Any Funny Names For A Volleyball Team?

Saraceno with onions, potatoes and Asiago

For many the ' autumn season is a sad, boring, depressing ...

for me is both fascinating and positively gloomy: the fog of early morning, the scarf around your neck warm and enveloping, the crunch of dry leaves that are placed to the ground, the comforting aroma of roasted chestnuts and especially the warmth from the oven always on ...

I've already stressed here with my determination and love for the oven, so do not continue on the same line. But 'one thing is certain. All the preparations in the popular imagination (especially Italian) know " home" and "family " go to this appliance: lasagna, baked pasta, biscuits, cakes and pancakes ...!

The pancakes are always a dish very popular with diners, because in some way shape casket (or bundle) stimulates the curiosity of those who eat them, which, mouthful after mouthful, reveal the surprise filling. On the other hand, like any self-respecting stuffed pasta, the crepes are also the happiness of those who want to experience the kitchen and every time different combinations of ingredients.

These days I'm preparing for the coming of autumn true (announced by the appearance of the Po Valley fogs) leafing through the book and reading diligently "Baked" by Nicola Pavan .

Mini review about it: very handy book, divided into chapters canonical (bases, breads, antipasti, pasta, meat ... eccosìvvia), paying attention to preparation bases (without them is not going anywhere) and a hat that provides introductory super useful on different types of ovens and other cooking methods.

Well, if you have not yet understood, the recipe for today will be the first in a series that will put up with you ... to me, moreover, the fall has not yet really begun!

CREPES Saraceno with onions, potatoes and Asiago (taken from p.54 of "Baked" by Nicola Pavan)

Ingredients The buckwheat crepes (about 12):

• 2 eggs 350 ml fresh milk
• 65 grams of flour sifted
• 00 60 g of buckwheat flour
• 30 g melted butter salt
• nutmeg

Ingredients for Filling:

• 30 ml of olive oil
• 150 g onions (I opted for the white) 150 gr potato
• 150 grams of diced Asiago
• 30 ml of broth
• 30 grams of grated parmesan or grana
• butter to grease the pan with salt and pepper to taste

Procedure:

First prepare the batter pancakes because he has to rest in refrigerator for at least half an hour.

While the butter melts in a saucepan, whisk the eggs with a whisk and gradually add the sifted flour. Then gradually add the milk and cooled melted butter until the batter is smooth and without lumps. Add salt and grated a bit 'of nutmeg. Strain the mixture into a colander and let stand in refrigerator for 30 minutes in a bowl covered with plastic wrap.

Now go to the stuffing .

Cut the potatoes into thin slices and blanch in boiling water for 3 minutes. Let dry the onion in oil, add the drained potatoes and brown. Pour the broth and cook for 5 minutes with the lid until the broth has dried.

Remove from kelp and add the grated Asiago cheese and that will begin to melt and blend.

Cool the filling.

Meanwhile, prepare the crepes in a greased non-stick pan with a little butter, taking care to thoroughly mix the batter has rested in the fridge, fishing with a wooden spoon from below (the flour is heavier it will tend to settle on the bottom of the bowl).

Stuff the crepes stuffed with onions, potatoes and Asiago cheese. Fold it in half-moon and place them gently in a pan lightly greased with butter.

Before serving, heat them in a nice hot oven (210 degrees) for at least 20 minutes. For

gratin can put them in the surface of the grated cheese.