Chef vocation

crespelle ai funghi

Crespelle with mushrooms


A refined dish that delights the palate!

Ingredients:

500 g fresh ricotta cheese
800 g cooked porcini mushrooms
200 + 150 g grated parmesan
50 g parsley
1 kg béchamel
300 g melted butter

Procedure:

For the pastry see the Crêpes Recipe.

Then prepare the mixture with chopped mushrooms, ricotta, parmesan (200 g), béchamel, salt and pepper.

Cut the cooked pastry and stuff the crêpes with the precedently made stuffing, add a small uniform quantity of béchamel, cover with cheese and melted butter and cook according to the designated program.

misto

 

umidità

40 % standard

temperatura

145°C

tempo/sonda

75°C

ventola

Full Speed

  If you do not have the core probe, depending on the desired doneness, the cooking should take around 15-20 minutes.

 

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