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Crepes bundle of red beet, stuffed with ricotta and dandelion

Colorful and genuine recipe, a joy to the eyes and palate.
Perfect for spring season, before the dandelion florescence whichthen will become more leathery and therefore not very suitable

Course: Main course

Crepes bundle of red beet,stuffed with ricotta anddandelion

Cucina: Portate: Tag ricetta: Main course
Difficoltà: Intermediate Tempo di preparazione 60 min Porzioni: 6 Calorie: -

Descrizione

A plate that can be prepared in time, the day before oreven, the day itself while you are having a cocktail withyour guests.

For what concerns the dandelion, a very common plantthat you can find everywhere, I suggest you to takeadvantage of a spring walk to gather it by yourself, thusthe recipe will acquire value and taste.

Ingredients

Preparation

Leek laces for the stuffed-crepe preparation

  1. Cut ½ cm wide strips of leek lengthwise and place them in salt for at least a couple of hours to make them malleable and resistant for the crepes

Stuffing preparation

  1. Clean and wash the dandelion, then cook it in salted water for 5 minutes, trickle it and pass it in iced water in order to maintain theshiny green color and to stop the cooking;
  2. Crumble the dandelion and mix it with ricotta and Grana, obtaining the mixture for the filling.

Crepe preparation

  1. In a large bowl, whisk the eggs with the flour, the pre-cooked blended beetroot and a pinch of salt;
  2. When the mixture is well amalgamated, add milk, always mixing with the whisk and trying to avoid the formation of lumps;
  3. Leave to rest for 10 minutes, the cook the crepes either with the specific pot or with a nonstick small pot passed with a brush and awalnut of butter, until it darkens. Then turn;
  4. Close the crepes in a bundle with a mixture for the inside filling. Then tie them with the previously prepared leek laces.

Bechamel preparation

  1. Let the butter melt in a bowl sufficiently large to contain milk and flour;
  2. Cook the mixture for some minutes, blending and avoiding sticking or too much color. In this way you obtain the roux , afundamental mixture to prepare the bechamel. A little chef secret : if the roux is hot, it's better to add cold milk; if, instead, you leave it cooling down, it's better to add warm or hot milk;
  3. Add milk (cold or warm/hot depending on the roux) and continue on blending with a wood spoon, in order to achieve an homogeneous mixture;
  4. Leave it to cook for some minutes, salt it, use some pepper and aromatize it with nutmeg.

Composizione del piatto

  1. Place in a oven pan a layer of bechamel and the bundles on top of it;
  2. Add some bechamel in order to not let them dry and a sprinkle of Grana, then put in the over for 15-20 minutes at 180°C;
  3. Once gratineed it, serve them directely from the oven pan, or present them by placing a bechamel spoon on the plate's bottom and then place the bundle on it.