Wash and cut the cauliflower and boil in a saucepan for 15 minutes. Wash the stinging nettle or spinach leaves and briefly blanch them in hot water. Once the cauliflower has cooled down somewhat, slice it.
For the pancake batter, crack the eggs into a bowl, add the milk and whisk. Drain the blanched spinach leaves, add them to the batter and stir. Add a little salt and pepper, then blend the batter. Add the flour and whisk the mixture again.
Cut the rind off the Speck Alto Adige PGI, then dice the speck. Add the diced speck to the dough and mix well.
Heat a little oil in a frying pan and briefly sauté the chopped onion. Wash and deseed the pepper, slice it and add it to the frying pan.
In the meantime, heat a little oil in a separate frying pan. Ladle some of the batter into the frying pan. Cook the pancake, flipping it once.
Add the cream to the sautéed vegetables, stir and leave to reduce.
Slice the mozzarella. Distribute the cauliflower across the pancakes. Season the sautéed vegetables with salt and pepper and spoon them over the cauliflower. Lightly salt the mozzarella and place it on top of the dish. Finally, add the sliced speck. Fold the pancake and garnish with finely chopped chives.
We recommend that you serve this dish with a South Tyrolean St. Magdalena.
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