Procedure

SQUASH PANCAKES WITH RIGAMONTI BLACK ANGUS BRESAOLA

Steam or microwave the squash until soft, then puree. Stir the egg yolks and oil into the squash puree. Add the flour, baking powder, salt, pepper and Parmesan. If necessary, add one or two tablespoons of milk to thin the batter. Beat the egg whites until stiff, then fold into the batter. Cook the pancakes a few at a time, pouring ladlefuls of batter into a hot, oiled frying pan and flipping them when bubbles appear on the surface. Serve the pancakes with Rigamonti Black Angus Bresaola and goat’s cheese.