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.
Clean the mushrooms by carefully removing the earthy part of the stem. Rinse under cold water to remove any remaining soil. Cut the mushrooms into slices ...
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