Recipe - Crespelle Di Ricotta E Acciughe-Ricotta And Anchovy Fritters

Three fourths cup Flour
2 Eggs
1 cup Milk
1 pn Salt
4 tablespoon Virgin olive oil, plus 1 T
1 md Red onion, finely chopped
3 Heads Treviso radicchio, in
1/2" pieces
1 teaspoon Fresh rosemary, chopped
8 ounce Goat cheese, preferably
Coach Farm
2 tablespoon Balsamic vinegar
1 bn Italian parsley, finely
chopped
4 tablespoon Butter

Preheat oven to 350 degrees F.

To make crespelle, sift flour into a bowl. Crack eggs into bowl and beat,
adding milk a little at a time until all is incorporated. Allow to rest 30
minutes.

To make the filling, heat olive oil in a 8inch saute pan until smoking.
Add onion and saute until soft, about 5 to 6 minutes. Add radicchio. Saute
until soft, about 5 to 6 minutes, and pour mixture into a bowl. Stir in
goat cheese, balsamic vinegar and parsley and set aside.

Heat a 6inch nonstick pan until hot and brush with olive oil. Turn heat
down to medium and pour 1 One half tablespoons batter into pan. Cook until pale
golden, about one minute, and flip. Continue the process until all the
batter has been used, yielding between 8 to 10 crespelle. Fill each
crespella with 2 tablespoons goat cheese mixture and fold in half. Continue
filling all crepes until all crepes are full. Be sure to leave 4
tablespoons goat cheese mixture for topping.

Butter bottom and all sides of 10inch by 8inch ceramic baking dish. Lay
filled crespelle overlapping in baking dish. Smear remaining goat cheese
mixture over top and place in oven until piping hot and crispy on top,
about 12 to 15 minutes. Remove and serve with a raw radicchio salad.

Yield: 4 servings

Recipe by: Molto Mario MB1D19 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997