Sunshine Days

Ursula Ferrigno presents a collection of colourful dishes bursting with flavour

MINI PARMESAN PANCAKES Tortine di Parmigiano

This dish has many variations and can be served like a sandwich with creamy fresh spinach or cheese in the middle, or with roasted peppers or meats on the side for antipasti.

SERVES 4

2 large old potatoes

75g freshly grated

Parmesan cheese

1 egg

25g plain flour a little milk, for mixing

4 tablespoons olive oil sea salt and freshly ground black pepper fresh flat-leaf parsley, chopped, to garnish

Peel, then grate the potatoes into a bowl. Add the cheese, egg, flour, salt and pepper and enough milk to form a thick batter that is of a dropping consistency. Leave to stand for 15 minutes.

In a large frying pan, heat the oil, then drop in tablespoons of the mixture (you will need to cook the pancakes in batches). Fry for 7 minutes until golden brown on one side, turn and fry the second side until golden. Lower the heat and cook for a further 1–2 minutes. Drain on paper towels. Serve hot, garnished with parsley.