Ingredients

• 1-1/2 cups all-purpose flour  
• 1/2 cup white whole wheat flour
• 3 tablespoons sugar or equivalent 
• 2-1/2 teaspoons baking powder  
• 1/2 teaspoon baking soda 
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 4 large or extra-large eggs   
• 4 tablespoons extra virgin olive oil, divided use
• 1-1/3 cups milk or non-dairy alternative 
• 1 cup ricotta cheese
• 2 teaspoons vanilla  
• Zest of one large lemon 
• 4 tablespoons freshly squeezed lemon juice

Directions

Step 1

Mix all the dry ingredients in a large bowl. 

Step 2

In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.

Step 3

Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.

Step 4

Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter. 

Ingredients

• 1 cup whole-milk or part-skim ricotta
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons sugar or sweetener equivalent
• 1/2 teaspoon cinnamon
• 2 ripe pears
• Lemon wedge
• 1/2 cup coarsely chopped walnuts
• Honey to taste

Directions

Step 1

Place the ricotta, olive oil, sugar, and cinnamon in the bowl of your food processor and process until completely smooth and creamy—between 2 and 5 minutes, depending on your machine. 

Step 2

Halve the pears, scoop out the seeds, and slice them into half-moons; squeeze some lemon juice over the pears to preserve their color. 

Step 3

Place a large spoonful of the ricotta cream at the bottom of each of the two glasses or individual bowls. Add a layer of pears and a sprinkling of nuts. Continue layering—you should have enough for three layers each of ricotta, pears, and nuts. Drizzle the tops with honey and olive oil. 

Ingredients

• 1 pound red potatoes
• 8 eggs
• 2 ounces freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons milk
• 2 teaspoons freshly ground black pepper
• Coarse sea salt
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large leek, twiced rinsed, trimmed of the tough, dark green ends, and sliced into 1/4-inch discs
• 2 tablespoons Condimento Bianco Senape, plus more for drizzling

Directions

Step 1

Cut the potatoes into 1/4-inch slices. Steam them on a steamer rack over simmering water until tender, about 25 minutes. 

Step 2

In a bowl, whisk the eggs until no whites show, then whisk in the cheese, milk, black pepper, and 1 teaspoon salt until well combined. 

Step 3

Heat a 14-inch skillet over medium heat. When hot, add the olive oil and the leeks. Sprinkle with a big pinch of salt and sauté until the leeks soften and turn light brown, about 10 minutes. Layer on the potato slices, overlapping them a bit. Pour on the egg mixture. Cover the pan and cook without disturbing over medium heat until the eggs firm up, about 8 minutes. Drizzle on the vinegar, cover the pan again, and remove from heat. Let stand for 10 minutes before slicing into wedges. Drizzle each portion with more olive oil and vinegar.