A delicious dish for the Springtime table

Days are flowing towards the good season and, on the wave of staying at home, let’s try to focus on the delicious dishes we can prepare around Easter time. For lunch, today I made some crêpes stuffed with artichokes and fresh creamy robiola cheese. 1. As for the crêpes, I used one egg, half liter milk, 100 gr all purpose flour, a sprinkle of salt. After making a batter with those ingredients, I left it to rest for little while. 2. In the meantime, I prepared the filling by chopping a couple of artichokes very thin and then poured them in a pan with warm extra virgin olive oil and a clove of garlic. I sautéed them for about five minutes. Besides, I added a bit of warm water to soften them and a sprinkle of salt and pepper right at the end. 3. Time for preparing crêpes by pouring a ladle of batter at a time in a warm greasy pan and making thin disks. 4. I spread fresh robiola cheese on the surface of each disk and then added the artichokes. 5. Crêpes were rolled up and served warm (perhaps it is a good idea to place them in the oven 180°C just for few minutes to get warmer) with a good fragrant sauce made of small pieces (cubes) of tomatoes. (As for the tomatoes sauce, cubes of tomato were gently cooked for few minutes in a pan with some extra virgin olive oil, onion, an idea of garlic, a sprinkle of sea salt and pepper).

I hope you will enjoy this recipe and wish everybody “Bon Appétit“.

Please, be safe for yourself and be safe for the others ❤

Golden crêpes filled with small shrimps that taste like Spring

   Hello! Spring is at work here again: day by day, its distinct singing can reach even the most distant corners and, by magic, its brush masterfully covers every little space of this huge natural canvas with the most beautiful and vivid palettes of colors. It is time for staying much longer in the open air, enjoying the garden and long walks and..visiting the local food markets, where to find the ingredients for tasteful recipes.

   The dish prepared today is not so elaborate as it can appear. They are crêpes made of chickpeas flour, filled with small shrimps and sautéd zucchini gently mixed with a couple of spoons of soured cream.

   So, as first step, prepare the batter for crêpes by pouring 120 gr chickpeas flour in a bowl, then add a spoon of extra-virgin olive oil, salt and pepper, a sprinkle of turmeric, coriander, just few seeds of cumin and a couple of parsley leaves, gently whip all ingredients by adding 270 ml water very slowly until you have a fluid batter. At this proper, please, remember that, in order to make air bubbles in the batter, your wrist must be always up and firm while your hand will work down, up and down again. Place the batter to rest in the fridge for about 30 minutes. Secondly, warm few drops of extra-virgin olive oil in a frying-pan and use a ladle for pouring the batter in it, make a disc on the surface of the frying-pan and when the crêpe will look golden and crisp, turn it on the other side. 

   Souté the shrimps, once their shell has been removed and they have been accurately washed: in a pan, fry some rings of onion, a hint of garlic, rings of leek, a couple of small cherry tomatoes, add the shrimps, salt and pepper, some Chardonnay wine, a sprinkle of dill. Cook the shrimps only for few minutes in order to keep their sea fragrance.

   In the end, as already mentioned before, sauté fresh zucchini in extra-virgin olive-oil with little onion, garlic and leaves of sage, add salt and pepper in the end, right before gently mix with a couple spoons of soured cream.

Serve this dish warm with a good Chardonnay wine and ‘buon appetito!