Nutrition Facts
4 servings
4
Recipe for Bolognese Pancake
If you're looking for an original dish that combines Italian flavors with traditional influences, this buckwheat galette with a meat sauce will delight your taste buds. The crispy buckwheat batter envelops a generous and flavorful filling. Sun vegetables add freshness and color, while the slow-cooked meat provides creaminess. A successful pairing between a galette and meat sauce, enhanced with peppery arugula and shaved cheese.
For the dough
300 Buckwheat flour
1 Egg
55 Cold water
3 pinches Salt
For the topping
600 Ground meat
50 Grated Parmesan
4 Arugula
2 Onion
1 Carrot
1 Red bell pepper
1 Yellow bell pepper
1 Lemon
½ Eggplant
1 clove Garlic
1 Tomato concentrate
Olive oil
4 Basil
Provençal herbs
Nutmeg
Salt
Pepper
Directions
1
Sauté the bell peppers and eggplant in olive oil, sliced thinly. Arrange on plates, then add the arugula on top and large shavings of Parmesan cheese. Drizzle with oil and lemon juice.
2
Sauté the onions in a skillet while the diced carrot cooks in boiling water or steam to retain the vitamins, then add the ground meat to the onions along with the garlic. Next, add the carrot to the meat and pour in the tomato paste. Simmer until the tomato juice has almost evaporated, about 20 minutes over medium heat.
3
Prepare the dough. Mix flour and salt. Gradually add water while stirring. Add the egg. The dough should be smooth and fairly "heavy" without lumps.
4
To finish, grease the skillet with butter and oil, pour in the batter, and cook on each side until it is almost brown. Once the pancake is cooked, add a piece of butter and the filling in the center, then fold the edges over. Enjoy!
Ingredients
For the dough
300 Buckwheat flour
1 Egg
55 Cold water
3 pinches Salt
For the topping
600 Ground meat
50 Grated Parmesan
4 Arugula
2 Onion
1 Carrot
1 Red bell pepper
1 Yellow bell pepper
1 Lemon
½ Eggplant
1 clove Garlic
1 Tomato concentrate
Olive oil
4 Basil
Provençal herbs
Nutmeg
Salt
Pepper
Directions
Directions
1
Sauté the bell peppers and eggplant in olive oil, sliced thinly. Arrange on plates, then add the arugula on top and large shavings of Parmesan cheese. Drizzle with oil and lemon juice.
2
Sauté the onions in a skillet while the diced carrot cooks in boiling water or steam to retain the vitamins, then add the ground meat to the onions along with the garlic. Next, add the carrot to the meat and pour in the tomato paste. Simmer until the tomato juice has almost evaporated, about 20 minutes over medium heat.
3
Prepare the dough. Mix flour and salt. Gradually add water while stirring. Add the egg. The dough should be smooth and fairly "heavy" without lumps.
4
To finish, grease the skillet with butter and oil, pour in the batter, and cook on each side until it is almost brown. Once the pancake is cooked, add a piece of butter and the filling in the center, then fold the edges over. Enjoy!
Notes
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