Crespelle agli asparagi on pumpkin, carrot and potato cream and drops of san Marzano sundried tomato pesto
x4
Ingredients for 4 people
8 Crespelle agli asparagi
300 g pumpkin
150 g carrots
100 g potatoes
60 g Montoro copper-coloured onion
100 ml Cream
extra virgin olive oil to taste
salt to taste
freshly ground pepper to taste
100 g San Marzano sundried tomatoes
15 g basil
2 g pine nuts
500 ml milk
50 g butter
50 g flour
Procedure
Clean pumpkin, carrots and potatoes, and chop the Montoro copper-coloured onion. In a saucepan, pour a little oil, brown copper coloured onion and add diced vegetables and a ladle of water. Cook over a medium heat for about 15 minutes. When cooked, add salt and blend with the immersion blender, emulsifying with a little oil.
Add cooking cream. Make sure that the cream is not too liquid. To prepare pesto, blend together dry tomatoes, basil and pine nuts, and add a drizzle of extra virgin olive oil. Prepare the béchamel melting butter, add flour until you get a creamy roux. Bring milk to a boil, remove from heat and add the roux, stirring constantly to avoid lumps, and place over heat for about 2 minutes.
Sprinkle béchamel on Crespelle and bake in a convection oven at 180°C for about 15 minutes. Place cream on the plate and overlap Crespelle. Add some pesto drops and sprinkle freshly ground pepper. Decorate with two asparagus cut into pieces and basil leaves.
Pietro Roberto Montone advanced training chef – fic.
