Prepare a neat lunch to please the whole family! Be sure to check out recipe tips.

Dough Ingredients

  • 1 cup wheat flour (tea)
  • 3 cups of milk (tea)
  • 2 tablespoons of oil
  • 1 ovo
  • salt to taste
  • Oil for greasing

Stuffing Ingredients

  • 1 cup cream (milk)
  • 2 cups cream cheese (cream)
  • 50 grams of grated parmesan cheese
  • ½ cup diced bacon (fried)
  • 1 cup mozzarella cheese (shredded)
  • ½ cup shredded provolone cheese

Sauce Ingredients

  • 1 minced garlic clove
  • 2 tablespoons olive oil
  • 2 kg of ripe tomatoes
  • Black pepper to taste
  • salt to taste
  • 2 teaspoons oregano

Pasta Preparation Method

  1. In a blender, beat the dough ingredients until smooth.
  2. In a non-stick frying pan greased with oil, place a small spoonful of dough and fry on both sides until lightly golden.
  3. Repeat until all the dough is used up. Reserve.

How to Prepare the Stuffing

  1. In the blender, beat the cream of milk, the cottage cheese and the Parmesan cheese.
  2. Add the bacon, mozzarella and provolone and mix with a spoon.
  3. Place portions of the stuffing over the dough, roll it up like a rocambole and shape the pancakes.
  4. Place in medium refractory.
  5. Preheat the oven to medium temperature.

Sauce Preparation Method

  1. In a pan, over medium heat, heat the oil, brown the garlic, drain and set aside.
  2. In the blender, beat the fried garlic with the tomato, pepper, salt and oregano until you get a sauce.
  3. Transfer to a pan and lead to low fire for 15 minutes.
  4. Distribute this sauce over the pancakes and take it to the oven for 15 minutes or until the cheese melts.
  5. Serve immediately.

Mother’s Tips

Try to use a small skillet already the ideal size for pancakes.

See also stuffed spinach pancake

Yield of 8 servings


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