SAVORY PANCAKES WITH WILD FENNEL AND CHARD (CATTAS DE FINUCRU AND BEDA)


SAVORY PANCAKES WITH WILD FENNEL AND CHARD (CATTAS DE FINUCRU AND BEDA)

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Typical salty pancakes originating from Barbagia (Nuoro), called: cattas, cathas o ‘athas. Their ingredients are very simple: fennel and chard (in Sardinian fennel: finucru, anis, ‘inucru,’ inulhu and bieta: beda, see, ‘eda,’ eta). Fennel and chard fritters are excellent as an appetizer or side dish.

INGREDIANTS

  • bunch of wild fennel
  • bunch small and tender wild beets (or organic)
  • organic eggs
  • 3 or 4 tablespoons of organic flour
  • 1 or 2 tablespoons plain water
  • to taste whole sea salt

INSTRUCTIONS

  1. Clean and peel the vegetables, remove the hard parts and chop finely.
  2. Add the other ingredients: whole eggs, flour, water and 1 generous pinch of salt. Mix well.
  3. Fry in plenty of hot but not steaming olive oil, spoonful of the mixture.
  4. Turn the pancakes on both sides, just golden remove them from the pan with the spatula and place them on a bowl covered with absorbent paper, salt lightly.
  5. Serve immediately, otherwise they lose their crunchiness. They are also good cold though!

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