Crepes Italy's Flavor

Crepes Italy's Flavor
(This recipe was created by Nuxia)

I created this recipe to create a dish that could unite and represent Italy in the world. Enjoy this dish very tasty, and colorful, which resemble the Italian flag colors. A dish that for me, celebrating the 150 anniversary of the unification of Italy and of all who have helped to raise awareness and make the special 'Italy in the world.

Ingredients:


For the crepes:
250 ml of milk
150 g of flour 00
2 eggs
1 bunch basil, finely chopped
4 tablespoons of "Barilla Pesto alla Genovese"* or other brand
salt
black pepper
a pinch of nutmeg


For the filling:
250g of growth

For Topping:
220 g of peeled tomatoes "The peeled Cirio" * or  " big cube or peeled Valfrutta"* or other brand
extra virgin olive oil
peeled and finely chopped almonds
a pinch of salt
a pinch of pepper

Prepare the sauce: Cut the tomatoes into rounds, without throwing their juice and tomato sauce in the jar. In a skillet, heat the ground almonds for you to toast lightly.Add the chopped tomatoes, tomato sauce, a drizzle of extra virgin olive oil, salt and pepper. Cook for 5 minutes.Turn the oven to 220 ° C.Prepare the batter for pancakes: Whisk the eggs, add the flour, milk, pesto sauce, chopped basil, salt, pepper and a pinch of nutmeg. Mix well, so that no lumps in the dough. Heat a nonstick skillet. Do not grease the pan. The oil in the pesto added in the dough, will help the pancake during the cooking does not stick to the pan. Pour a small amount of batter into the pan to cover with a thin layer on the bottom of the pan and cook for a minute or so, both sides of the crepes. Continue until all crepes. Will total 8 to 12 crepes around.cut the growth in large cubes. Calculate a big cube for each pancake. Place each cube with a side of each pancake. Then fold it in two parts, and finally again on itself, forming a triangle. Coat a baking sheet with parchment paper and place inside the crepes. Bake for 5 -10 minutes. The cheese inside the crepes to warm up, but does not run out of pancake! In a serving dish, pour a little tomato sauce.Add a pancake in the center, perhaps with half a pancake cut to show the cheese inside, and lay on the sides a little bit of canned tomatoes. Garnish with a few almonds chop. Serve the pancakes hot or warm.
Recipe of the 18/04/2012


* Brand products recommended





Under the lens:

(This article is from the newspaper Corriere della Sera*)

Growth

SPECIALITY

ORIGIN: Lombardy

PRODUCTION AREA: provinces of Milan, Pavia, Bergamo and Brescia, as well as some provinces of the Veneto and Piedmont.

PAIRING:

is consumed accompanied with fresh vegetables, cooked or raw, and goes with young white wines and fragrant.

All local wines

Crescenza is part of the family of stracchini and its name may derive from the Latin Crescentia, to grow, which means "grow, expand, develop," because during processing the curd increases in volume, that "rises". This is a soft cheese made ​​from cow's milk or partly skimmed milk, heated and rennet is added. The curd obtained is repeatedly mixed and poured into containers with holes, so as to facilitate the draining. Follow the stages of stewing and salting, and it is by immersion in brine. After a short maturation of about one week, the Crescenza is packaged and held for sale as it requires no curing. This feature makes it a highly perishable cheese, why Crescenza was originally produced only in the cold months, when the herds were in the valley. Now there are available all year. The market is located in square rindless cheese is white in color and smooth texture and creamy. It smells of milk and the flavor is sweet, sometimes slightly sour.

IN THE KITCHEN :

Generally not used for cooking, Crescenza is great with boiled potatoes, polenta, salads and raw vegetables, especially celery, is to try in combination with the mustard and is used to prepare some sweets.

* Note: This article is the property of the newspaper Corriere della Sera (cucina.corriere.it), is shown on this site, only to make known Italian products in the world. There is no correlation between this site / blog e and the above-mentioned.