Crêpes with mushrooms and radicchio chicory
Crêpes funghi e radicchio
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chickpea flour
mushroom type "champignon"
mixed radicchio chicory (green and red)
garlic
parsley
extra virgin olive oil
salt
Prepare a batter with flour, water, a pinch of salt and baking soda and a sprig of rosemary; meanwhile preheat a nonstick skillet brushed lightly with olive oil e.v..
Clean and cut the mushrooms coarsely; wash the radicchio and cut it into strips.
Cook the mushrooms with parsley and garlic, sprinkle with a little white wine and simmer 7 minutes.
Cook the chickpea flatbread, which must be very thin on both sides; then add a side of mushrooms and roll it up on itself.
Make a couple in person and then bake in the oven quite high around 7 minutes.
Serve the crepes place above al radicchio and sprinkle with a bit of pepper and a drizzle of olive oil.
To prepare crêpes, both sweet and savory, use the special Pan or crêpe maker.
(Thanks to Valentina Banzola)
- mirko -
- agape -
