31 May, 2013

Rye flour pancakes with ricotta and fresh fruit



Rye flour pancakes with ricotta and strawberries

I often hear people say they don't have breakfast either because they don't have time or because they can't force themselves to eat anything early in the morning.
For me neither time nor lack of appetite in the morning are a question. Five minutes can be sufficient to sit down, but if I have half an hour, I'll enjoy it from the first to the last minute, too. In fact, it is rather common thing to see me sitting at the kitchen table with my coffee and breakfast, on lazy weekend mornings, enjoying my breakfast slowly, starting much before my husband enters, swallows his latte macchiato and a couple cookies, and still sitting there long after he's moved on. I just love those moments. I enjoy breakfast more than other meals.
Lack of appetite? I don't even know what that is!!! Even if I get up at 5 am I can't do anything until I've had my breakfast first.

Rye flour pancakes with ricotta and cherries

Now, what to eat for breakfast is such a diverse concept from country to country.
And it is probably the meal that has undergone major change since I moved to Italy.
My mother always prepared us savory breakfasts. Meat in some form was often a guest at our breakfast table. And it's actually the part I never really enjoyed. I always prefered all sorts of other things, from eggs, patès, vegetables, and God knows what else that used to sit on our breakfast table. And we used to have breakfast all together like at all other meals.
In Italy, the concept of breakfast as such, I've seen only in the TV commercials. At least it's how it works in my family. Everybody gets up at different moments, and have breakfast when and how they like, if having any. Nobody prepares really breakfast.  A pot of coffee and whatever you grab on the go, a cookie, a slice of bread, or a cake, or a crostata, cereals, a brioche or croissant.  Notice the difference? Only sweet stuff. Well that's Mediterranean breakfast style, as opposed to Continental one, as they call it here.
And it's also how things you eat are perceived. I remember when I just moved here, and prepared French toast once. Everybody was looking at me as if I were an alien. You eat such heavy, caloric stuff?!? Yea, and I enjoy them, too. But, is your croissant filled with pastry cream or Nutella really so much lighter than my French toast? And healthier?  I don't know...
But, fine, let's forget about philosofic matters and let's just grab something that I'm sure none of you would refuse neither at breakfast nor as a dessert at the end of a meal. Actually, I might have this for lunch as well...
It's good, it's healthy, it's light. Everyone satisfied?
Just grab your fork and be my guests. Strawberry season is almost over, but there's lots more juicy fruit coming in.

Rye flour pancakes with ricotta and strawberries

Rye flour pancakes with ricotta and fresh fruit
(from Cucina naturale magazine)

for pancakes:
* 2 eggs
* 2 TBspoons sugar
* 50 g wheat flour
* 75 g rye flour
* 250 ml milk
* 1 teaspoon ground cinnamon
* a little salt

filling:
* 250 g ricotta cheese
* 1/2 lemon (organic)
* 3 TBspoons powdered sugar
* 250 g fresh fruit (strawberries, cherries, peaches, etc.)

Put the eggs in a mixing bowl, add a little salt and whisk a little bit. Add both flours sifted together, and then sugar and cinnamon. Add the milk pouring it slowly while whisking to get smooth batter.
Let the batter rest for 1 hour.
Warm up a skillet that you lightly oiled first.
Stir the batter well and then pour a little at a time into a warm skillet forming 10 cm round pancakes. Cook them until golden underneath, flip and cook on the other side, too. Move them on a plate once they're done.
For the filling, wash the lemon and grate the zest first and sqeeze the juice next.
Wash, dry and cut the fruit into small pieces.
Whisk the ricotta cheese with sugar, lemon zest and juice until creamy. Mix in the chopped fruit.
Assemble little pancake cakes with three pancakes and ricotta fruit filling in between. Decorate with more fresh fruit or chocolate sauce ot whatever you like.


Rye flour pancakes with ricotta and strawberries

Pancakes con farina di segale alla frutta e ricotta
(da Cucina naturale)

per i pancake:
* 2 uova
* 2 cucchiai di zucchero
* 50 g di farina di grano
* 75 g di farina di segale
* 250 ml di latte
* 1 cucchiaino di cannella in polvere
* un po' di sale

per il ripieno:
* 250 g di ricotta
* 1/2 limone non trattato
* 3 cucchiai di zucchero in polvere
* 250 g di frutta fresca (fragole, ciliegie, pesche, ecc.)

