Potato pancakes, black sausage and onions
Blini is a thin pancake (a type of crepe) of mostly Polish, Belarusian, Russian and Ukrainian origin, made from flour, eggs, milk and yeast, which can be eaten cooked in the oven or fried, with or without filling.
This is a version of Joan Roca, who prepares them with potatoes instead of flour.
Chef: Joan Roca
Joan Roca is one of the three pillars that support this miracle called Celler de Can Roca. His specialty is salty cuisine. An educated, sensitive and discreet person, he is admired and loved by all his colleagues.
- The vinegar matured
- 100 g of protein
- 1 medium onion
- 40 g liquid cream
- 50 g of flour
- Extra virgin olive oil
- Salad sprouts
- 100 g of black sausage
- 250 g of potatoes
- 85 g egg yolk
- Peel the potatoes and boil them in salted water. Go through a fine grinder and keep hot.
- Peel and chop the onion very finely. Mash it in butter until well cooked. Mix the mashed potatoes with the onion, flour, egg yolks, egg whites, liquid cream and salt, making sure it is a fine and homogeneous paste.
- Cut the black sausage into thin slices.
- Put a non-stick pan with a little oil on the fire. When it is very hot, we will put with the help of a spoon small portions of pasta (pancakes) and on each of them a piece of black sausage. When they are golden, turn them so that they are cooked on the side of the sausage. In this way, the sausage will be part of the pancake itself.
- Arrange pancakes on one side of the plate, perched on top of each other.
- Accompanied by a salad of young shoots and a few points of aged vinegar.
Thanks for reading.