recipes
Stuffed crispelle
Serves:
Ingredients
- 12 pancakes
- 1 tub ricotta (Benna)
- 200g gorgonzola cheese (Galbani)
- 200g cooked mushrooms
- Chopped parsley
- 1 egg yolk
- Grated nutmeg
- 100g grated parmesan cheese (Galbani)
- Salt and pepper
- 200g walnut halves
- 1 spicy sausage
- 500ml fresh cream (Benna)
- Tomato sauce
- Rucola to garnish
Method
Beat the ricotta in a mixing bowl until creamy, fold in the gorgonzola cheese, mushrooms, parsley egg yolk, nutmeg and Parmesan cheese. Season with salt and pepper. Use to fill the pancakes and fold in half to seal.To prepare the sauce; remove skin from the sausage and chop into chunks. Cook in a frying pan without adding oil, so that it will crispen in it’s own fats. Remove sausage from pan, grind the walnuts and add to the same pan. Cook for a few minutes over a low heat to toast slightly. Stir in the fresh cream and simmer slightly until sauce is thick. Drizzle the stuffed pancakes with the walnut cream and bake for 15 minutes. Serve sprinkled with the crispy sausage, a few walnuts, rucola and Parmesan flakes.
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