PUMPKIN ITALIAN CRESPELLE WITH RICOTTA SPECK AND CHESTNUTS
Time: 2 hours + 30 min cooking
Serves: about 28 crespelle (9 people)
- For the crespelle: 10 medium eggs, 235 g flour, 1 lt and 250 g fresh milk, salt, pepper, nutmeg, extra virgin olive oil.
- For the filling: 500 g ricotta (for me artisanal ricotta Caseificio Pugliese), 175 ml fresh milk, 75 g speck in one piece, 125 g boiled chestnuts, salt, pepper, nutmeg.
- For the pumpkin bechamel: 500 g chopped pumpkin pulp,500 ml fresh milk, 30 g flour, 25 g butter, salt, pepper, nutmeg.
- To complete:100 ml milk, 25 g butter, parmesan cheese.
- Prepare the crespelle: put the eggs in a bowl together with flour, 1 teaspoon of salt, plenty of pepper and nutmeg: beat vigorously with a hand whisk.
- Add the milk always beating just to get a smooth batter without lumps.
- Add a couple of tablespoons of oil (if you want), compleating the batter.
- Melt some butter in a non-stick pan (I used one of 22 cm in diameter) and prepare your crespelle: pour 1 ladle of batter in the middle of the pan and turn it gently forming a thin disk.
- Put on fire and cook for 3-4 minutes, until you see some small bubbles, turn it (to make it easier you can use a plate) and cook on the other side for 3 minutes more.
- Transfer your crespella on a tray. Prepare all the other crepes in the same way overlapping them on the tray.
- Prepare the filling: pour the ricotta in the food processor, add 2 large pinches of salt, pepper and nutmeg and blend all adding the milk to make it soft.
- Chop the chestnuts and chop finely the speck too (using a knife!): add the two ingredients to the ricotta and mix.
- Prepare the pumpkin bechamel: prepare the classic bechamel by melting the butter in a thick-bottomed saucepan. Add the flour and mix vigorously with a whisk. Cook the mixture (roux) for 2 minutes, then, stirring constantly, pour the milk flush (lukewarm or at room temperature) until the lumps disappear.
- Always beating, bring to a boil and cook the bechamel for 5 minutes until it thickens. Turn off the heat, salt, pepper, with plenty of nutmeg and allow to cool.
- Meanwhile blend the pumpkin pulp with a ladle of bechamel to get a smooth cream. Then add this pumpkin cream to the bechamel and get your pumpkin bechamel.
- Fill the crepes: spread a spoonful of stuffing on one half of the crepe, then close it in half and then again in two.
Pour a generous layer of pumpkin bechamel on the bottom of a big pan, arrange the crepes neatly, brush with the mixture of milk and melted butter, sprinkle with plenty of grated Parmesan and bake at 190 °C for 20 minutes.