- For the mozzarella filling
- 200 grams Mozzarella
- 5 sundried tomatoes (in herb oil)
- 1 tsp balsamic vinegar
- For the green filling
- 150 grams Spinach
- 50 grams Arugula
- 2 Tbsps Pine nuts
- Basil (4-5)
- 40 grams pecorino romano (freshly grated)
- butter (for frying)
For the pancakes, mix flour, eggs, salt, pepper and milk together. Let rest for about 30 minutes.
For the mozzarella filling, chop drained mozzarella, dried tomatoes and basil leaves very finely. Mix with a bit of the herbal tomato oil and season with vinegar, salt and pepper.
For the green filling, rinse spinach and place a few leaves aside. Heat the rest in a saucepan over medium heat while stirring. Place in a colander, rinse, drain, squeeze and chop coarsely. Rinse arugula and chop. Roast pine nuts in a dry frying pan and chop coarsely. Chop basil. Mix spinach, arugula, pine nuts, basil and pecorino. Season with salt and pepper.
Mix half of pancake batter with reserved spinach leaves and puree with an immersion blender. Cook pancakes, making 3-4 green and 3-4 light colored. Spread the light colored pancakes with mozzarella mixture. Roll and cut into thick slices. Top with a piece of dried tomato and a basil leaf. Place wooden skewers into rolls. Spread green pancakes with spinach mixture, roll and cut into thick slices. Place wooden skewers into rolls. Serve warm.