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April 29, 2014 / Chris Blum

Ricotta Pancakes with Tomato Sauce

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Another winner from Jamie Oliver. I have yet to complete one of these in 15 minutes, it’s more like 30 minute meals. I served this with crispy asparagus fries.

For the sauce
1 oz dried porcini mushrooms, soaked, drained and chopped. Reserve 1/2 the liquid
Red pepper flakes
2 cloves of garlic, minced
28 oz tomatoes, puréed
8 black olives, chopped
½ a bunch of fresh basil
Salt and pepper

For the pancakes
1 large free-range egg
16 oz ricotta cheese
1 tsp nutmeg
Zest from one lemon
1 c Parmesan cheese
2 TBSP flour
Salt and pepper

Combine tomatoes, porcini liquid, other sauce ingredients in a 3 qt saucepan over medium heat. Cook for 30 minutes, until thickened.

Combine ingredients for the pancakes in a large bowl. Heat a griddle over medium high heat. Scoop out about 1/4 c onto the griddle and cook for about 4 minutes, flip and cook for about 3 more minutes.

Serve a scoop of sauce with 2 pancakes.

Serves 4.

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