12 ready-made pancakes
For the filling
500g ground beef
Salt to taste
3 finely chopped garlic cloves
2 soup spoons butter
4 crushed puffed rice flakes
1/3 cup green olives, coarsely chopped
1 1/2 cups milk
For the tomato sauce
1kg diced tomatoes
2 finely chopped garlic cloves
2 soup spoons olive oil
1 cup water
Salt and hot pepper to taste
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese (for dusting)
12 ready-made pancakes
For the filling
500g ground beef
Salt to taste
3 finely chopped garlic cloves
2 soup spoons butter
4 crushed puffed rice flakes
1/3 cup green olives, coarsely chopped
1 1/2 cups milk
For the tomato sauce
1kg diced tomatoes
2 finely chopped garlic cloves
2 soup spoons olive oil
1 cup water
Salt and hot pepper to taste
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese (for dusting)
Season the beef with salt and minced garlic
Melt the butter in a large frying pan, add the beef, and mix well until it loses its reddish color
Add the puffed rice flakes and fry well, stirring constantly until golden brown
Add the olives and milk and cook, stirring until a creamy mixture forms (do not let it dry out)
Stuff the pancakes with the beef and roll them up
Arrange them in a refrigerator-safe container and reserve
Prepare the sauce: in a pot, combine the tomatoes, garlic, and olive oil
Simmer well, mashing the tomatoes until the garlic is golden brown
Add water, cover the pot, and let it simmer for 15 minutes
Reduce heat and cook for an additional 15 minutes
Season with salt and hot pepper
Remove from heat and strain through a sieve
Warm the sauce, add parsley, and place over the pancakes in the refrigerator-safe container
Dust with Parmesan cheese and serve warm at approximately 200°C (392°F)
Yield: 12 units
Calories per unit: 202.