2 T. light olive oil
1/2 lb. fresh shiitake mushrooms; stems removed, sliced 1/4-inch thick (save the stems for stock)
salt and pepper
3 garlic cloves, finely chopped
2 scallions, both white and green parts, thinly sliced
1 bunch of spinach, stems removed, thoroughly washed, about 8 cups packed
2 eggs, separated
1/2 lb. ricotta cheese, about 1 cup
1/2 c. milk
1/2 c. unbleached white flour
1 t. baking powder
2 oz. mild goat cheese, crumbled, about 1/2 cup
vegetable oil for frying
Heat 1 tablespoon olive oil in a large skillet and add the mushrooms, 1/4 t. salt and a few pinches of pepper. Saute over medium heat for 3 to 5 minutes. Add the garlic and scallions and cook for 1 to 2 minutes more. Transfer the mushrooms to a bowl.
Wilt the spinach over medium heat with the remaining tablespoon olive oil, 1/8 t. salt and a few pinches of pepper. Allow the spinach to cool, then squeeze out the excess liquid in small handfuls and coarsely chop. Toss the spinach with the mushrooms.
Beat the egg whites to stiff peaks. In a medium-size bowl, combine the egg yolks, ricotta and milk. Stir in the flour, baking powder, 1/4 t. salt, and a pinch of pepper. Stir the vegetables and goat cheese into the mixture; fold in the egg whites.
Spoon the batter into a lightly oiled skillet or griddle over medium-high heat, making 3-inch cakes. Cook each side for about 3 minutes, until browned, turning the cakes only once. Do not flatten them with the spatula.
Makes 24 3-inch pancakes; serves four to six. Serve with Salsa Verde.
½ c extra virgin olive oil
1 scallion, white and green parts, coarsely chopped
1 small garlic clove, chopped
1 packed cup parsley sprigs
1 packed cup watercress sprigs
½ t salt
2 to 3 pinches of pepper
½ T fresh lemon juice
1 t Champagne vinegar
½ t drained capers, rinsed
Place the olive oil in a blender; add the remaining ingredients and blend until smooth. Serve this sauce freshly made.
Source: "Field of Greens" by Annie Somerville, p. 226
Prepared by: Stacey for the January 2004 meeting