Local products28 July 2019

Recipe of the week: crispy crespelle with ricotta and pesto

Vegetarian recipe from Liguria

Credit Ricette Bimby

Credit Ricette Bimby

Ingredients for about 12 crespelle:

  • 200 grams of flour 0
  • 4 eggs
  • ½ liter of whole milk
  • 50 grams of extra virgin olive oil
  • 1 pinch of salt

Ingredients for the filling:

  • 300 grams of ricotta
  • 1 boiled potato
  • 1 egg
  • 1 garlic clove
  • 20 gr of pecorino cheese
  • 100 grams of herbs or beets boiled and squeezed
  • 150 grams of grated Parmigiano Reggiano
  • 80 ml of extra virgin olive oil
  • 30 gr of clean basil
  • 10 gr of toasted pine nuts
  • black pepper to reel (if desired)
  • Salt to taste

[Credit Gustissimo]

Procedure for the preparation of the pancakes:

  1. Place the sieved flour, a pinch of salt in a bowl with high edges; slowly add ½ liter of milk, working the mixture until it is smooth, velvety and without lumps.
  2. In a separate bowl, beat the eggs with a fork so that they blend, then add them to the batter and continue stirring, add the extra virgin olive oil, cover the batter and let it rest for at least half an hour in the fridge.
  3. Heat a non-stick pan for crepes on the heat, grease it with a little extra virgin olive oil and when it is hot pour a ladle of batter to cover the bottom, then tilt and rotate, trying to spread it over the entire surface (alternatively you can spread the batter with the back of a spoon).
  4. Cook for about a minute, gently removing the edges with the scoop, as soon as it is golden, turn it over and wait for it to turn in the same color.
  5. Remove the pancake from the pan by sliding it onto a plate and continue like this for the remaining crepes, placing them one on top of the other as they are ready.

Procedure for the preparation of the filling:

  1. Mix the ricotta with 80 grams of Parmesan and the egg; peel and crush the still warm potato, chop the beets and mix everything. Adjust with salt.
  2. Prepare the pesto: blend the garlic with the pine nuts and a third of the oil in a very cold container for a few seconds; add the basil leaves, a pinch of salt and the remaining oil; blend again for 30 seconds.
  3. Complete with the pecorino and 20 grams of Parmesan.

Final procedure:

  1. Spread each crespella with some of the ricotta mixture, seasoned with pesto. Roll or fold the crepes and place them in the pan.
  2. Sprinkle with Parmesan and season with a drizzle of extra virgin olive oil; bake for about 6 minutes at 200 ° until they are crispy.

Judit Neuberger

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