- Published: September 01 2013 September 01 2013
Hope this finds you all well, healthy and happy!!
Ok, remember , we’re still dishing out a few snacks from Chef David Burke. This week I’m giving you some … “Prosciutto Mozzarella & Avocado Pancake Short Stacks”, what the @!!!#**???
The ingredients; 2 cups balsamic vinegar, 2 large Idaho potatoes – peeled, 3 shallots – peeled, 1 egg, 2 tbsp olive oil, ½ lb fresh mozzarella, sliced into ¼” rounds, 2 avocados – thinly sliced, 4 roma tomatoes – sliced into ¼” slices, 12 slices prosciutto (4 oz), ¼ cup chopped chives, sea salt and pepper to taste.
How to make it; In a medium pot, simmer balsamic vinegar over medium heat until about half is gone. Combine the potatoes, shallots, and egg in a food processor on the grater setting. Spoon the mix into a bowl; stir in salt and pepper. Heat olive oil in a large nonstick frying pan. For each pancake, cook 2 tablespoons of the mix until golden brown, turning often. Serve by layering pancakes, mozzarella, avocado, tomato, and prosciutto, then repeat. Top with the chopped chives and drizzle with the balsamic vinegar. Makes roughly 6 servings.
Yeah … I don’t know. I’m an old fashioned buttermilk and lots of syrup kind of guy! I’m sure it’s delicious though!
Hey, if you happen to have a favorite snack you’d like to share, please do. That’s you guys and gals at the gym and y’all out on the web. Send it in with all the details and I’ll be happy to post it for you.
See you at the gym!!!!!