Golden Pancakes With Pecorino And Prosciutto Recipes

RICOTTA PANCAKES WITH ROASTED GOLDEN DELICIOUS APPLES AND ROASTED PROSCIUTTO

Steps:

• Preheat oven to 400 degrees F.
• On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
• Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
• Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
• Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
• To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.

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.

PEAR, PECORINO, AND PROSCIUTTO PANINI

Steps:

• Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
• Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread.
• Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.