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Three cheese kale pancakes
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200g pack essential Waitrose Kale
250g tub essential Waitrose Italian Ricotta
40g essential Waitrose Grated Parmigiano Reggiano
480g pack 8 Waitrose Pancakes
555g jar essential Waitrose Tomato, Onion & Garlic Pasta Sauce
150g tub essential Waitrose Italian Mozzarella Cherries, drained
1. Preheat the oven to 200°C, gas mark 6. Cook the kale in a large pan of boiling water for 8–10 minutes until tender. Drain and cool, squeezing out any excess water. Roughly chop, discarding any large stalks then transfer to a bowl.
2. Add the ricotta and Parmigiano Reggiano to the kale and mix well. Divide the mixture between the pancakes, rolling up each one to enclose the filling.
3. Pour half the sauce into the base of a large heatproof dish and lay the pancake rolls snugly on top. Pour the rest of the sauce over the centre of the pancakes and scatter over the mozzarella cherries. Bake for 30 minutes until bubbling and piping hot.
To add even more Italian flavour, add some freshly chopped basil to the ricotta before mixing with the kale.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.