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Latest post from MARKSVEGPLOT – a blog about food and gardening in England”
A couple of days ago I wrote about making polenta chips with Sage. Here’s a photo of them served up with the dish I’m going to describe today: Broccoli and Gorgonzola pancakes.
The inspiration for this dish was the availability of another small batch of Purple Sprouting Broccoli spears from the garden.
These little spears are very delicate and could easily be overwhelmed unless treated with care, so I decided that they should be encased in some savoury pancakes. I made a batch of pancakes in the usual way – with flour, milk, egg and a pinch of salt.
I placed a generous slice of strongly-flavoured Gorgonzola cheese in the centre of each pancake and flanked it with a couple of Broccoli spears (which I had very briefly parboiled in advance).
I folded-in the ends of each pancake and then rolled it up and placed it seam-side down in an ovenproof dish.
I then made a Bechamel sauce, stirred in more Gorgonzola cheese and covered the pancakes with it. (If you don’t like strong blue cheese, this dish is not for you!)
Then into the oven with it for about half an hour, to warm it through and brown the top.
The pancakes were served with those polenta chips, and lots of salads.
To read more articles like this, on Gardening and Gastronomy, please visit * http://marksvegplot.blogspot.com/ *
2013-03-06 09:03:41
Source: http://marksvegplot.blogspot.com/2013/03/broccoli-and-gorgonzola-pancakes.html