Radicchio crêpes with Speck sauce
Course:
Starters
Difficulty:
medium
Preparation time:
> 1h
traditional/modern:
modern
cook:
Ingredients for
Crêpes
25 g Radicchio Rosso di Treviso PGI
50 g Casatella Trevigiana PDO
125 ml milk
50 g plain flour
1 egg
Salt and pepper
Speck sauce
40 g diced Speck Alto Adige PGI
50 g vegetable stock
125 g butter
25 g onion
10 g chopped parsley
Crêpes
50g Radicchio Rosso di Treviso PGI
100 g Casatella Trevigiana PDO
250 ml milk
100 g plain flour
2 eggs
Salt and pepper
Speck sauce
80 g diced Speck Alto Adige PGI
100 g vegetable stock
250 g butter
50 g onion
20 g chopped parsley
Crêpes
100 g Radicchio Rosso di Treviso PGI
200 g Casatella Trevigiana PDO
500 ml milk
200 g plain flour
4 eggs
Salt and pepper
Speck sauce
160 g diced Speck Alto Adige PGI
200 g vegetable stock
500 g butter
100 g onion
40 g chopped parsley
Preparation
Cut the Radicchio julienne and place it in a large bowl, then add the cold milk, the eggs and the salt and mix until smooth and all lumps dissolved. Melt a knob of butter in a 18 cm Ø non-stick pan and place a dollop of the batter to make a crêpe. Prepare all of the crêpes in the same manner. Season the Casatella cream cheese with a little salt and pepper and garlic-scented olive oil. Place a crêpe on a piece of heat-resistant cling-film and smear with the Casatella cream, then roll it up using the film. Arrange all of the crêpes prepared this way in a buttered pan, seal the pan with a heat-resistant film and bake in a pre-heated oven at 120°C for 15 minutes.
Speck sauce
Heat the vegetable stock and add to it little by little the diced butter cold from the fridge. Add the diced Speck, the previously browned chopped onion and the chopped parsley. Cut each crêpe into three equal portions and arrange on a serving plate. Pour the Speck sauce around them and finish decorating with the Radicchio julienne.