Italian filled pancakes

Ingredients for 4 servings:

• 120 g flour
• 300 ml milk
• 4 eggs, size L, fresh
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• n. B. olive oil for the pan
• 2 bell peppers, red and yellow
• 2 onions
• 1 large garlic clove(s)
• 4 small anchovy fillets from the jar
• 1 can of tomatoes, peeled
• ½ red chili pepper(s)
• 2 tbsp olive oil
• ½ tbsp rosemary
• 1 tbsp oregano
• e.g. salt and pepper
• 1 can tuna, in its own juice
• 2 tbsp parsley, chopped
• 5 tbsp Pecorino or Parmesan, grated
• n. B. Oil for the plate
• 4 tbsp Pecorino or Parmesan, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Frittate Ripiene – Sicily

Wash, trim, and deseed the bell peppers, then cut into strips and then into cubes. Peel and finely dice the onions and garlic cloves. Remove the canned tomatoes and roughly chop them. Finely chop the anchovy fillets. Deseed and finely dice the chili pepper. For the batter, combine the flour, milk, eggs, salt, and sugar. Let the batter rest for 30 minutes. In the meantime, heat olive oil in a lidded pan. First, sauté the bell peppers over medium heat, then the onions, then the garlic and anchovies until translucent. Then add the tomato and chili cubes to the pan, season with rosemary and oregano, and stir through. Cover the pan and simmer over low heat for 25 minutes. Add the chopped parsley and set aside. Stir the batter. If it’s too thin, stir in a little more flour; if it’s too thick, stir in a little more milk. It should flow well. Heat olive oil in a pan and fry thin pancakes one at a time. You will need two pancakes per person. Now add the tuna (without liquid) and the grated cheese to the cooled vegetable mixture, stir well, and season with salt and pepper. Lightly oil a microwave-safe plate. Place one pancake on top, spread some filling in the center, and cover with the second pancake. Press down lightly and add 1 tablespoon of grated cheese on top. Heat in the microwave and let the cheese melt. Repeat for each serving. You can also bake it briefly in an oven preheated to 220°C. Serve immediately. Serve with a small tomato salad, if desired.