For the pancakes:
For the pancakes, mix the egg, milk and half of the oil in a jug. Sift the flour into a bowl and gradually beat in the egg mixture to make a smooth batter.
Heat a 17.5cm (7in) frying pan and add wipe some of the oil all over.
Pour 1/8 of the batter into the pan, swirling around to spread the batter.
Cook for 1-2 minutes until the batter is set and golden on the base.
Flip over and cook for a further 1-2 minutes until golden on the base.
For the meatballs:
Mix the meat with the spring onions, garlic, shallots, chilli and herbs.
Season and then add the egg yolks and half of the breadcrumbs.
Roll into small balls and then roll in the remaining breadcrumbs until they are completely coated.
Pan fry in the olive oil for about 3- 4 minutes until golden.
For the sauce:
Make the tomato sauce; heat the oil in a frying pan, add the onion and the garlic and cook for three minutes until soft but not brown.
Add the jar of Passatta, and simmer for 20 minutes.
For the béchamel:
Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute.
Add the milk a bit at a time, stirring (or whisking) all the time to ensure there are no lumps.
Continue adding until you have made a smooth white sauce.
Pre-heat the oven to 200°C/gas mark 6.
Mix together the tomato and béchamel sauces until they are marbled.
Spread some of the sauce mix in the bottom of a gratin dish.
Layer with pancakes and then top with meatballs, drizzle with egg wash and then parmesan.
Continue in this fashion until you finish with a layer of pancakes; dot the top layer with butter and then place 2 more pancakes on top of this.Bake for 30 minutes before serving.
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