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Pasticcio di Crepes di Riso con Salsa al Gorgonzola

Ultimamente mi é venuta la fissa della farina di riso che da un tocco di leggerezza anche a piatti non propriamente leggeri come queste crepes: PROVARE PER CREDERE!!!

Pasticcio di Crepes di Riso con Salsa al Gorgonzola



Per le crepes:

250 grammi di farina di riso
3 uova
500 ml di latte crudo
50 grammi di burro
1/2 teaspoon salt


For the filling: 250 grams of cabbage


200 grams of goat cheese
150 grams of 150 grams of yogurt

gorgonzola 2 tablespoons of raw milk

salt to taste pepper to taste Sift the flour

in a large bowl to form the fountain. Shell the eggs and stir in the well with a whisk. When they are united also mix the milk and then beat for a few minutes so the mixture is perfectly smooth. Add the melted butter, salt and beat again until the batter is smooth and creamy. Pass the batter in China to remove any lumps. Cover with plastic wrap and let stand for one hour in place cool. After the rest period, the batter will be thick, so before cooking, add a little 'milk to make it more fluid.
Lightly grease a crepe with butter. Wipe then absorbent paper towel to remove excess dressing. Heat the skillet on the stove for 5 minutes. When it is hot, pour in the batter and turning the pan in a circular motion of the wrist spread the batter to cover bottom. After about 30 seconds gently pull the edges of the cracks using a wooden spatula. When the center is cooked, take the edge between thumb and forefinger, and after it is laid on the wooden spatula lift it and rotate. Continue cooking until the cracks will not golden brown dotted with brown spots. It is not necessary every time the oil pan with the sauce you choose, do it only if you find it difficult to remove the crepes.
Wash the cabbage and boil in salted water for 15 minutes. Drain and chop. Mix the ricotta with the milk and the cabbage and salt and pepper. In a saucepan over low heat melt the blue cheese with yogurt without bringing to ebolizzione. Make a layer of crepes and the mixture with the cabbage and so on ending with a layer of pancakes where you will pour over the sauce of gorgonzola. Bake in preheated oven for 15 minutes at 150 degrees.

recipe appeared in the newsletter QBSPACE of Friday, December 11, 2009.