Golden Pancakes With Pecorino And Prosciutto Recipes

GOLDEN PANCAKES WITH PECORINO AND PROSCIUTTO

Steps:

• Sift flour and salt into bowl. Add egg, then gradually whisk in 1 1/2 cups water (batter will be thin). Pour batter through strainer set over measuring cup.
• Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to skillet; brush over skillet. Pour in 1/3 cup batter, immediately tilting skillet to allow batter to spread over bottom (if batter does not spread easily, thin with more water by teaspoonfuls). Cook until pancake is light golden on bottom, about 2 minutes. Turn pancake over and cook until bottom is light golden, about 1 minute. Transfer to paper towels. Repeat with remaining batter, adding 1 teaspoon oil to skillet for each pancake and stacking pancakes between paper towels. (Can be made 1 day ahead. Wrap layered with paper towels in foil and refrigerate. Heat foil packet in 300°F oven for about 15 minutes.)
• Sprinkle 2 tablespoons cheese over each pancake. Top each with 4 half-slices prosciutto. Sprinkle with pepper. Fold pancakes in half and then in half again, forming triangles. Transfer to plates.

GOLDEN, EXTRA FLUFFY PANCAKES

Steps:

• In a small bowl, whisk milk, egg, and oil together.
• In a larger bowl, combine all dry ingredients.
• Slowly add liquid mixture to dry mixture and whisk well.
• Spray large frying pan with cooking spray, and heat to medium heat.
• Wait until pan gets nice and hot.
• Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.
• Cook until both sides are golden brown.
• These can be frozen and toasted in the toaster to be reheated.
• They are wonderful reheated!
• Serve with maple syrup, or whatever you wish to put on your pancakes!

GOLDEN PANCAKES

Steps:

• In a blender, combine all ingredients. Cover and process for 1 minute. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

POTATO PANCAKES WITH SCALLIONS AND PROSCIUTTO

Steps:

• Preheat the oven to 200 degrees. Line a cookie sheet with paper towels and another with aluminum foil.
• Peel the potatoes and grate with a grater or the shredding blade of a food processor. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper. Mix to blend, adding a little more flour if it is too liquid.
• In a deep skillet or frying pan, add enough oil to reach a depth of about 1/4 inch. Heat to about 350 degrees on a frying thermometer. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula. Fry about 1 minute on each side, or until golden brown and crisp. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet. Change the paper towels as they absorb the oil. Place the cooked pancakes in the oven to keep warm. Continue frying, adding more oil as necessary. Serve hot or at room temperature.

GOLDEN OAT PANCAKES

Steps:

• In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt., Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

NECTARINE, PECORINO & PROSCIUTTO SALAD

Steps:

• Wash and cut the nectarines into thin slices. Keep the skin if you are comfortable with the quality of the produce.
• Shave the prosciutto into thin sheets.
• Make a dressing of your choice. I've done this with simple oil/vinegar, and it's also very good with a lemon poppy seed dressing.
• Toss the hazelnuts, cheese and dressing with the salad.
• If possible, plate the salad (this makes about six small or four larger servings) before taking them to the table.
• Arrange a fan of nectarine slices and a small heap of prosciutto on each plate.
• Sprinkle a little dressing over the top.