The Christmas holidays are the perfect opportunity to gather around the warmth of a cosy fireplace and be emersed in the fragrances of tradition. What could be better than bringing this magical atmosphere to the table? Our crepe bindles filled with a delicious Ricotta, Radicchio and sausage cream are a first course that combines taste and creativity. Ideal for impressing friends and family, they go perfectly with a refined béchamel sauce, enriched with cheese and broccoli… super tasty!
Enjoy these Radicchio and sausage crepes with creamed broccoli together with those you love. Conviviality is a precious experience to treasure, just like enjoying the warmth of an open fire: simple, cosy, exciting.
Difficulty: medium
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves: 6
INGREDIENTS
For the crepes:
- 250 ml whole milk
- 90 g flour 00
- 3 eggs
- A pinch of salt
- butter as required
For the filling:
- 1/2 shallot
- 1/2 leek (the heart + the green part)
- 2 heads of Radicchio di Treviso Tardivo
- 200 g sausage paste
- 500 g Ricotta cheese
- 50 g grated Pecorino cheese
- chopped rosemary and thyme as required
- salt, pepper and extra virgin olive oil as required
For the cabbage and broccoli cream:
- 500 ml whole milk
- 50 g butter
- 50 g 00 flour
- A pinch of nutmeg
- 80 g grated Grana cheese
- 1/2 broccoli
- 1/2 Romanesco cabbage
- 1 clove of garlic
- a pinch of salt, chilli pepper and extra virgin olive oil as required
And also:
- a leek as required
- melted butter and pomegranate seeds as required
METHOD
How to prepare the crepes
- Mix together the flour and milk, add the eggs one at a time. Add a pinch of salt and mix until smooth.
- Allow to rest for half an hour in the fridge.
- Then heat a buttered frying pan and pour in the mixture, coating the bottom. Cook the crepe on both sides and continue until the batter is finished.
How to prepare the Radicchio and sausage filling
- In a large bowl, mix together the Ricotta, Pecorino, thyme and a drizzle of oil.
- Chop the shallot and leek, place in a frying pan with a little oil and a sprig of rosemary; add the skin free sausage and chopped Radicchio. Stew for 5 minutes.
- Fold this into the cheese mixture.
How to assemble and cook the crepe bundles
- Stuff each crepe with the Ricotta filling.
- Shape into bundles, tying closed with leek strips (just blanch the green part for 1 minute).
- Place the bundles on a baking tray, drizzle with melted butter and bake until golden brown in an oven at 180°C for 10 minutes.
How to prepare the broccoli béchamel and plate
- Divide the Romanesco cauliflower and broccoli into florets and cook them in salted water for 10 minutes. Drain and transfer to a pot to season with oil, garlic and chilli.
- Melt the butter and lightly toast it with the flour and nutmeg, add the milk and bring to the boil, stirring continuously; season with salt.
- Add the vegetables and grated cheese to the béchamel sauce and blend.
- Take the crepe bundles out of the oven and serve on a bed of creamed broccoli, garnish with pomegranate seeds.
Bon appetit and happy holidays!
