Poffertjes with Parmigiano Reggiano and cabanossi - Netherlands
70 g plain flour
50 g butter, melted
3 small eggs
5 tbsp grated Parmigiano Reggiano
3-4 cabanossi (dried smoked sausage)
a few tbsp milk
1 tsp instant yeast
chives
brown sugar to taste
dutch sugar syrup (stroop)
salt and pepper
Heat a frying pan with the chopped cabanossi sprinkled with sugar. Cook until they caramelize. In a bowl, sift the flour and baking powder; add one egg at a time, butter, Parmigiano Reggiano, the cabanossi, the chives and one tablespoon of milk at a time until the mixture is smooth, but not too liquid. Season the mixture with salt and pepper. Allow it to rest for ten minutes. Heat a pan and pour in the pancake batter. Cook on both sides until golden brown. Serve with sugar syrup.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
Main courseCauliflower cheese pie
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
