Pancake with Pork and Four Cheeses
A dish by Bulgarian chef Shishkov.
⏱️ Prep: 120 min
Ingredients
| 600 г | pork meat for cooking (Порция свежест) |
| 2 бр. | carrots |
| 2 бр. | zucchini |
| 50 г | Scamorza smoked kashkaval |
| 50 г | Lovilio gorgonzola |
| 50 г | Milbona emmental |
| 200 мл | Pilos cooking cream |
| 100 г | Bluedino kashkaval |
| 3 бр. | egg yolks |
| 3 бр. | garlic cloves |
| 450 г | Icefield spinach |
| 50 г | Pilos German butter |
| — | salt and black pepper |
| 250 мл | Pilos fresh milk |
| 3 бр. | eggs |
| — | pinch of salt |
| 100 г | Castello flour |
| 10 г | Pilos German butter (for pancakes) |
Instructions
Preparation time: 2 h. For 3 servings.
- Cut the meat into small cubes and boil it until tender. Boil one zucchini and one carrot separately and chop them finely. In a pan heat half of the butter and add the meat, the carrot, the zucchini, the grated cheeses (except the kashkaval), add 100 ml of cream and season with salt and black pepper. Cook until thickened.
- Prepare the pancake batter by whisking the fresh milk and the eggs and gradually adding the sifted flour and the salt. Use butter to grease the pan in which you cook the pancakes.
- Fill the finished pancakes with the mixture and roll them up. Arrange them in a baking dish, and separately in a bowl whisk the yolks with the remaining cream and pour this mixture over the pancakes. Grate the kashkaval on top and bake for 10 min in an oven heated to 200°C.
- Separately cut the other zucchini and carrot into half-moons and braise them until tender in the remaining butter. Once softened, add the chopped garlic and the spinach, season with salt and black pepper and cook for a few more minutes.
- Serve the braised vegetables as a base and place the pancake, cut in two, on top.