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Chestnut and Radicchio Crepes with Gorgonzola · GialloZafferano.com

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  Speaker 1: Chestnut and radicchio crepes with gorgonzola are a rich, savory
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  Speaker 1: northern Italian dish. They are ideal as an autumn main
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  Speaker 1: course or a special vegetarian option, with a sweet note
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  Speaker 1: from chestnut flour and a creamy blue cheese sauce. For
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  Speaker 1: six servings, plan about 40 minutes of preparation and one
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  Speaker 1: hour and 20 minutes of cooking, plus 30 minutes of
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  Speaker 1: resting time for the batter in the refrigerator. Ingredients for
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  Speaker 1: the crepes. Chestnut flour, 0.8 cup, that is 100 grams.
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  Speaker 1: Whole milk, 0.67 cup, that is 150 grams. Eggs, 1. Butter,
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  Speaker 1: 3 tablespoons, that is 45 grams, plus a little more
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  Speaker 1: for greasing the pan. Extra virgin olive oil, as needed
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  Speaker 1: for cooking. Ingredients for the gorgonzola sauce. Gorgonzola cheese, 14.1 ounces,
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  Speaker 1: that is 400 grams. Fresh liquid cream, 1 1⁄2 cup,
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  Speaker 1: that is 100 grams. Ingredients for the filling. Radicchio, 1
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  Speaker 1: 1⁄4 cups, that is 300 grams. Chestnuts, 0.875 cup, that
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  Speaker 1: is 130 grams, in shell before cooking. Potatoes, 4.6 ounces,
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  Speaker 1: that is 130 grams. Shallot, 1.75 ounces, that is 50 grams.
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  Speaker 1: Parmigiano-Reggiano cheese, 2.1 oz, that is 60 g, grated. Chives,
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  Speaker 1: as needed. Extra virgin olive oil, as needed. Fine salt,
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  Speaker 1: as needed. Black pepper, as needed. Start with the chestnuts.
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  Speaker 1: Score each chestnut on the rounded side with a sharp knife.
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  Speaker 1: Place the chestnuts in a saucepan, cover with water, and
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  Speaker 1: bring to a boil. From the moment the water boils,
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  Speaker 1: let the chestnuts cook for about 20 minutes. At the
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  Speaker 1: same time, place the potatoes in another pot, cover with
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  Speaker 1: cold water, bring to a boil, and cook for about
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  Speaker 1: 30 minutes or until the potatoes are soft. Drain the
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  Speaker 1: chestnuts and let them cool slightly. Dry them with a
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  Speaker 1: tea towel and peel them completely, removing shell and inner skin.
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  Speaker 1: You must obtain about 3.5 ounces of cooked, peeled chestnuts.
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  Speaker 1: Set part of them aside for the filling and keep
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  Speaker 1: the rest for garnish. Prepare the crepe batter. Sift the
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  Speaker 1: chestnut flour into a bowl. Add the milk and the
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  Speaker 1: 45 grams of melted butter. Whisk until the mixture is
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  Speaker 1: smooth and without lumps. Beat the egg in a separate bowl,
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  Speaker 1: then add it to the batter. Mix until everything is
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  Speaker 1: well combined. Cover and let the batter rest in the
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  Speaker 1: refrigerator for 30 minutes. While the butter rests, prepare the filling.
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  Speaker 1: Finely chop the shallot. Cut the radicchio into thin julienne strips.
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  Speaker 1: Roughly chop the cooked chestnuts reserved for the filling. Heat
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  Speaker 1: a drizzle of extra virgin oil in a saucepan. Add
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  Speaker 1: the chopped shallot and let it brown gently. Add the radicchio,
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  Speaker 1: increase the heat, and let it stew for about three minutes.
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  Speaker 1: Season with fine salt and black pepper as needed. When
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  Speaker 1: the radicchio is soft, remove the pan from the heat.
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  Speaker 1: Add the chopped chestnuts. Peel the boiled potatoes and mash them.
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  Speaker 1: Add the mashed potato to the radicchio and chestnut mixture.
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  Speaker 1: Opt a grated Parmigiano-Reggiano. Finely chop the chives and add
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  Speaker 1: them as well. Mix carefully until the filling is homogeneous
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  Speaker 1: and well combined. Now cook the crepes. Take the batter
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  Speaker 1: from the refrigerator and stir it briefly. Heat a 10-inch
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  Speaker 1: crepe pan over medium heat and grease it with a
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  Speaker 1: thin layer of butter. Pour a ladle of butter into
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  Speaker 1: the center of the pan and tilt the pan so
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  Speaker 1: the butter spreads in an even, thin layer. Cook each
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  Speaker 1: crepe for about 2 minutes on the first side, until
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  Speaker 1: set and lightly golden. Flip the crepe and cook for
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  Speaker 1: about 2 minutes on the other side, until golden. Continue
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  Speaker 1: in the same way until the batter is finished, stacking
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  Speaker 1: the crepes and letting them cool slightly. Fill and shape
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  Speaker 1: the crepes. Place one crepe on a work surface. Spread
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  Speaker 1: a portion of the filling over one half of the crepe,
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  Speaker 1: using about one quarter of the filling for each crepe,
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  Speaker 1: so that all the filling is used. Fold the crepe
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  Speaker 1: in half over the filling, forming a half moon. Fold
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  Speaker 1: once more to obtain a triangle. Repeat with all the crepes.
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  Speaker 1: Lightly oil a baking dish with extra virgin olive oil.
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  Speaker 1: Arrange the filled crepe triangles in the dish, side by side,
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  Speaker 1: so they fit comfortably. Place the dish in a static
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  Speaker 1: oven preheated to 300 degrees Fahrenheit and heat for 10 minutes.
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  Speaker 1: While the crepes are in the oven, prepare the gorgonzola sauce.
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  Speaker 1: Place the gorgonzola cheese and the fresh liquid cream in
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  Speaker 1: a small pot. Heat gently over low heat for about
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  Speaker 1: 3 minutes, stirring constantly, until the cheese is completely melted
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  Speaker 1: and the sauce is smooth and velvety. Plate the dish.
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  Speaker 1: Spoon some of the hot gorgonzola sauce onto each plate,
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  Speaker 1: creating a base. Place a hot crepe on top of
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  Speaker 1: the sauce. Garnish with some of the reserved chestnut pieces
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  Speaker 1: and a few fresh chopped chives. Serve the chestnut and
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  Speaker 1: radicchio crepes with gorgonzola immediately, while the crepes are hot
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  Speaker 1: and the sauce is creamy.