Pancakes from Italy Fans of Russian pancakes are already nothing to be surprised! But here I will tell you a secret - in Italy, too, there is a version of pancakes, and they are called komplepella. These pancakes, filled with various salty stuffings, are the first dish, but they are not found on the table as often as pasta. The most spread out filling is mushrooms and cheese. Today I suggest you bake a chicken soup with Gorgonzola cheese and Radicchio salad. This red winter salad has a bitter taste, and therefore perfectly matches with the sweetish gorgonzola. This dish is not from the lungs, but believe me, if you try it, you will not regret it!
Ingredients:- Wheat Flour 150 g
- Milk 300 ml
- Eggs chicken 2 pcs.
- Salt 1 pinch
- Gorgonzola cheese 200 g
- Radiacchio Salad 400 g
- Milk 40 ml
- Sugar 1 tsp.
- Parmesan cheese 30 g
- Step 1 You need flour, milk, eggs and salt to prepare the soupella.
- Step 2 And for the preparation of the filling you need Gorgonzola cheese, Radicchio salad and butter and some Parmesan cheese.
- Step 3 Sift the flour through a sieve, add salt and then milk. Knead the dough with a whisk or a mixer, so that there are no lumps.
- Step 4 Add eggs and mix well again.
- Step 5 Bake the soupelle on a hot frying pan until golden.
- Step 6 Prepare the filling. Cut Radicchio into thin strips and fry in butter.
- Step 7 Melt a little butter in a saucepan and add Gorgonzola cheese cut into squares. Melt the cheese to get the cream. You can add a couple tablespoons of milk.
- Step 8 Mix Radicchio with the cream. To reduce the bitterness, you can add a little sugar.
- Step 9 On half the crespel, put the filling and close the other half. Fold in half again.
- Step 10 Lay the soupelle in a baking pan, oiled. Spread the remaining cheese on top and bake at 180 ° C for 10-15 minutes under the grill.
- Step 11 Serve immediately with hot, sprinkled with Parmesan cheese.