For Christmas lunch, I wanted to bring something different to the table: a scenic yet uncomplicated, elegant, and comforting first course.
This savory crepe cake dome with ricotta, radicchio, and taleggio was born from the desire to prepare something different from the usual baked pasta while maintaining those flavors that feel like home and festivity.
I consider myself an expert in crepes: I’ve made tons of them when I helped Nicos and Simonetta between the pub on Pietralata Street and the restaurant on Mirasole Street!
Another advantage of this crepe dome is that it lends itself to countless variations: you can change one or more fillings using, for example, radicchio and speck, mushrooms and sausage, spinach and ricotta, or a soft pumpkin cream with gorgonzola.
And if you want to make each layer even softer and more uniform, you can bind everything with a very light layer of béchamel, which holds the flavors together without covering them.
A scenic and refined dish, perfect not only for Christmas and New Year’s but for all those dinners where you want to make a great impression without complicating your life too much
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the theme of baked first courses, here are some recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1.5 tbsps butter
- 10.5 oz ricotta
- 2.8 oz grated parmesan
- to taste salt
- to taste nutmeg
- 1 head radicchio
- 2.1 oz pancetta (or diced speck)
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 7 oz Taleggio
- 0.4 cup milk
Tools
dome mold
- Molds
Steps
Let’s go step by step and start with the crepes!
Beat the 2 eggs with the milk.
Then add the flour, the salt, and mix until you have a smooth batter.
Add the melted butter.
Let the batter rest for 20 minutes (you can skip this step if you don’t have time, but it’s better to do it).
Cook thin crepes: I make them in the same pan where I melted the butter.
Set them aside as they are cooked and finish the batter, using a ladle.Ricotta Filling
Mix the ricotta with the grated cheese, season with pepper and nutmeg, working the mixture to obtain a firm cream.Radicchio Filling
Cut the washed head of chicory.In a non-stick pan, put a drizzle of EVO oil, add the diced pancetta, and brown it for a couple of minutes.
Then add the radicchio, salt, and continue cooking for 5-6 minutes.
This filling must be dry, not watery.
Taleggio Filling
Slightly heat the milk, then add the taleggio in pieces.
Gently melt to obtain a fluid and homogeneous cream.Assembling the Dome
Butter well the dome mold (like a zuccotto mold) or use a releasing spray.
Proceed in layers by placing one crepe at a time and alternating ricotta, radicchio, and taleggio cream.Continue until all ingredients are used up, closing the surface with a crepe.
Cooking
Bake in a preheated oven at 350°F for about 30-35 minutes, depending on your oven.VERY IMPORTANT: let the savory crepe dome cool for at least 15 minutes before unmolding it onto the serving plate!
It’s a complete and already tasty first course, but if you want, you can add a ladle of béchamel sauce as an accompaniment for the more indulgent!
Bon appétit! Annalisa
On the theme of baked first courses, here is a rich collection ↓
read → https://blog.giallozafferano.it/asilannablu/primi-piatti-al-forno/
Storage
In the fridge: 2 days well covered
Freezable: yes, better if cut into slices, already cooked
Reheating: 300°F for 15 minutes, covered with aluminum foil not in contact!
