2016-10-05

Crespelle al sesamo con asparagi e salsa al crescione

Difficulty:

Medium

Servings:

4

Preparation time:

01:25

Cooking time:

01:05

Ingredients

  • 16 asparagi bianchi
  • 1 cucchiaio di burro
  • 1 pizzico di zucchero
  • 2 cucchiai di vino bianco
  • Sale
  • Pepe

Crespelle al sesamo

  • 100 g di farina
  • 200 mi di latte
  • 50 mi di panna
  • 10 g di burro fuso
  • 2 uova
  • 1 hg di semi di sesamo tostati
  • Sale

Salsa al crescione

  • 250 g di vino bianco
  • ½ l di brodo di verdura
  • 150 g di burro
  • 50 g di crescione
  • 20 g di scalogni
  • 2 cucchiai di panna montata

Directions

Pelare gli asparagi e cuocerli per 10 minuti in acqua bollente assieme al burro, al vino bianco, allo zucchero e al sale. Toglierli quindi dal fuoco e farli raffreddare nel loro brodo. Per la salsa far bollire il vino bianco con gli scalogni, unire il brodo di verdura e ridurre il liquido ad 1/3 del volume. Frullare poi il brodo con il burro ed il crescione e condire con sale e pepe. Prima di servirla, unire alla salsa di crescione la panna montata. Per preparare le crespelle, mescolare bene la farina con il latte, il sesamo, la panna ed il sale. Quindi unire le uova ed il burro fuso e cuocere 4 crespelle in una padella antiaderente. Farcire ogni crespella con quattro asparagi, chiuderla con un filo di erba cipollina e tagliarla a metà. Disporre le crespelle sui piatti e guarnirle con la salsa e alcune foglioline di crescione.

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