Silverbeet and ricotta pancakes

Silverbeet is still growing beautifully, and the new seasons seedling plants are growing apace. Make use of this nutritious vegetable with a delicious Italian style filling for pancakes or pasta. ​ I've adapted this from a pasta recipe of Rose Gray and Ruth Rogers. If you make your own pasta, this filling is delicious rolled in a sheet of fresh hand made pasta tied at intervals with string, then poached in boiling water and sliced. ​ Otherwise, a lacy, thin crepe/pancake mix is a delicious alternative. ​ Finish the dish off with sage butter. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Ingredients: ​ 20g butter 1/2 onion, peeled and finely chopped a handful of fresh marjoram or parsley 9 leaves of fresh silver

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