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recipe 10
CHESTNUT FLOUR
CRESPELLE STUFFED
WITH RAVEGGIOLO CHEESE AND HONEY
Ingredients to serve 6: 150 g (1 1/2
cups) chestnut flour, 60 ml (1/5 cup + 1
tablespoon) milk or water, a pinch of salt,
1/2 dl (1/5 cup) oil
For the filling: 300 g (2/3 pound)
raveggiolo, 60 g (1/4 cup) honey, black
pepper
For the sauce: 2 oranges, 1 dl (2/5 cup)
grappa
Preparation time: 40 minutes
Cooking time: 8 minutes
Difficulty: High
Dilute the chestnut flour with the water or
milk, add a pinch of salt, and mix until the
batter is fluid. Lightly oil a nonstick pan
and heat it; drop some of the batter into
the pan and turn the pan to spread it evenly
over the bottom. Flip the crespella when the
bottom has well set, cook the other side,
and continue making crespelle until the
batter is used up. Combine the raveggiolo
and the honey, season the mixture with a
pinch of pepper, and put some onto each
crespella, fold them up into squares, and
chill them in the refrigerator. Grate the
zest of the oranges and squeeze them.
Combine the zest and the juice in a
barely-warmed pan and add the crespelle, and
heat them gently.
When they are hot add the grappa and flame
them. Serve at once.
The most common addition is boiled, crumbled
chestnuts to the raveggiolo. Adding a little
sugar to the juice will result in a thicker
sauce; in this case, reduce the amount of
honey. If the grappa doesn't catch
spontaneously, use a match to light it.
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