Sicilian stuffed pancakes
Instructions
Sift the flour on work surface, place the Center eggs, a pinch of salt, butter, grated lemon rind and the marsala; work the ingredients, adding enough white wine to get a homogeneous dough; wrap it in a sheet of plastic wrap and let it rest for at least 30 minutes.
Roll out the dough into a thin sheet and cut many discs with a diameter of 8-10 cm.
Divide the cheese into thin slices.
Brush half of the disks of dough with the beaten egg white; place a few slices of cheese, brush with the aniseed liqueur and spolverizzarlo with a little sugar.
Place over another disk of dough and press the edges to seal the dough.
Fry the pancakes in plenty of hot oil until slightly Golden will be; drain on absorbent paper towels, sprinkle with the remaining sugar, sprinkle with warm honey and serve.
Ingredients and dosing for 8 persons
- 250 g of (or semolina) flour
- 300 g of fresh sheep's milk cheese
- 2 eggs
- 1 egg whites
- 3 tablespoons of sugar
- == 1 lemon (zest)
- 25 g of butter (or lard)
- Dry white wine
- 1 dram of aniseed liqueur
- 1 tablespoon of marsala wine
- 200 g of possibly bitter honey
- 1 pinch of salt
- Abundant of peanut oil for frying