Cut the tomatoes into wedges, discard the seeds and chop into small dice. Peel and crush 1 clove of the garlic and mix in the tomatoes together with some chopped basil. Season well and mix in some grated Parmesan to bind. Slice the mozzarella and put on absorbent paper to dry from excess water before drizzling lightly with the olive oil. Place a spoon full of tomatoes in the centre of each pancake. Top with a slice of mozzarella, fold the pancakes over. Transfer onto a buttered baking tray, brush lightly with the melted butter and sprinkle with the Parmesan cheese. To prepare the ragout, crush the garlic, leaving it skin on and cook in a generous amount of olive oil. Next remove the garlic and add the seafood, cook until the shell fish is open. Remove from the heat and remove the flesh out of the shell fish and return to the obtained liquid. Stir in the salsa pronta, sprinkle with the chopped parsley and simmer for a few minutes over the heat. To serve, bake the pancakes in a hot oven for a few minutes until crusty. Spoon the sauce in the centre of a serving plate, lay the pancakes on top. Drizzle lightly with the olive oil and sprinkle with the pine nuts.

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