Serves: 6-8 Difficulty ': Easy Preparation time: 45 minutes Ingredients 1 / 4 of a liter of milk diluted 70gr. 125g of butter. flour 4 eggs 3 ripe tomatoes (pear) 2 tablespoons pitted black olives, salted anchovies 350g 3. peanut oil salt pepper PROCEDURE -------------------------- Heat the milk with the butter and a pinch of salt, take it slowly to a boil.
Just begins to boil, throw in the flour and stir the mixture quickly away from the fire. Let cool completely. As soon as' cold, stir in an egg. Stir and let it absorb completely, then fold in the second egg, so preseguite 'with the third and fourth. Then you got a semi-fluid and smooth batter.
Peel the tomatoes, remove seeds and scatter it. Chopped olives, chopped anchovies and desalted after having thoroughly boned. Combined these three ingredients to the batter and mix well. Pour the oil in a pan for frying, put it on the fire and let it warm (not to be hot). Put the batter into the hot oil taking it with a spoon.
Wait for the pancakes become golden, puffy and you rigirino alone, so take them out with a slotted spoon and place on paper towels to drain briefly, and transfer them to a serving dish, keeping them warm. Fry all the pancakes, three or four at a time, and sprinkle with a little salt and freshly ground pepper.
Serve hot. 
Just begins to boil, throw in the flour and stir the mixture quickly away from the fire. Let cool completely. As soon as' cold, stir in an egg. Stir and let it absorb completely, then fold in the second egg, so preseguite 'with the third and fourth. Then you got a semi-fluid and smooth batter.
Peel the tomatoes, remove seeds and scatter it. Chopped olives, chopped anchovies and desalted after having thoroughly boned. Combined these three ingredients to the batter and mix well. Pour the oil in a pan for frying, put it on the fire and let it warm (not to be hot). Put the batter into the hot oil taking it with a spoon.
Wait for the pancakes become golden, puffy and you rigirino alone, so take them out with a slotted spoon and place on paper towels to drain briefly, and transfer them to a serving dish, keeping them warm. Fry all the pancakes, three or four at a time, and sprinkle with a little salt and freshly ground pepper.
Serve hot.
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