Ravello-style stuffed pancakes

Serves 12 (makes 2 X 20cm x 35cm lasagne dishes) Starters and mains

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Method

Start by making the filling. Heat the oil in a large non-stick frying pan and fry the onion over a medium heat for 5–7 minutes, until soft. Add a twist of black pepper. (Add a little salt later if necessary, if the sausages are not too salty.) Cut open the sausages and remove the meat. Crumble the sausage meat into the pan and break it up with a wooden spoon. Cook until browned. Pour in the wine and leave it to reduce for a few minutes. Remove the pan from the heat and spread the meat onto a large plate or tray to cool, then mix in the rest of the filling ingredients.

Meanwhile, make the pancakes. In a bowl, whisk the eggs and flour together and gradually add the remaining ingredients, along with 1tsp salt, using an electric whisk or hand-held blender to obtain a very smooth batter. Heat a little sunflower oil in a 25cm non-stick frying pan and use 5tbsp of batter per pancake (you should get 12 pancakes out of the batter). Fry the pancakes, flipping them over when one side is browned, and stack them on a plate as you make them. Lay them out and spread 100g filling over each one, leaving a 2cm edge all round. Roll them up and cut in half. Generously butter the lasagne dishes and stand each spiral up with the cut side upwards, squashing them down slightly to make them stay upright. Bake for 20–25 minutes, or until golden brown and crisp on top. Remove from the oven and allow to stand for about 10 minutes, or they will be too hot to eat. If you are having these as a main course, try them with sautéed broccoli, chard leaves or spinach.