Crepe with radicchio and ricotta cheese on creamy mashed potatoes with Balsamic Vinegar of Modena Emilio

Crepe with radicchio and ricotta cheese on creamy mashed potatoes with Balsamic Vinegar of Modena Emilio

INGREDIENS for 8/10 crepes

For crepes’ batter

200 gr rice flour

300 ml fresh milk

2 eggs

1 pinch of salt

20 gr butter

For the filling

3 radicchio

300 gr fresh ricotta cheese

1 shallot

salt

For potatoes cream

5 potatoes

1 shallot

600 ml of water

Salt q.b

Extra Vergin Olive Oil

Emilio, Premium Balsamic Vinegar of Modena

Rosemary

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Let’s start preparing the crepe batter.

Combine eggs, milk, rice flour and a pinch of salt in a mixing bowl. Add fresh milk and whisk vigorously until smooth. Cover the bowl and put in the fridge for 20 minutesIn the meantime, prepare the creamy mashed potatoes.

Clean, peel and cut potatoes. In non-stick pan brown a shallot in extra virgin olive oil. Add potatoes, leave for a minutes in oil and then add water until potatoes are entirely covered. Leave on the stove for 20 minutes, adding water when necessary. When potatoes are completely cooked, turn off the stove and using a immersion blender, trasform potatoes into a cream.

Add salt.

Third step is to realize the filling of crepes.

Clean thoroughly radicchio and remove the external leaves. Cut into slices radicchio and a shallot. In a big non-stick pan brown shallot in extra virgin olive oil for a few minutes, then add the radicchio. Brown radicchio and add some salt if necessary.

As soon as radicchio is smoother, turn off the stove. Put radicchio in a bowl with ricotta cheese and mix them using a immersion blender.Remove the batter from the fridge and mix it softely to have it ready. In a non-stick pan melt a knob of butter, clean the pan and pour a dose of batter to create the first crepe. Turn to cook both sides and then remove from the pan. Continue until the batter is finished.

Put crepes on a tray.

Take some disposable aluminum cups or a muffin pan and grease them slightly. Put a crepe in each cup or muffin pan and add the radicchio and ricotta filling. Grab gentely the edge with the fingers and put in oven for 15 minutes at 180°.

Pour in the serving dish the creamy mashed potatoes, add a tablespoon of Balsamic Vinegar of Modena Emilio and blend. Remove gently the crepe from the disposable aluminum cups or a muffin pan and place it in the centre of the dish.Garnish with some drops of Balsamic Vinegar of Modena Emilio.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Antonio

Aged Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Emilio Silver

Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI