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Articles - Gourmet Pleasures:

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CHICKPEA CREPES WITH RICOTTA CELERIAC AND BACON


Ingredients 
for crepes

1 litre milk 

8 eggs

350 g chickpea flour

Salt

 

Method

Mix the ingredients with a whisk. Let it stand an hour or so and then make the crepes.


Ingredients for the filling

1000 g fresh ricotta

500 g diced celeriac

100 g speck (bacon)

100 g Parmesan cheese

Butter

Salt and pepper

Thyme and mint

Method

Cook the celeriac with a knob of butter, then sprinkle with the chopped herbs. Adjust salt and pepper and leave to cool. Brown the bacon and cut into small squares. Sift the fresh ricotta and mix all ingredients. Form the cannelloni and arrange in a baking dish.

Ingredients for the sauce

1 litre milk

80 g butter

80 g flour

10 g salt

Nutmeg

Method

Bring the milk to the boil. In another pan, prepare the roux melting the butter and add the flour. Add the boiling milk while stirring. Add salt and nutmeg and heat to thicken. Cover the cannelloni and brown “au gratin” in the oven.

By Baita E Salmaso

www.kesseboehmer.com