For the CHRISTMAS LUNCH I wanted to bring something different to the table: a spectacular first course that is not complicated, elegant, and comforting.
This savory crepe dome cake with ricotta, radicchio, and taleggio cheese was born from here: the desire to prepare something different from the usual baked pasta while maintaining those flavors that taste of home and celebration.
I consider myself an expert in crepes: I 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 a thousand variants: 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 veil of béchamel, which holds the flavors together without covering them.
A spectacular and refined dish, perfect not only for Christmas and New Year’s but for all those dinners where you want to impress without complicating your life too much
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join 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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Always on the topic of baked first courses, here are some recipes like:
- 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
- 2 tbsp butter
- 1 1/3 cups ricotta
- 1/3 cup grated Parmesan
- to taste salt
- to taste nutmeg
- 1 head radicchio
- 2 oz pancetta (or diced speck)
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 7 oz Taleggio cheese
- 7 tbsp milk
Tools
dome mold
- Molds
Steps
Let’s go in order and start with the crepes!
Beat the 2 eggs with the milk.
Then add the flour, salt, and mix until you have a smooth batter.
Add the melted butter.
Let the batter rest for 20 minutes (if you can, you can skip the rest, but it’s better to do it).
Cook THIN CREPES: I prepare them in the same pan where I melted the butter.
Put 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 late radicchio.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 warm the milk, then add the taleggio in pieces.
Gently melt to obtain a smooth and homogeneous cream.Assembling the Dome
Grease well the dome mold (like a zuccotto) or use a non-stick spray.
Proceed in layers, placing one crepe at a time and alternating ricotta, radicchio, and taleggio cream.Continue until all ingredients are used, closing the surface with a crepe.
Baking
Preheat the oven to 356°F and bake 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 as it is, but if you want, you can add a ladle of béchamel sauce as an accompaniment for the more indulgent!
Enjoy your meal! Annalisa
ON TOPIC 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 cut into slices, already cooked
Reheating: 302°F for 15 minutes, covered with aluminum foil not in contact!
