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Crepes with Treviso radicchio

  • 40 minutes
  • Medium
  • First Courses
This recipe comes from the Veneto region of Italy. The delicate flavor of the béchamel contrasts the bitter taste of the radicchio, making a balanced and welcoming dish.
Veneto

Ingredients: Per 4 servings

  • 2 lb radicchio from Treviso
  • 3 ½ tablespoons oil
  • salt and pepper to taste
  • 1 clove of garlic
  • white wine
  • 2 egg yolks
  • 7 oz cheese
  • 4 cups milk
  • 4 cups broth
  • 3 oz butter
  • 3 oz all-purpose flour

Preparation:

Prepare the crepes and let them cool. In the meantime, wash and cut the radicchio into very small pieces. Add the oil to a sauté pan and heat.

Once hot, add the radicchio, salt, pepper, garlic and a little bit of white wine. Sauté for a couple of minutes. Then prepare a fairly liquid béchamel with the milk, broth, flour and butter. Then add the egg yolks, cheese and sautéed radicchio.

Then layer the crepes and radicchio sauce in a baking dish, beginning, of course, with a crepe.

Bake in a 425°F oven for 15 minutes.