Asparagus & Ricotta Chickpea Crespelle

See on Scoop.itThe Man With The Golden Tongs

Asparagus & Ricotta Crespelle (Serves 4, or makes 8 Crespelle)

For the Crespelle

  • 2 Eggs
  • 1/2 cup chickpea flour
  • 1 cup Goat’s milk*
  • 1/4 cup water
  • A pinch of salt
  • Oil or butter for the pan

For the Asparagus Ragù

  • 1 lb Asparagus spears (weight trimmed)
  • 1 Small-ish onion
  • A small carrot
  • A piece of celery stick (about 4 in.)
  • 3 Tbsp Olive oil
  • A half cup of white wine
  • A half cup of vegetable stock, plus more
  • Salt&Pepper

For the Ricotta filling

  • 10 Oz Creamy ricotta*
  • 1/4 cup grated Pecorino or hard seasoned goat cheese
  • A good grating of nutmeg
  • Salt&Pepper

To finish

  • More grated cheese
  • Finely chopped green onion or scallions
  • Extra virgin olive oil for drizzling

See on hortuscuisine.com

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