Crepes with ricotta and ham
We pair this traditional recipe with a Con Vento 2020 Castello del Terriccio.
Ingredients for 4 people:
For the crepes: 250ml milk, 90g white flour, 1 tablespoon oil, 3 eggs, salt as desired and a little butter to grease the pan.
For the filling: 300g cow’s milk ricotta, 200g boiled ham (smoked ham is also excellent), 2 egg yolks, 150g grated Parmigiano, the grated peel of 1 lemon, a sprinkling of nutmeg and salt as desired.
For the béchamel: 50g butter, 50g white flour, 500ml milk and salt as desired.
In a bowl, mix together the drained ricotta, the ham that has been chopped with a knife, the egg yolks, Parmigiano, grated lemon peel and a sprinkling of nutmeg and then salt to taste. Put the filling into the refrigerator while you prepare the crepes.
Use a whisk to mix together all the ingredients and make the batter for the crepes ensuring not to create lumps. Heat a pan of about 15cm in diameter which has been slightly greased with butter and once it is hot pour in a ladle of batter and shift the pan around to ensure the batter is equally spread out. Flip the crepe over once one side has cooked and cook the other side. Repeat this until you have made 16 thin crepes.
After making the crepes, butter a baking pan, spread out the filling on the crepes and roll them up to close them. Place the crepes in an orderly fashion in the pan to make them easier to serve.
Make a béchamel white sauce by mixing together the butter and flour in a pan to create a roux. Add some warmed milk and continue to stir until you obtain the density desired. Salt to taste.
Pour the béchamel over the crepes until they are uniformly covered. Sprinkle some Parmigiano on top, add in a few tads of butter and bake at 180°C for around 40 minutes or until a nice, golden crust has formed.
Wine to pair:
(edited by Stefania Vinciguerra)
Con Vento 2020 Castello del Terriccio
Intense and luminous straw yellow. Good complexity to the nose, with notes of exotic fruit, citrus fruits and slight hints of flint and white peach. Briny taste, good body, very pleasant and balanced.
Production area: the locality Terriccio in the municipality of Castellina Marittina (Pisa). The soils where vineyards are located are characterized by varying and composite morphologies with intense presence of stones and fossils; altitude between 100 and 300 meters a.s.l., exposure south/south-west
Grape varieties: Viognier and Sauvignon Blanc, with Guyot training system and planting density of 5,600 vines/Ha.
Climatic trends: Vintage 2020 is characterized by stable and sunny weather with enough rain and spring with above average temperatures. This has favored a surprising vegetative-productive balance. The clement weather, which means mild temperatures, adequate water supply and cool, breezy nights, ensured strength and health to the vines. This has allowed the grapes to complete their maturation in ideal conditions.
Harvest: The harvest began in the second half of August and was characterized by healthy grapes and perfect veraison.
Vinification: After the harvest during the early hours of the morning, the grapes are transferred to the cellar for a second selection, followed by criomaceration for 24 hours in the tank, soft pressing, subsequent fining on the lees - without malolactic fermentation - with batonnage at controlled temperature. Each variety is aged separately in stainless steel vats, then blended and bottled, where the wine refines before release.
Alcohol content: 12.50%.
Serving temperature: 8°C.
First vintage produced: 1985
Total bottles produced: 4000-6000 year
Curiosity: the name derives from a farm where, in the past, the owners used to give hospitality to old priests dismissed from their parishes in order to give them the chance to spend a dignified old age, a sort of convent. Subsequently the name has assimilated the meaning of "hill of the wind".
|Product||Producer||Date of publication||Author||Read|
|Castello del Terriccio
A lovely estate on the Tuscan coast, Castello del Terriccio had been the “fiefdom” of Gian Annibale Rossi di Medelana, who passed away in November 2019. Since then this vast estate (over...