Red onion pancake with stracciatella, tomatoes and salad
A crispy onion pancake meets creamy stracciatella, fresh tomatoes and crunchy salad. A simple yet refined summer dish that delights with harmonious flavors and the perfect balance between warmth, freshness and different textures.
- • 160 g spelt flour
- • 400 ml milk
- • 2 tbsp extra virgin olive oil
- • Salt
- • 2 eggs
- • 300 g red onions
- Creamy stracciatella
- Fresh or dried tomatoes
- Salad
Slice the red onions into thin rings.
In a bowl, combine the spelt flour, milk, eggs and extra virgin olive oil. Mix until you obtain a smooth and homogeneous batter, then season with salt. Add the onions and gently mix until well combined.
Preheat the oven to 200 °C (392 °F) conventional heat. Spread the batter evenly on a baking tray lined with parchment paper and bake for approximately 25 minutes, until the onion pancake is golden and lightly crispy.
Cut the pancake while still warm into six pieces. Top each piece with a generous amount of creamy stracciatella, fresh or dried tomatoes and crunchy salad. Fold gently and serve immediately.
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