Crepes with nettle sprouts

First courses

Ingredients

  • Crepes: 
    Cornmeal flour “sponcio” 30g
    White flour  70g
    Milk 150g
    2 whole eggs 
    Garda extra virgin olive oil 1 tablespoon
    Salt
    Filling:
    Nettle sprouts  200g
    Shallot
    Fresh ricotta  250g
    Smoked pork fillet from the Bonelli butchers  100g
    Salt to taste
    Pepper to taste
    Grated lemon peel to taste
    Trentingrana DOP cheese 30g
    Cheese sauce:
    Fontal di Primiero fontina cheese 100g
    Milk
    Flour, butter as necessary
    Petals of smoked ricotta Share

To prepare this dish start by preparing the crepes. Sift both flours (corn and white) and add a pinch of salt and the milk. Whisk energetically to prevent lump formation. Beat the two eggs and add, stir well and let rest for an hour in the fridge. Put a little oil in a non-stick pan for crepes and start cooking the crepes.

Now proceed with the preparation of the filling: wash the nettle sprouts thoroughly. Sauté the chopped shallot in oil and as soon as it starts to brown add the nettle and sauté on low heat for about ten minutes. Dice the pork fillet. 

Mix together the nettle sprouts, ricotta cheese, pork fillet and 30 g grated Trentingrana cheese. If you wish you can add a pinch of pepper and grated lemon rind.  

Spread the nettle filling on the crepes, fold them over, seal the edges and place on a baking pan.

Sprinkle with grated Trentingrana cheese and bake for 10 min. at 180°C.

Prepare the cheese sauce by melting the cheese on low heat adding milk and a little flour and butter. 

Presentation: Serve by placing the piping hot crepes on a bed of cheese sauce, garnish with a generous amount of ricotta petals.  

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