Crepes al radicchio e gorgonzola
Instructions
Sift the flour into a bowl, add salt and, stirring constantly with a wire whip, join the milk, making sure that no lumps are formed.
Beat the eggs and mix to the flour mixture and milk, mixing well until you have a smooth batter and smooth.
Seal the bowl with plastic wrap and let it sit for a couple of hours.
When preparing crepes, melt the butter and add moderatissimo heat to the batter, stirring vigorously.
Put on the heat a small frying pan and grease it slightly to crepes with butter and then pour about two tablespoons of batter by moving the Pan so roles at the bottom with a thin layer.
Simmer at moderate heat for a few minutes, then turn the crepe, taking it with your fingertips and get it down to bake.
When ready, let slip in a plate and prepare any other taking care to mix the batter each time.
They are ready to shuffle top up when using them (well you can keep them sealed in the refrigerator for a few days and fill them at the moment).
Peel the chicory discarding the stem and leaves wasted then enjoy them, wash and coarsely tagliuzzatelo.
Heat the butter in a pan, add the radicchio, season with salt and pepper, and let it braise with for about ten minutes.
Remove the crust with gorgonzola, put it in a bowl, add the cream and mix mashing with a fork.
Let cool and mix it to the radicchio mixture of gorgonzola with a handful of Parmesan.
Spread on each crepes a bit of radicchio and piegatele in four allineatele, and slightly crossed, in one or two dishes.
Spolveratele with grated cheese, sgocciolatevi over the melted butter and put them in the hot oven for about 10 minutes.
Ingredients and dosing for 8 persons
- For the crepes:
- 250 g of flour
- 50 cl of milk
- 4 eggs
- 50 g of butter
- Salt
- For the filling:
- 1000 g of radicchio di treviso
- 200 g of cheese gorgonzola naturale
- 100 G = = Cream
- 50 g of butter
- 1 handful of grated parmesan cheese
- Salt
- Pepper
- For the sauce:
- 100 g of melted butter
- 100 g of grated parmesan cheese