Chef Yvonne Chan, Agriturismo San Mattito, Verona
Ingredients for the dumplings (crepe):
.5 liter of milk
1 pinch salt
Ingredients for the filling:
500g white asparagus
200g fresh ricotta
2 egg yolks
1 blonde onion
Ingredients for the topping:
.5 liter cooking cream
200GR Monte Veronese
tartufo nero qb
Wine Woman Francesca
In a bowl pour flour, pinch of salt and .5 liter of milk. Work until you get a homogeneous mixture. Beat the eggs and add them to the mixture, stir vigorously. Stir in the softened butter and mix. Let it sit half an hour.
Heat a non-stick pan, production in a knob of butter; pour the prepared using a kitchen spoon, rotating Pan quickly distribute it evenly.
Cook a minute, prevent the crêpe will stick, then turn it under above. Remove from heat and gently slide it onto a plate.
The crepe, basis for our little bundle, is now ready!
In a Saute pan over low heat the onion, thinly sliced, Add asparagus already peeled and cut into rondelline; Deglaze with .5 Cup of white wine, bring cooking. Allow to cool the asparagus and merge them to fresh ricotta, the Parmesan cheese and egg yolks. Mix the ingredients together, place a spoonful of mixture in the center of the crepe. To close the parcel you can use, for a more chic decoration, a thin slice of stem of Leek.
Bake the crêpe for 10 minutes at 170°, then garnish with the sauce at Monte Veronese, obtained by mixing the cream cheese and the tarfufo.
Serve and eat, accompanying everything with a nice glass of white wine Woman Francesca (un nome una garanzia 😉 ) the Cantina Giovanni Ederle.