Devised exclusively for SCIB by celebrity chef Brian Turner
MOZZARELLA PANCAKES WITH A SPICY TOMATO SAUCE.

Serves 4.

Ingredients

PANCAKE BATTER: Flour, milk, eggs and salt
250g Mozzarella
125g Ricotta
30g chopped parsley
salt and pepper
900g ripe tomatoes
4tbsp olive oil
1 red chilli
2 chopped shallots
2 cloves crushed garlic
½ tsp chopped oregano
100ml tomato juice
250ml chicken stock

Method

1. Make 8 pancakes and put to one side.
2. Pass ricotta through a sieve into a bowl.
3. Chop mozzarella into small bits, add to ricotta, then add 30g parmesan and parsley and season.
4. Spread this mixture over the pancakes, fold the pancakes in half and then quarters.
5. Lay in a buttered earthenware dish.
6. Meanwhile make the sauce.
7. Heat the oil, add the garlic, shallots and chilli.
8. Sweat off but do not colour.
9. Take the seeds out of ½ of the tomatoes, chop the rest up and with the seeds, put into the shallot mix.
10. Cook for 5 minutes, add stock, oregano and tomato juice.
11. Cook for 20 minutes until it starts to thicken.
12. Pour through a sieve and then pour over the pancakes.
13. Sprinkle with the chopped flesh of previously deseeded tomatoes.
14. Sprinkle with parmesan and bake on 200°C for 15 minutes.
15. Serve.

Hints & Tips:

Cheese alternatives – Doux de Montagne, Roquefort or Appenzelle.
Tips – Don’t make the pancakes too soon. Or you could always use ready made pancakes. Use marjoram as an alternative to oregano.