Crespelle di ceci...

Crespelle di ceci

Chickpea flour crespelle

Ingredients:

Crespelle:

3/4 cup unbleached all-purpose flour

1/2 cup chickpea flour

3/4 cup whole milk, plus more if needed

2 large eggs, lightly beaten

1/4 cup heavy cream

Fine sea salt to taste

Freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

Filling and sauce:

1/4 cup extra-virgin olive oil

3 to 4 small zucchini, sliced into thin rounds

3 tablespoons minced fresh herbs, such as thyme, parsley, and marjoram, plus more for garnish

1/4 cup diced mozzarella cheese

1 cup ricotta cheese

Fine sea salt to taste

Freshly ground black pepper to taste

1 1/2 pounds ripe tomatoes

Yellow bell pepper strips for garnish

A few leaves of butter lettuce for garnish

Directions:

1. To make the crespelle, sift together the all-purpose flour and the chickpea flour into a large bowl. Whisk in the milk until smooth, then whisk in the eggs, cream, salt, and pepper. (The mixture should have a pourable consistency. If not, whisk in a little additional milk until it does.) Cover and set aside to rest for 1 hour, then whisk in the oil. 

2. Heat a 10-inche nonstick pan or cast-iron skillet and coat it very lightly with oil by rubbing a dab of oil over the surface with a paper towel, wiping away any excess. Pour in a sixth of the batter, about 1/2 cup. Roll the pan in all directions to cat the surface, and then place it over medium heat until the batter has cooked into a thin crepe. Use a spatula to remove it from the pan and repeat the process, very lightly oiling the pan with the piece of paper towel each time. Set the crepes aside: do not stack them.

3. For the filling, heat 1 tablespoon of the olive oil and cook the zucchini until tender, then sprinkle on the minced herbs.

4. Combine the zucchini mixture with the mozzarella and ricotta, and season to taste with salt and pepper.

5. Make a tomato sauce by first peeling the tomatoes (see page 205), then seeding and pureeing them in a blender or through a food mill with the remaining 3 tablespoons oil. Season to taste with salt and pepper.

6. Distribute the cheese filling equally onto the centers of the crespelle, then roll them up jelly roll style and cut them into 1 1/4- inch pinwheel slices. Serve them at room temperature with the tomato sauce and garnish them with additional minced herbs, bell pepper strips, and a few lettuce leaves.

Serve 6   Cooking Time: 1 hour

~Bella


Ps: I won't be posting Friday, or next week as I'm in a moving process. I don't think I'll be able to post anything.