Chickpea pancakes with stracciatella, anchovies, and quail eggs
These chickpea pancakes with stracciatella, anchovies, and quail eggs are a savory version of the famous American pancakes and we offer them as an original cold appetizer.
Ingredients · Servings 4-6 people
- 150 g burrata stracciatella
- 120 g anchovies in oil
- 85 g latte
- 85 g 00 flour
- 65 g chickpea flour
- 20 g rocket
- 8 g fresh brewer's yeast
- 30 very fresh quail eggs
- 2 beefsteak tomatoes
- 1 chicken egg
- clarified butter
- extra virgin olive oil
- sale
- baby
Method · 50 minuti più 12 ore di riposo
- Place the quail eggs in the freezer overnight, then remove them from the freezer and let them sit at room temperature for 2 hours. Then, shell them, discarding the melted whites; wash the yolks, which should be firm.
- Dissolve the brewer's yeast in the lukewarm milk.
- Mix the two flours with a pinch of salt, add the egg, the milk with the yeast, and 100 g of water. Cover the mixture with plastic wrap and let it rise for a couple of hours.
- Melt a knob of clarified butter in a pan and pour in the batter, a ladleful at a time, cooking the pancakes for about a minute on each side, until golden brown. You should have about ten.
- Cut the anchovy fillets in half lengthwise.
- Slice the beef hearts very thinly and season them with oil and salt.
- Arrange the beef heart slices on the pancakes, then top with the quail egg yolks, stracciatella tufts, anchovies, arugula, and a sprinkling of pepper.
Savory pancakes, the recipe with stracciatella, anchovies, and quail eggs.
The recipe is by chef Claudio Sadler. The dough is made with 00 flour and chickpea flour, salt, eggs, and yeast dissolved in milk and water. The pancakes are garnished with slices of fried tomato, quail egg yolks, stracciatella tufts, anchovies, arugula, and pepper.
