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Lasagna crepes with radicchio
ingredients
servings
4
Eggs
4 unit
Iodized salt
to taste
Red radish
500 grams
Shallots
1 unit
White wine, Pinot Grigio
2 coffee cups
Extra virgin olive oil
to taste
Pepper
to taste
Gorgonzola cheese
100 grams
Butter
90 grams
Type 00 wheat flour
290 grams
Nutmeg
to taste
Skimmed milk
3 spoons
Full fat milk
500 grams
first courses from Italy
Lasagna crepes with radicchio
Lasagna crepes with radicchio
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
the particularity of the dish is due to the fact that the lasagne is not formed by pasta but by a series of crepes alternate from radicchio done simply blasted in a pan with a bit of shallot and a cremosissima bechamel Gorgonzola, which gives the dish a more flavor decided. What do you say, we prove? #NataleTuttiGusti
preparation
step 1
Prepare the batter for the crepes: sift 250g of flour in a bowl at high versiamoci edges 500 ml of milk a little at a time, stirring with a whisk, obtaining a fluid batter and without lumps.
step 2
We glide the eggs into a bowl, sbattiamole slightly and add a pinch of salt. We add the eggs to the mixture, again stirring constantly with a whisk.
step 3
Finally we cover and let stand in refrigerator for an hour.
step 4
We wash and cut into strips the trasferiamolo radicchio in a pan with a little oil and a shallot coarsely chopped.
step 5
Let simmer the vegetables over medium heat for about ten minutes, sfumiamo with white wine, incoperchiamo, lower the heat and let it cook for another twenty minutes.
step 6
Finally, we adjust with salt and pepper and keep aside.
step 7
Now we prepare the sauce with gorgonzola cheese: cut the cheese in touch not too small.
step 8
Let melt in a frying pan with skimmed milk until it has melted completely and will be a very smooth sauce, should add milk.
step 9
Let the white roux with flour and 40 g butter and add the gorgonzola cream flush, let pull the sauce, stirring well, then we adjust the salt, pepper and and nutmeg.
step 10
Make sure that the sauce is not too thick.
step 11
Now we take the dough from the refrigerator heat it in a frying pan a teaspoon of butter, anoint the entire bottom.
step 12
Pour a ladle of batter needed to cover the bottom, roteiamo the pan to distribute it evenly.
step 13
We cook for 1 minute on each side, then we slide the pancake onto waxed paper and let rest.
step 14
Finally, we can build our lasagna pancakes: In a large baking dish, covered with parchment paper, distribute 4 crepes, one of radicchio layer, sprinkle with the sauce
step 15
another layer of crepes, radicchio and béchamel, until exhaustion of the ingredients. I advise you to leave the surface with just the sauce so it will be well browned in the oven
step 16
sprinkle with Parmesan cheese and put into a hot oven 180 degrees for 15.
