Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Facile | 4 | 60 minuti |
Ingredients
| 330 g | Flour |
| 3 | egg |
| 300 mL | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 300 mL | Béchamel Sauce Sterilgarda |
| 30 g | cold melted butter |
| 200 g | speck |
| 2 | radicchio heads |
| 250 g | Emmental or stringy cheese |
| q.b. | extra virgin olive oil |
| q.b. | parmesan |
| q.b. | salt |
| q.b. | pepper |
| q.b. | noce moscata |
Prepare this recipe with:
Preparation
- Mix the flour and eggs in a bowl, slowly pour in the Sterilgarda whole milk and add the melted butter, obtaining a smooth and homogeneous batter.
- Heat a non-stick pan, grease it lightly with butter and pour in a ladle of batter to form thin crepes, cook on both sides and set aside.
- Cut the radicchio into strips, sauté in a pan with a drizzle of oil and add the speck, let it wilt for a few minutes and season with salt and pepper.
- Add a couple of tablespoons of Sterilgarda béchamel to the mixture and mix well to obtain a creamy filling.
- Fill each crepe with the radicchio and speck mixture, add the melted cheese, and roll up. Arrange in a buttered baking 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 about 20 minutes, until the surface is golden.
Pour the ricotta into a bowl, add the egg, the parmesan and a sprig of chopped parsley and a pinch of salt and pepper. Mix everything together with a fork ...
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