Red chicory crespelle with Balsamic Vinegar of Modena

Red chicory crespelle with Balsamic Vinegar of Modena 2018-08-31T13:03:30+00:00

Project Description

Ingredients (for 4 people):

  • 300 g (10.56 oz- 0.66 lb) of red chicory
  • 1 leek
  • 1 glass of dry white wine
  • salt
  • pepper
  • extra-virgin olive-oil
  • 2 cups of béchamel
  • 1 glass of Balsamic Vinegar of Modena
  • 200 g (7.04 oz- 0.44 lb)of grated Parmesan cheese
  • 50 g (1.76 oz- 0.11 lb) of butter
  • 4 crespelle

Preparation

  • Prepare crespelle and let them settle.
  • Take a saucepan and let butter and oil fry slightly together with minced leek. Add wine and water to avoid burning leek slices.
  • Mince chicory and put it into the saucepan. Salt and pepper.
  • Mix Balsamic Vinegar of Modena and béchamel away from fire.
  • Paint crespelle with balsamic béchamel. Divide leek and chicory onto crespelle and sprinkle with Parmesan cheese. Season with a béchamel veil.
  • Roll up crespelle and bake in warm oven. Paint their surface with béchamel and Parmesan cheese left over.
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