GOLDEN PANCAKES FOR POLENTA
Ingredients
- 250 gr polenta
- 2 pieces of dried tomato
- 80g ham
- 80g grated parmesan
- 2 c. tablespoons grapeseed oil
- few chanterelles
- 1 sp.. tablespoons olive oil
- 1 sprig rosemary
Preparation
Preparation: 25 minutes - Cooking time 20 minutes – for 4 people
Boil 1l. salt water and pepper in a large saucepan. Add polenta in rain with rosemary, and cook 5 min. stirring. Remove from heat and let cool slightly.
Slice the dried tomatoes and ham.
Add Parmesan, tomatoes and ham in the polenta and mix gently. Oil a baking sheet with grape seed oil and pour over. Smooth with a spatula to a thickness of 1 cm. Let cool.
Cut the polenta cookie cutter, then brown the patties in a nonstick frying pan with little olive oil, 3 minutes on each side. Place patties in As on paper towels.
Add chanterelles 2 minutes before the end of cooking the last batch.
Enjoy all hot.
On the same principle just make pancakes sprinkled with cheese, which must be put in the oven.
Ideal accompaniment:
Wine selection with the golden pancakes:
NEBBIOLO D'ALBA doc "AGRESTIS"
fron Agricola Marrone:
http://www.agricolamarrone.com/