Savory \Dutch Baby
Extra garlic confit ricotta from last week’s recipe
https://www.southernfatty.com/savory-dutch-brunch-baby-with-herb-ricotta/
Ingredients
Dutch baby
3⁄4 cup all-purpose flour
3 large eggs
1 teaspoon sugar
1 teaspoon vanilla extract
1⁄4 teaspoon salt
3⁄4 cup milk, whole
2 tablespoons unsalted butter, melted
plus 3 tablespoons unsalted butter to bake
Filling / Topping
1 cup whole milk ricotta
1/2 tablespoon herbs de Provence or Italian seasoning
1/2 teaspoon salt
1 cup arugula
5-6 slices prosciutto
2 large eggs, fried
salt and pepper, to taste
Instructions
Dutch Baby
Combine all ingredients into blender.
Blend until smooth, 30 seconds. Wipe down sides and blend briefly again until thoroughly mixed.
Set batter aside.
Pre-heat oven to 450 F with an oven-safe skillet (I used an 8") inside.
When the temperature of the oven is reached, allow pan to fully warm, 5-10 minutes. Go for the longer 10 minutes if using cast iron.
Carefully place the additional 3 tablespoons of butter in the hot pan inside the oven.
When melted, remove hot pan and quickly pour all of the batter into the centter of the pan.
Return to the oven and bake for 10 minutes.
At 10 minutes, lower the oven temperature to 400 F.
Cook until golden, an additional 10-15 minutes.
Remove and cool to warm. The pastry will deflate as it cools.
Topping
Whip ricotta, salt, and herbs together.
Top Dutch baby pancake with proscuitto, arugula, and whipped ricotta.
Finish with fried sunny-sideup eggs.
Salt and pepper as desired.
Pickled onions recipe (add to topping)
½ large red onion*
½ cup white wine vinegar
1 tbsp cane sugar
1 tsp salt
1 cup very hot water
Peel your onion. Cut it in half lengthwise, and slice as thinly as possible, either using a mandoline or by hand. This will create thin, half moon slices.
In a medium sized mason jar, combine vinegar, sugar, salt, and very hot water. Stir until the sugar and salt are dissolved.
Press your onion slices into the jar until they are fully submerged, adding more hot water if needed.
If desired, add a few full peppercorns, cloves of garlic or sprigs of rosemary, dill, or thyme.
Cover and refrigerate for at least an hour before using but best left overnight.
Your pickled onions will keep for about 3 weeks or so in the fridge!