Crespelle with ricotta and chard with yellow datterino tomatoes, light basil pesto on parmesan fondue
x4
Ingredients for 4 people
8 Crespelle with ricotta and chard
50 g butter
400 g yellow datterino tomatoes
1 clove of garlic
100 g EVO oil
2 bunches of fresh basil
½ clove of garlic
10 g pine nuts
10 g parsley
250 ml fresh cream
75 g grated Parmesan cheese
Nutmeg to taste
Procedure
Wash and cut date tomatoes. In a pan, heat oil and sauté garlic, add tomatoes and cook for about 10 minutes. Sieve through a vegetable mill and keep warm. Clean and wash basil.
Wash and chop the yellow datterino tomatoes. In a pan, heat the oil and sauté the garlic, then add the tomatoes and cook for about 10 minutes. Pass through a vegetable mill and keep warm. Clean the basil and wash it. Blanch for a few seconds in boiling water, drain, and immediately cool in ice water. Squeeze well and emulsify with the remaining ingredients using an immersion blender. Heat the cream to 80 °C and add the cheese until a smooth and homogeneous mixture is obtained. Keep the Parmesan fondue warm.
Arrange the Crespelle with ricotta and chard in a baking dish, add the butter, and bake in the oven at 180 °C. Place the fondue on the bottom of the plate, add the yellow datterino sauce, and lay the Crespelle with ricotta and chard on top. Garnish with pesto and serve.
Vito Amato, advanced training chef – fic.
