Crespelle ricotta ed erbette with yellow date tomatoes, mild basil pesto on parmigiano cheese fondue
x4
Ingredients for 4 people
8 Crespelle ricotta ed erbette
50 g butter
400 g yellow date tomatoes
1 clove of garlic
100 g extra virgin olive oil
2 bunches of fresh basil
½ clove garlic
10 g pine nuts
10 g parsley
250 ml fresh cream
75 g grated Parmigiano Reggiano 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.
Blanch for a few seconds in boiling water, drain and cool immediately in a water and ice bath. Wring out and emulsify with all other ingredients with the help of an immersion blender. Heat cream and bring it to 80°C and add cheese until the mixture is smooth and homogeneous.
Keep Parmigiano fondue warm. Place Crespelle ricotta ed erbette in a baking dish, add butter and bake at 180°C.
Place fondue and yellow date tomato sauce on the plate, then lay Crespelle ricotta ed erbette atop. Garnish with pesto and serve.
Vito Amato advanced training chef – fic.
