Corn Crepes with cottage cheese, tomato and Parmesan raspadura Lodigiano

An alternative to the usual cannelloni: cornmeal Crepes with cottage cheese, a simple tomato sauce and raspadura lodigiana. I held in a portfolio, but you can roll them up just like the cannelloni, turn them into bundles or ' packages '. And of course the filling can be customized: I like so, simple, with all the flavor of the ricotta and the slight acidity of tomato. The ingredients are for two crepes per person and the recipe for crepes is that of Michel Roux.

Ingredients for 4 people:

for crepes (using a skillet from 22-24 centimetres)

  • 60 grams of corn flour
  • a pinch of salt
  • 1 egg
  • 160 milliliters of milk
  • 50 ml of cream
  • 10 grams of clarified butter

for the filling:

  • 400 grams of ricotta cheese
  • 1 egg yolk
  • salt and pepper
  • a pinch of nutmeg
  • 50 grams of Parmesan
  • 25 grams of grated pecorino cheese Dop

for the dressing

  • 300 ml of tomato puree
  • a pinch of sugar
  • salt and pepper: to taste
  • extra virgin olive oil: to taste
  • a few flakes of butter<
  • raspadura

Prepare the batter for crepes by putting in a bowl the flour, Salt, the eggs and stir with a whisk, then incorporate gradually the milk and cream. Make the batter rest at room temperature for one hour. Grease the pan with butter, heat it up and bake one by one the pancakes by pouring a ladleful of batter and rotating the Pan so that the mixture coat the entire bottom. When the surface of cracks will form small holes, turn and cook a few seconds on the other side. Set it aside and proceed the same way with the rest of the batter.

For the tomato sauce in a saucepan put the past, Four tablespoons of oil, a pinch of sugar and salt to taste. Cook over low heat for 15 minutes, spesso.In mixing a large bowl mix the ricotta, the yolk, nutmeg, grana, the pecorino and work the mixture with a fork. Season with salt and pepper.

Preheat the oven at 200 degrees. Fill the crepes with cottage cheese, giving the shape you like: I fold in half, stuffed and folded again. Veiling the bottom of a baking dish with a few tablespoons of tomato sauce and arrange, next to each other, the crepes. Cover generously with the tomato sauce and with some flakes of butter, Sprinkle with Parmesan and bake for 10 minutes. Serve the crepes with abundant raspadura and some basil leaves.

THE PAIRING: We recommend using this recipe a fragrant white wine. We specifically chose Felugan, a farm Lugana Doc “Feliciana” Pozzolengo, sul Garda. Its freshness and lightness, with floral and fruity perfumes, enhance and accompany this classic flavours of tomato and ricotta crepes.

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