Best Two Toned Farfalle By Salty Seattle Recipe By Tasty Recipes

CANTARELLE ITALIAN PANCAKES RECIPE BY TASTY

Cantarelle Italian Pancakes Recipe by Tasty image

There are plenty of pancake recipes out there, but nothing quite like these. In Italy, we fry our pancakes in olive oil and don't use any eggs. That's right - these are eggless pancakes, and trust me, they are going to be a new brunch staple in your house as well. These pancakes are great because they get tons of flavor from instant yeast and are stirred together quickly the night before you need them. All the prep is done in advance, and you can have the BEST pancakes any day of the week.

Provided by Joe Sasto

Time 10m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 ½ cups flour
1 ½ cups semolina flour
2 ¾ cups milk
¼ teaspoon dry instant yeast
1 teaspoon baking powder
3 teaspoons sugar

Steps:

Whisk together dry ingredients
Warm the milk to 90F and stir together with dry.
Cover the bowl and place in the refrigerator overnight
Remove from fridge 1 hour before using and place at room temperature
Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won't be disappointed.
Top with mixed macerated berries and a dollop of mascarpone. Enjoy!

Nutrition Facts : Calories 108 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, Sugar 2 grams

TWO-TONED FARFALLE BY SALTY SEATTLE RECIPE BY TASTY

Two-toned Farfalle By Salty Seattle Recipe by Tasty image

Here's what you need: flour, eggs, baby spinach, fresh turmeric, butter, flour, whole milk, parmigiano-reggiano, freshly ground nutmeg, salt, pepper

Provided by Chris Salicrup

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 cups flour, 1 3/4 cups (220 g) for yellow, 2 1/4 (280 g) cups for spinach, plus more for dusting
6 eggs, 3 each dough
2 cups baby spinach, packed
1 piece fresh turmeric, 2 inch (5 cm), finely chopped
4 tablespoons butter
4 tablespoons flour
4 cups whole milk
2 cups parmigiano-reggiano, finely grated
½ teaspoon freshly ground nutmeg
1 salt, to taste
1 pepper, to taste

Steps:

For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
Stir with a wooden spoon until a shaggy dough forms.
Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
Stir with a wooden spoon until a shaggy dough forms.
Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
Whisk in the flour and continue to cook for 2 minutes.
Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
Enjoy!