Tart berries
first courses from Italy
Crespella open with green asparagus and speck
Crespella open with green asparagus and speck
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
First original and delicious dish
preparation
step 1
Wash and peel the asparagus and boil them in salted water.
step 2
Then in a large skillet sauteed asparagus with a bit of butter, let them cook for good, sprinkle with grated Parmesan cheese, turn off and let cool.
step 3
Now prepare the béchamel sauce, melt 50g butter in a saucepan and then incorporate 2 tablespoons of flour and dilute floor with 500ml of hot milk, stirring constantly, salted and flavored with nutmeg
step 4
Let the crepes, egg mounted with a bit of flour, add the salt, the oil and sugar, flour alternate (around 90 grams) and 150 ml of milk until allesaurimento of the same.
step 5
In a pan, cook the crepes, put a ladle of dough, flip them after 2 minutes and then put them on a plate.
step 6
In a glass baking dish that you will use for serving put the bechamel. Take 4 asparagus wrap them with a slice or two of bacon and with the sottiletta.
step 7
Put the asparagus at the center of the crepe and sovraponete bind the two flaps with a piece of onion and place them above the béchamel. Sprinkle with a little melted butter.
step 8
Bake in preheated oven at 200 degrees for about ten minutes. Serve hot and steaming.