Mescolate le uova con il sale in una ciotola sbattendole leggermente con una frusta a mano. Aggiungete le due farine precedentemente mescolate e setacciate, e poi lo zuccher, la cannella e alla fine versateci piano il latte mescolando poi con la frusta per ottenere una pastella liscia senza grumi.
Lasciate riposare la pastella per 1 ora.
Scaldate una padella leggermente oleata.
Versateci un po' di impasto nella padella calda formando dei piccoli pancakes da 10 cm di diametro. Quando sono dorate sotto, giratele e cuocetele anche dal altro lato.Una volta cotte, trasferitele su un piatto.
Per il ripieno, lavate e asciugate il limone. Grattugiatene la scorza e poi spremete il succo.
Lavate e asciugate la frutta e poi tagliatela a pezzettini.
Mescolate bene la ricotta con lo zucchero, la scorza e succo di limone, fino a ottenere una crema.. Unite la frutta tagliata..
Formate piccole torrette con tre pancakes e aggiungete il ripieno tra due strati.
Decorate con la frutta fresca e a piacere servite con la salsa al cioccolato.


Rye flour pancakes with ricotta and cherries

Ražene palačinke s ricottom i voćem
(iz časopisa Cucina naturale)

za palačinke:
* 2jaja
* 2 žlice šećera
* 50 g pšeničnog brašna (bijelog)
* 75 g raženog brašna
* 250 ml mlijeka
* 1 žličica cimeta
* malo soli
* ulje za pečenje

punjenje:
* 250 g sira ricotte
* 1/2limuna
* 3 žlice šećera u prahu
* 250 g voća (jagoda, trešanja, bresaka, itd.)

Razmutite jaja s malo soli, u zdjeli pjenjačom, dodajte oba brašna prosijana skupa, a zatim šećer, cimet i polako dodajite mlijeko da se ne stvore grudice.
Ostavite tijesto da odmori 1 sat.
Zagrijte malo nauljenu tavu.
Promiješajte tijesto pa stavljajte žlicom ili manjom grabilicom na vruću tavu tako da dobijete deblje palačinkice promjera oko 10 cm. Okrenite ih i zapecite i s druge strane, a zatim vadite na tanjur.
Za nadjev, operite i posušite (neprskani) limun. Naribajte koricu 1/2 limuna i iscijedite sok.
Voće operite, posušite i narežite na kockice.
Pomiješajte dobro ricottu sa šećerom, koricom i sokom limuna da postane kremasta. Umiješajte nasjeckano voće.
Napravite tortice od 3 palačinkice - na svaku stavite dio pripremljene kreme od ricotte i voća.
Ukrasite komadićima voća.


Rye flour pancakes with ricotta and strawberries

9 comments:

  1. Io non ho mai mancanza di appetito a colazione, anzi e' forse il mio pasto principale. Faccio sempre colazione altrimenti credo che andrei in crisi gia' dopo un'ora. E nel fine settimana mi piace proprio abbondare.
    Non ho mai fatto pancakes con la farina di riso. Hanno un aspetto delizioso con quella cremina di ricotta li a fare capolino.

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    Replies
    1. ci assomigliamo ;)
      è la farina di segale, non di riso

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  2. Krasota! Palačinke već tradicionalno obožavam, a punjenje je odlično, baš nekako i prikladno za doručak. Inače, ni ja nemam problema s apetitom ujutro - to mi je najdraži obrok u danu :)

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  3. This recipe sounds like something I could eat morning, noon or night. Thanks for the recipe.

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  4. These pancakes look wholesome, Dajana.
    Wish you a great weekend!
    Angie

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  5. Izvrsne palačinke, jako mi se sviđaju po sastojcima, ali i kako izgledaju. Pa još punjenje, ....., doručak i slastica koja se ne odbija !

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  6. ciao! complimenti per il tuo blog.. e davvero bellissimo!!!
    you have great recipes and beautiful pictures!!!

    take care and wish you a lovely weekend.
    xoxo,Meg of Sweet Gala's

    ReplyDelete
  7. Grande post, devo provare!
    La cucina è anche la mia passione nei tuoi articoli si può anche vedere! Saluti

    ReplyDelete

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