ingredients
- Escarole
1 cup (500 grams) - Olives
60 grams - Anchors in oil
3-4 - 40 grams, desalinated capers
- Garlic
1 cloves - 1. Olive oil
superior grade. - Peanut oil
as much as necessary - Salt
as much as necessary
– 1 kcal - For the test.
- Eggs
2
– 130 kcal - Flour
150 grams (1 cup and ⅕) - Milk
200 ml (¾ cup)
– 49 kcal - Salt
as much as necessary
– 1 kcal
Calories refer to 100 grams of the product.
The Eskariol filled pancakes are a delicious and very tasty , snack typical of Neapolitan gastronomy . In this recipe, the escarole is pre-cooked, then rubbed in a pan with butter, garlic, anchovies and olives, then wrapped in a delicate paste and finally roasted with a spoon. The end result is pancakes, crispy on the outside and soft on the inside. Ideal for a tasty snack or for a special dinner, we offer you to cook them in large quantities ; Your dinners can hardly resist such a delicious taste. So let’s see how best to make escarole pancakes.
How to make Eskariolpancakes?
Clean the auger (1) and rinse it thoroughly.
Boil in boiling salted water for about 10 minutes, then drain well (2) and squeeze gently.
Heat the oil in a large frying pan with garlic and anchovies (3).
Add an escarol and give it a few minutes to taste (4).
Add olives and capers and mix thoroughly (5). Extinguish the flame and let it cool.
Mix the egg yolk with the flour and milk, then add the escarole and mix well (6).
Beat the egg whites stiff and carefully fold them into the mixture (7).
Heat the peanut butter oil in a large frying pan (about 160 degrees Celsius), spread the batter in spoons and bake the pancakes (8).
When the pancakes are well swollen and golden brown, drain them and dry them on water absorbent paper. Finally, season them with a pinch of salt, place them on a plate and enjoy the heat with cheese and olives (9).
How to store escarole muffins
Escarole pancakes can be kept in a special airtight container or wrapped in a sheet of self-adhesive paper for 1-2 days in the refrigerator.
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