Sunday, 6 February 2011

salentine pancakes


-500 gr. white flour

-gr. 200 of peeled tomatoes

-300 gr. pitted black olives

-2 tablespoons capers

-1 bunch of parsley



-extra virgin olive oil


To the batter to pancake already prepared with flour and water in a large bowl, add the olives, capers, tomatoes cut into pieces and let it drain, the chopped parsley. We blend well and you take spoonfuls of batter with a wooden spoon and pour oil into a frying pan over medium heat and Brown, then FRY and taking away the pancakes and perched on absorbent paper.

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