PANCAKE WITH PANCETTA LEEK AND PARMESAN SERVED WITH LEMON VINAIGRETTE

A nice thick pancake served with Pancetta cooked with leeks and Parmesan cheese and finished with a drizzle of lemon vinaigrette. This recipe could serve 2 big portions but due to the richness of the dish and the dish itself being very filling, i would recommend a serving of four. Basically this is a tarted up version of a ham and cheese pancake, but all the better for it!

THE RECIPE;

4 pancakes

1 tbsp olive oil

2 tsp of unsalted butter

6 slices Pancetta

50g leek(white and light green part)

25g onion

20g freshly grated Parmesan cheese

3g flat leaf parsley

4 tbsp of double cream

1 clove garlic

A splash of dry vermouth/ noilly prat

1/4 tsp of lemon vinaigrette

GARNISH;

Leaf salad

Lemon vinaigrette

TO MAKE LEMON VINAIGRETTE;

Place 2 tbsp of fresh lemon juice into a shaker or squeeze bottle, add a small pinch of sea salt and shake to dissolve. Now add 5 tbsp of extra virgin olive oil, shake again and add a pinch of sugar.

Taste and if required adjust seasoning. A pinch of freshly ground black pepper can be added if desired.

METHOD;

Add the olive oil and butter to a pan once hot add the onion and leek cook for 1 minute add the garlic cook for a further 30 seconds, then add the Pancetta. As the Pancetta starts to cook add a splash of dry vermouth, once the pancetta has crisped a little add the cream and 1/4 of a tsp of lemon vinaigrette, cook for a further minute then add the Parmesan and chopped parsley. Cook for a further 2 minutes and take off the heat.

TO FINISH;

Fold a pancake in half and spoon a 1/4 of the Pancetta filling into the middle, now fold again so that it looks like a little horn, place onto a plate. Dress the salad leaf with lemon vinaigrette and place alongside the pancake and drizzle some vinaigrette around the plate.