Fish with saffron
12 recipes
Crepes bi-colored
ingredients
servings
6
Black pepper
to taste
Extra virgin olive oil
to taste
Iodized salt
to taste
Onions
1 unit
Butter
1 knob
Smoked scamorza cheese
100 oz
Ricotta cheese
400 oz
Red radish
500 oz
Full fat milk
650 oz
Rice flour
250 oz
first courses from Italy
Crepes bi-colored
Crepes bi-colored
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This dish is enlivened by the color of crepes. A beautiful and delicious dish that appeals to the eye and the palate
preparation
step 1
Finely slice 150 g of red radicchio and do it in a frying pan a few minutes.
step 2
Prepare the 2 mixtures to form the cracks, of different colors. Mixture clear: in a blender included 125 grams of rice flour, 250 ml milk, 1 egg and 1/2, blend it all and let stand 1 hour in refrigerator.
step 3
Michela radicchio: enter into a blender 125 grams of rice flour, 350 ml of milk, 1 egg and 1/2, the previously baked radicchio, mix all and let stand 1 hour in the refrigerator.
step 4
Prepare the crepes, heat a pan about 20 cm in diameter, buttered, pour a ladle of mixture for each pancake and distribute it well inside the pan.
step 5
Cook 2 minutes on each side, keep it up for both compounds.
step 6
Chop an onion and fry, add the remaining chopped radicchio (set aside a few pieces for garnish). After a few minutes when it is cooked, add 350 grams of cottage cheese and mix
step 7
Stuff the crepes and ripiegatele in 4. In a bowl, mix 50 grams of advanced ricotta with black pepper to taste, use this compound as an external filling of each pancake.
step 8
Arrange the pancake in a pan with parchment paper. Finite with scamorza cheese in thin slices and bake for 10 minutes at 180 °.
