John Myers
Ingredients for the dough:
- 250ml lukewarm milk
- 150g flour
- 3 eggs
- 0.5 tsp baking powder
- 1 pinch Salt
- for frying: clarified butter
- 100 g Gorgonzola
Whisk together the milk, eggs, flour, baking powder, and salt and leave to rest for 20 minutes. Heat clarified butter in a smaller pan and add batter for 1 thicker pancake. Fry the pancake until golden brown, then flip. Now spread small Gorgonzola pieces on the hot surface. Reduce the heat and finish baking the pancake. The cheese should flow well over time. Keep the pancake warm and cook the rest of the pancakes in the same way.
Ingredients for the topping:
- 2 Radicchio Trevisano
- olive oil
- Salt
- pepper
- sugar
- 3 tbsp pine nuts
- alternatively: almond sticks
Clean the radicchio and cut it in half lengthways. Divide the halves again. Heat the olive oil in a pan and fry the radicchio. Season with salt, pepper, and a little sugar. Continue to sauté for 1-2 minutes over moderate heat until it breaks down and the leaves are softening a bit. Roast the pine nuts without fat.
Ingredients for the vinaigrette:
- 1 tbsp honey
- 2 tbsp olive oil
- 2 tbsp white crema di balsamic
- 1 organic lemon
Mix honey with olive oil and Crema di Balsamico, then season with plenty of lemon juice. Remove the zest from the lemon with a chisel and set it aside to serve.
Serve:
- fresh horseradish
- 3 stems Parsely
Arrange as follows: Place the pancakes on plates and place radicchio in the middle. Drizzle the vinaigrette over the radicchio and pancakes. Scatter over the pine nuts, lemon zest, and freshly grated horseradish. Decorate with parsley leaves.
