Radicchio is a popular Italian vegetable, known as Italian Chicory, that has red leafs with a bitter taste ideal grilled, roasted or for preparation of salad dish and also risotto or crespelle.
In this delicious recipe I use two traditional Italian foods as main ingredients, in particular: Radicchio of Chioggia that comes from Veneto and Taleggio cheese that comes from Veneto and Lombardy. Instead Taleggio is a soft Italian cheese with a sweet taste ideal for preparation of bruschetta, risotto. Radicchio and Taleggio are traditionally used together for preparation of risotto or crespelle as described in the following recipe. These two Italian ingredients are good when used together because the bitter taste of radicchio is joined with the sweet taste of Taleggio allowing to obtain a spicy first course.
INGREDIENTS (for 4 – 6 people):
100 g of Flour
200 ml of Milk
20 g of Butter
800 g of Radicchio
400 g of Taleggio
30 g of Parmesan
3 Tablespoons of extra virgin olive oil
1 / 2 Onion
30 g of Butter
4 Tablespoons of flour
1 L of Milk
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
WINE: Nebbiolo d’Alba DOC (Red Wine)
Start with preparation of the stuffing of crespelle: wash the radicchio, cut its leafs in stripes and cut the onion in slices. Preheat the extra virgin olive oil in pan, place in it the onion and let them golden then add the radicchio, sprinkle with salt and let it wilt for about 5 – 8 minutes. In this step if you cook the radicchio in a pan with cover is better so it cooks faster and steamed. In the meantime prepare the mixture for crespelle: beat the eggs with the flour, paying attention to not make lumps, then stirring add the milk in order to obtain a liquid mixture. Butter a round pan of 16 cm of diameter and heat it. Then pour in it a ladle of the mixture, tilting the pan to evenly coat the pan. When the bottom becomes, turn the crespella and cook the second side about 30 seconds. In this way cook also the others crespelle. Let them cool before to stuff it. Preheat the oven to 200° C. Now prepare the béchamel: melt the butter in a pan, stirring sprinkle the flour in it in order to obtain a cream without lumps. Then continuing to stir, add slowly the milk and some nutmeg and let it cook for about 10 minutes until the béchamel becomes firm. Finally stuff the crespella: put crespella on a dish, place some radicchio e some pieces of taleggio on it as shown in the picture below and close the crespella Now place on the bottom of a baking pan some béchamel and place on it the crespelle. Cover the crespelle with other béchamel and sprinkle with Parmesan,
bake for about 30 – 40 minutes until the surface becomes golden. Serve hot.