Ricettario Entrées
| Difficulté | Gens | Temps |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingrédients
| 330 g | flours |
| 3 | egg |
| 300 mL | Sterilgarda whole milk |
| 300 mL | Sterilgarda béchamel sauce |
| 30 g | cold melted butter |
| 200 g | stain |
| 2 | radicchio heads |
| 250 g | Emmental or stretched-curd cheese |
| q.b. | extra virgin olive oil |
| q.b. | parmesan |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
Préparez cette recette avec:
Préparation
- Mix the flour and eggs in a bowl, slowly pour in the Sterilgarda whole milk and add the melted butter, to obtain a smooth and homogeneous batter.
- Heat a non-stick pan, grease it lightly with butter and pour in a ladleful of batter to form thin pancakes, cook them on both sides and set aside.
- Cut the radicchio into strips, fry it in a pan with a drizzle of oil, add the speck, let it wilt for a few minutes and season with salt and pepper.
- Add two tablespoons of Sterilgarda béchamel sauce to the mixture and mix well to obtain a creamy topping.
- Fill each crepe with the radicchio and speck mixture, add the melted cheese and roll them up. Arrange them in a buttered gratin dish.
- Pour the remaining Sterilgarda béchamel sauce over the crepes, sprinkle with parmesan cheese and season with a pinch of nutmeg.
- Bake at 180°C for approximately 20 minutes, until the surface is golden brown.
Mix the flour and eggs in a bowl, slowly pour in the Sterilgarda whole milk and add the melted butter, to obtain a smooth and homogeneous batter. Heat ...
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