Blinis with ham, broad beans and sun-dried tomatoes
This entrèe, or, if you prefer, a midweek quick dinner, is simple and very fast to make… And eat!
For the blinis:
75 g of buckwheat flour
35 g of flour
1 and half teaspoon of chemical yeast
1 egg
180 ml of milk
30 g of melted butter
Mix all the ingredients until you obtain a smooth and thick butter.
Heat a heavy bottomed pan. When hot, add spoonful of the batter, well distanced and cook until bubbling, then turn the blinis and cook for a minute or so. Lay them on a plate and fill them with thin slices of San Lorenzo’s Prosciutto crudo friulano pesante, fresh broad beans and San Lorenzo’s sun-dried tomatoes in extra-virgin olive oil. The perfect grub!
