APERITIVO MAY BE AN ITALIAN TRADITION, BUT THAT DOESN’T MEAN YOU CAN’T CELEBRATE SOME OF YOUR FAVOURITE BRITISH FLAVOURS WHEN IT’S YOUR TURN TO HOST!
Chef Marcus Wareing’s mini basil and ricotta pancakes with salmon are a perfect pairing for an https://www.aperolspritzsocials.com/how-to-make-an-aperol-spritz/ with friends. They’re one of the signature dishes at The Gilbert Scott, and now they can be one of the signature dishes of your kitchen, balcony, garden, or lounge too!
WHAT YOU'LL NEED
- 50g Butter, plus a little extra for frying
- 2 Onions, finely chopped
- 6 sprigs Thyme, leaves picked
- 4 tbsp Red Wine Vinegar
- 4 tbsp Crème Fraîche
- 200g Ricotta
- 2 medium Eggs, separated
- 40g Plain flour, sifted
- 6 slices Smoked salmon
- 24 small Basil leaves
HOW TO MAKE IT
Melt 50g of butter in a frying pan, then add the onions, thyme and a pinch of salt and cook for 8-10 minutes until soft. Add the vinegar and bubble until syrupy. Cool, then mix with the crème fraîche.
For the pancakes, mix the ricotta, egg yolks, flour and a pinch of salt together. Whisk the egg whites until fluffy and fold into the pancake mixture.
Heat a tablespoon of butter in a non-stick frying pan and drop small spoonfuls of the pancake mixture into the pan. Flatten slightly and cook until golden, then flip over and cook the other side. Do this in batches until you have 24 pancakes. Allow to cool.
Slice the salmon into thin strips and roll tightly. Spread some crème fraîche mixture onto each pancake, then top each one with a salmon roll and a basil leaf. Serve alongside an Aperol Spritz and raise your glass – Salute!