Crespelle mit Rucola Birnen Salat

rezept aus »la cucina italiana«, mätz 2010

für 6 personen (wir haben zu viert alle aufgegessen)

füllung 500 g kartoffeln | 80 g spinat | 250 g stracchino käse (del nonno nanni!) | parmesan | olivenöl | salz, pfeffer und muskatnuss

crespelle 250 ml milch | 2 eier | 125 g mehl | 10 g butter | salz

béchamelsoße 25 g butter | 25 g mehl | 250 ml milch |salz, pfeffer


füllung die kartoffeln schälen und in feine scheiben schneiden (etwa 3mm). die kartoffeln mit etwas oliverrnöl vermischen und im backofen bei 220° etwa 25 minuten backen. sie sollen gar, aber nicht zu knusprig sein.
dann die kartoffeln mit dem feingehackten, blanchierten spinat und dem stracchino mischen. mit salz, pffer und muskat würzen und zwei esslöffel parmesan untermischen.

crespelle aus milch, mehl, geschmolzener butter, eier und einer prise salz einen flüssigen, möglichst klumpenfreien teig herstellen. in einer beschichteten pfanne (24er durchmesser) etwas butter zerlassen und etwa ein sechstel des teigs hineingeben und von beiden seiten backen. insgesamt 6 crespelle auf gleiche weise herstellen. dann die crepelle mit der kartoffel spinat masse füllen und aufrollen. wenn sie etwas abgekühlt sind die einzelnen crespelle in 3 oder 4 kleinere stücke schneiden.

béchamelsoße in einem kleinen topf die butter schmelzen lassen, das mehl dazugeben und rühren, es sollen sich keine klumpgen bilden, nach und nach die milch dazugeben, dabei immer weiteer rühren, bis eine schöne dicke (aber auch nicht zu dick!) béchamelsoße entsteht. mit salz, pfeffer und muskat würzen.

in einer auflaufform den boden mit einem teil der béchamelsoße bedecken, dann die crespelle daraufsetzen und mit der restlichen béchamelsoße begiessen. mit parmesan bestreuen und im ofen nochmal für etwa 5 minuten überbacken. warm servieren.

wir haben die crespelle zusammen mit »ruccola-feldsalat mit birne und parmesan« gegessen:

sf | 2.3.2010 | 39 Kommentare

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