{"id":33658,"date":"2022-05-21T08:50:23","date_gmt":"2022-05-21T06:50:23","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=33658"},"modified":"2024-05-06T13:02:52","modified_gmt":"2024-05-06T11:02:52","slug":"buckwheat-crespelle-with-ricotta-and-asparagus-cream","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/buckwheat-crespelle-with-ricotta-and-asparagus-cream\/","title":{"rendered":"Buckwheat crespelle with ricotta and asparagus cream"},"content":{"rendered":"

What characteristics should a modern cuisine recipe have?<\/span><\/p>\n

I answer the question by pointing to one dish. Buckwheat crespelle with ricotta and asparagus filling.<\/span><\/p>\n

An indulgent but light recipe with a straightforward procedure.<\/span><\/p>\n

These are the characteristics of modern cooking that I practice.<\/span><\/p>\n

Modern cooking. Or maybe not<\/strong><\/h4>\n

Modern cooking is a harmonious blend of speed and nutrition. It’s about creating dishes that are quick to prepare and good for you.<\/span><\/p>\n

Even in the realm of healthy and fast recipes, comfort is key. It’s about finding that sweet spot where a dish is nourishing and satisfying.\u00a0<\/span><\/p>\n

All it takes is an ingredient or a beautiful presentation to make even the most uncomplicated, lightest food indulgent.<\/span><\/p>\n

When I get out of the groove of traditional recipes, the ones I cook for holidays or Sunday lunches, I combine seasonal and good-quality ingredients with an uncomplicated procedure and from the cooking, more or less, fast.<\/span><\/p>\n

In modern cooking of this kind, I find something ancient. <\/span>The need to combine satisfaction and practicality, proper to everyday cooking, is one of the coordinates that has guided home cooks for generations.<\/span><\/p>\n

We need to catch up on essential things such as the seasonality of ingredients, basic recipes, and the difference between weekly and holiday menus.<\/span><\/p>\n

 <\/p>\n

\"Fresh<\/p>\n

\"Buckwheat<\/h4>\n

Buckwheat crespelle<\/strong><\/h4>\n

Home cooks open the pantry daily and use the ingredients they find. For instance, flour, milk, and eggs are used for crespelle batter, and a seasonal vegetable is mixed with ricotta and Parmigiano.<\/span><\/p>\n

Once, along the Via Emilia, most people lived in the countryside and those who had cows made ricotta and other cheeses for the family.<\/span><\/p>\n

And those who did not have animals could buy eggs and cheese in bulk, by the number and weight, in the small village grocery store, as I do, even today, in my Bologna, which is still full of historical stores.<\/span><\/p>\n

This recipe, simple and full of flavor, is a synthesis of modern cuisine and that of yesteryear.<\/span><\/p>\n

For the crespelle, I chose fragrant buckwheat flour from a small mill in Valtellina, which I mixed with 00 flour to make it more elastic. You can also make them just with buckwheat. They are more delicate, lacking the elasticity that comes from gluten, and they tend to break down a bit, but it can be done. Then, I mixed the batter ingredients and used the resting time to make the filling.<\/span><\/p>\n

In this recipe, the vegetables you use can and should follow the seasons and your taste; peas, zucchini, radicchio, onion, carrots, beet, and<\/span>\u00a0<\/span>eggplant. In short, you can substitute asparagus for whatever you like. The important thing is that the vegetable is cooked and soft. If it has a lot of water, dry it gently in the pan.\u00a0<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

Cook with me<\/strong><\/h5>\n

If you’re thinking of a light menu that takes little time:<\/span><\/p>\n