lunedì 12 marzo 2012


Entree - vegetarian

For the crepes:
2 eggs
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted

For the stuffing:
3 oz Italian dried porcini mushrooms
1 shallot, chopped
4 tbsp Extra virgin olive oil
2 tbsp chopped fresh parsley

For the bechamel:
4 cups milk
4 tbsp flour
Salt and Nutmeg

Parmigiano reggiano, grated

First of all, soak mushrooms in lukewarm ater for 20 minutes.

In the meantime, prepare bechamel. Warm up milk (this will speed up the preparation); in a saucepan with heavy bottom, arrange flour, salt and nutmeg. Add warm milk in a thin stream, whisking in order to avoid lumps; bring the saucepan to medium-low heat and stir constantly until the sauce thickens. COver with a lid and set aside.

Remove mushrooms from water, squeeze them to eliminate excess water and roughly chop them. In a skillet, warm olive oil, sautee shallot until it becomes slightly golden, then add mushrooms; season with salt and cook for about 15 minutes, sprinkle with parsley and set aside.

Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.

Preheat oven to 375.

Combine half of the bechamel with the mushrooms and divide it among the crepes, fold them as you prefer.

Lightly grease a baking pan, layer some of the bechamel on the bottom, arrange the folded crepes and top with a layer of bechamel. Sprinkle with Parmigiano and bake for about 10-15 minutes.

This recipe serves 6-8 people.

- When you prepare bechamel, the warmer the milk, the faster the preparation.
- If you have crepes left (these quantities are for about 6 people), you can freeze them with parchment paper between them.
- If you have bechamel left, you can freeze it and use it at a later time.
- You can prepare more mushrooms and combine them with all the bechamel, giving your dish a more intense flavor.

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