Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 125 g | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 50 g | 00 flour |
| 1 | Egg |
| q.b. | butter |
| 80 g | bacon |
| 320 g | ricotta Sterilgarda |
| 22 | medium-sized asparagus |
| q.b. | extra virgin olive oil |
| q.b. | pepper |
| q.b. | salt |
Preparation
- Place the flour in a bowl, create a well in the center with a whisk, and gradually pour in the Sterilgarda whole milk, starting from the center. Continue pouring, gradually widening the well until all the flour is incorporated into the Sterilgarda whole milk. This will prevent lumps from forming. Then add the egg.
- Melt the butter in the pan you will be using for cooking (ø 20 cm). Mix the melted butter with the batter. Pour a ladleful of batter into the buttered pan and swirl it to distribute the batter evenly. Cook for about 50 seconds. When the crepe comes away from the pan, flip it. Once flipped, cook for another 30 seconds. Spread the crepes out on a tray.
- Clean the asparagus; boil 20 of them for 5 minutes. Season the Sterilgarda ricotta with 2 tablespoons of oil, salt, and pepper, stirring until creamy.
- Spread the crepes with a little Sterilgarda ricotta and arrange the asparagus spools on top. Close them by rolling them up.
- Brown the pancetta for 5 minutes, spread it over the crepes with the 2 remaining asparagus ribbons, Sterilgarda ricotta flakes and baby spinach to taste.
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