Our Favourite Recipes
Ham & Ricotta Pancakes
This stuffed pancake recipe is great for a fun family dinner. Filled with ham, ricotta and basil, and topped with Sacla' Sun-Dried Tomato Pesto and Parmesan, it's all about gorgeous homely flavours. Use ready-made pancakes if pushed for time.
Buon Appetito
Ingredients
- 425ml milk
- 125g plain flour
- 2 medium eggs
- Salt & freshly ground pepper to taste
- A little sunflower oil, for frying
- 500g ricotta cheese
- 200g ham, chopped
- 2 tbsp. freshly chopped basil
- Butter, for greasing
- 190g jar Sacla' Sun-Dried Tomato Pesto
- Freshly grated Parmesan cheese
Method
- Put the milk and flour in a bowl and whisk together. Whisk in the eggs and season, then set aside for 20 minutes
- Heat the oil in a medium frying pan and ladle in a spoonful of the batter. Swirl the batter around the pan to cover the base and cook over a medium heat for 2-3 minutes until golden
- Flip the pancake over and cook the other side, then slide onto a plate and transfer to a warm oven. Repeat until all the batter has been used
- Preheat the oven to 210°C/190°C fan oven/gas mark 6/7
- Mix together the ricotta, ham and basil in a bowl, seasoning well. Divide equally among the pancakes and fold up
- Place the pancakes side by side in a 1.2 litre oven-proof dish greased with butter. Pour the Sacla' Sun-Dried Tomato into a bowl and stir in 50-100ml water to loosen it, then spoon the sauce over the pancakes and sprinkle with grated Parmesan
- Bake in the oven for 15-20 minutes until heated through
