MINTED PEA AND HAM RICOTTA PANCAKES
INGREDIENTS Serves 2
- 1 garlic clove
- 2medium eggs
- 550g smoked cured pork loin
- 250g ricotta
- 100ml whole milk
- 75g plain flour
- 0.5 tsp baking powder
- 25g fresh mint
- 800g peas in pods
- 4 tbsp olive oil
DIRECTIONS
PREPARATION
Chop the garlic cloves. Separate the eggs. Remove and retain the leaves from the fresh mint. Shell, cook and cool the peas in pods.
METHOD
- Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
- Put the pork loin in a roasting tin and cook for 1 hour 20 minutes; remove from the oven and set aside.
- To make the pancakes, put the ricotta, milk, flour, baking powder and egg yolks in a large bowl; season. Whisk with an electric beater until smooth.
- Wash the beaters, then, in a separate bowl, whisk the egg whites until stiff.
- Roughly chop half the mint and stir into the ricotta mixture, along with half the peas..
- Fold in the egg whites.
- Cook the pancakes in batches of 4. Heat a quarter of the oil in a large non-stick frying pan. Drop in 4 spoonfuls of batter and cook for 2-3 minutes each side, or until golden. Transfer the pancakes to a plate and keep warm.
- Repeat, adding more oil to the pan when necessary, so you have 3 pancakes per person.
- Heat the remaining oil in a small pan, add the garlic and remaining peas, and cook gently for 1 minute; set aside.
- Put the pancakes in stacks on serving plates.
- Slice half of the pork loin and arrange on top (store the rest in the fridge and use for sandwiches and salads).
- Scatter over the remaining mint leaves. Serve with the pea and garlic mixture.