Asparagus & Ricotta Crespelle

Photo by Lisa M.
Adapted from hortuscuisine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hortuscuisine.com

Ingredients

  • For the Crespelle:

  • 2

    Eggs

  • 1/2

    cup chickpea flour

  • 1

    cup Goat’s milk*

  • 1/4

    cup water

  • A pinch of salt

  • Oil or butter for the pan

  • For the Asparagus Ragù:

  • 1

    lb Asparagus spears (weight trimmed)

  • 1

    Small-ish onion

  • A small carrot

  • A piece of celery stick (about 4 in.)

  • 3

    Tbsp Olive oil

  • A half cup of white wine

  • A half cup of vegetable stock, plus more

  • Salt&Pepper

  • For the Ricotta filling:

  • 10

    Oz Creamy ricotta*

  • 1/4

    cup grated Pecorino or hard seasoned goat cheese

  • A good grating of nutmeg

  • Salt&Pepper

  • To finish:

  • More grated cheese

  • Finely chopped green onion or scallions

  • Extra virgin olive oil for drizzling

Directions

MAKE THE CRESPELLE: Add the flour to a bowl and add the milk a little by little, mixing it in with a whisk to avoid lumps. Beat the eggs on the side and, once you have incorporated the milk in the flour, whisk in the eggs. You should end up with a smooth batter. You can prepare the batter in advance and let it rest in the fridge 1 hour for better results. Heat a nonstick pan over high heat and, once hot, lower it to medium. I used a pan that got me crespelle which were 8″ diameter. Add a little fat to the pan, enough to very lightly coat the bottom, and add a generous 1/4 cup batter. Swirl it around to fully coat the pan, and cook for about 1 minute before turning them over, very carefully, with a spatula. cook for another minute. You should get 8 Crespelle. The crespelle can be made the day before and kept stacked in the fridge. MAKE THE RAGU: Finely chop the onion, carrot and celery, and add to a pan (or pot) with the olive oil. Lightly stir fry for 5 minutes. In the meantime, cut the asparagus spears into thin rounds. Add to the pan along with a good pinch of salt and pepper and stir well. Add the wine and reduce it. Once almost dry, add the stock. Cook, half covered, until everything is very soft, about 30-40 minutes. This can also be prepared a couple days ahead, or even frozen. Divide the ragù and purèe half of it. MAKE THE RICOTTA FILLING: Just add all the ingredients in a bowl and mix well. This doesn’t need much salt and pepper. Feel free to add more cheese if you like. This can be made the day before and left to rest in the fridge. ASSEMBLE & BAKE: Prepare an ovenproof dish or tray. Spread on each Crepe a heaping teaspoon of ricotta filling and a couple teaspoons asparagus purèe, spread them around and close in half, then in half again so that you form a fan shape. Repeat for all the crepes, and lay them evenly on the dish, possibly without overlapping them too much. Grate more cheese on top, and drizzle each with olive oil. Broil to melt the cheese on top and get the top slightly brown. Serve with finely chopped green onion on top.

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