Crespelle with asparagus on pumpkin, carrot, and potato cream with drops of San Marzano sun-dried tomato pesto
x4
Ingredients for 4 people
8 Crespelle with asparagus
300 g pumpkin
150 g carrots
100 g potatoes
60 g Montoro copper onion
100 ml cream
Extra virgin olive oil (EVO) to taste
Salt to taste
Freshly ground pepper to taste
100 g San Marzano sun-dried tomatoes
15 g basil
2 g pine nuts
500 ml milk
50 g butter
50 g flour
Procedure
Clean the pumpkin, carrots, and potatoes, and chop the Montoro copper onion. In a saucepan with a little oil, sauté the onion, then add the diced vegetables and a ladle of water. Cook for 15 minutes over moderate heat. Once cooked, adjust the seasoning with salt and blend with an immersion blender, emulsifying with a little oil. Add the cream, ensuring the mixture does not become too liquid. For the pesto, blend the sun-dried tomatoes, basil, and pine nuts, adding the EVO oil gradually.
Prepare the béchamel by melting the butter, then add the flour until a creamy roux is obtained. Bring the milk to a boil, remove from the heat, and add the roux, stirring continuously to avoid lumps. Return to the heat for about 2 minutes.
Coat the Crespelle with the béchamel and bake in a convection oven at 180°C for about 15 minutes. Plate the cream and place the Crespelle on top. Add drops of pesto and sprinkle with freshly ground pepper. Garnish with two chopped asparagus and basil leaves.
Pietro Roberto Montone, Chef Trainer, Advanced Training – fic.
