zondag 24 november 2013

Crespelle gorgonzola e radicchio

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

This is a recipe from our friend Alessandra’s grandmother Maria. On Christmas day she will be up at 5am to start cooking for her 20 or so guests. The beauty of the crespelle, which is essentially a pancake, is that you can fill it with anything. Maria, ever the crowd pleaser, makes three different versions: one for the kids, one for the adults and one for cousin Giulia and her ‘infernal diet’. The only trouble with eating at nonna Maria’s is that if you finish your plate, it means you want more – and within an instant your plate is refilled. If you don’t finish your plate (or the second or third) you are admonished for not liking her food.

Crespelle dry ingredients

Ingredients for 8 crespelle (2 each)

Flour – 150g/5.3ozSalt – a pinchMilk – 300ml/10.1 fl ozEggs – 2Butter – 40g/1.5ozFor the fillingRadicchio trevigliano – 600g/21ozGorgonzola – 150g/5.3ozMilk – 70ml/10.1fl ozButter – 80g/2.8ozParmesan cheese – 100g/3.5oz gratedSalt and pepper to tasteDirections

See on dolcevitadiaries.com

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