Crepes ricotta cheese and Treviso salad
 SERVE |
 TIME |
 DIFFICULTY |
| 4 | 1 h | Easy |
Ingredients:
- 8 Crepes (follow this link to learn how to make them)
- 2 Stems of Treviso salad.
- 400 gr. of Ricotta cheese.
- 1 Shallot.
- 30 gr.of leek.
- 200 gr. of Potatoes.
- 50 gr. of Fresh cream.
- 40 gr. of Parmesan cheese.
- 1/2 liter vegetable broth.
- Olive oil.
- Salt, pepper, nutmeg.
Method for the filling:
- Chop the shallot and fry it very gently until transparent in a drop of olive oil.
- Chop the salad add it into the pan and cook until it is whitered.
- Mix with the ricotta cheese adding a pinch of salt and some grated nutmeg.
- Use a non stick pan to cook the crepes
Method for the sauce:
- Fry gently in olive oil the shallot, the sliced leek for a few minutes, cut the potatoes and add them.
- After 3 minutes add the vegetable broth and cook until the potatoes are soft.
- Whisk in a food processor adding the fresh cream and a drop of oil.
Preparation:
- Once the crepes are done fill them with the filling and fold them in triangles.
- Arrange them in a baking pan, sprinkle with some parmesan cheese and a drop of olive oil, bake them (170°) until the surface is a little crispy.
- Serve pouring the potatoes sauce (hot) on them.
|
|
