Polenta Pancake, Guanciale, Spinach & Egg, Tony O’Neill, Coppi
- For the pancake;
- 70g plain flour
- 75g Fine polenta flour
- 1tsp baking powder
- ½tsp salt
- 2tblsp sugar
- 165ml milk
- 1 egg
- 2tblsp melted butter
- For the filling;
- Knob butter
- 200g fresh spinach
- 160g Guanciale or pancetta diced
- 4tblsp tomato Passata
- 100g grated mozzarella
- 4 eggs
- Maldon salt & fresh ground black pepper to taste
Main InstructionsBack To All Recipes
- For the pancakes;
- Place plain flour, polenta flour, baking powder and salt into a bowl and set aside.
- Mix the milk and the egg together and beat lightly. Pour the milk and egg mixture into the dry ingredients and mix well. Slowly pour in the melted butter and mix well until a smooth batter.
- Set mix aside and allow to rest for 20mins.
- For the filling,
- Place a large pan over medium heat and add the knob of butter. When the butter starts to bubble add the spinach and cook for a minute or two until the spinach has wilted. Remove from the heat and season to taste with Maldon salt and black pepper. Place the spinach into a sieve and set the sieve over a bowl. Leave the spinach in the sieve to drain of all excess liquid.
- Place the pan back over medium heat and add the diced Guanciale or pancetta. Continue cooking over a medium heat, stirring all the time until the Guanciale is crisp and golden.
- Remove from the pan and place into a sieve to drain off excess fat.
- To cook the pancakes;
- Place a pan over hot heat, then turn the heat down to medium. Take a small ladle full of batter and pour into the pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a fish slice or palette knife, and cook for a further minute on the other side, then simply slide it out of the pan onto a plate.
- To serve;
- Place the four pancakes onto a tray and spread with passata.
- Remove the spinach from the sieve and make sure all liquid has been removed, dived the cooked spinach between the four pancakes. Then sprinkle over the cooked Guanciale and grated mozzarella.
- Crack an egg into the centre of each pancake and fold over. Season to taste with Maldon salt and black pepper.
- Place the pancake either into a Panini grill or straight into the oven and cook until heated through and the egg yolk is still soft and runny.