lunedì 8 settembre 2014


Appetizer - Can be lactose free (read notes at bottom)

Thanks to our Italian friend Felicita` Piena for this recipe!

200 grams (about 1 1/2 cup) Italian 00 flour
1 tsp baking powder
1 can Italian tuna in olive oil, drained
50 gr. (about 3 tbsp) grated Parmigiano Reggiano
1 egg
Salt, if needed.

Mix flour, egg, baking powder, parmigiano and water until you obtain a smooth batter, then stir in tuna, drained and crumbled. Adjust with salt, if needed.

Warm up the griddle or a non-stick skillet lighty greased and cook your tuna pankes (as you would do with any other pancakes).

Serve warm in a mixed appetizer.

- For this recipe it is mandatory to use real good tuna (like the Tonnino that we carry) and high quality ingredients, given the fact there there are just a few of them.
- Quantity depends on how big you're making your pancakes, I think mine were a little too big.
- You can add chopped fresh parsley and grated lemon zest.
- If there are lactose intolerant people, avoid parmigiano!

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