beaten
- Pinch of fresh nutmeg
- Salt and black pepper
- 150g mozzarella (either pizza mozzarella or the soft kind), grated or chopped
- 50g Parmesan, grated, plus extra to sprinkle on for serving
- For the sauce:
- 570ml cold milk
- 50g cold butter
- 35g plain flour
- 1 bay leaf
- Pinch of freshly grated nutmeg
- 65ml double cream
Serves:
4
Preparation:
20
Cook Time:
35
Total Time:
55min
Directions
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- In a large mixing bowl combine the pork, bacon, sage, parsley, Parmesan, breadcrumbs, egg, nutmeg and salt and pepper and mix until well combined.
- Divide into long cigar shapes.
- Place each one in the middle of the pancakes and roll to cover with the seam on the bottom. Place in a buttered baking dish.
- Preheat the oven to .
- Meanwhile, place the milk, butter, flour, bay leaf and nutmeg in a medium saucepan and whisk continually while you slowly bring it up to the boil.
Source: Terry Farris
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