Pepper velvet sauce with Bacon and cheese crepes

For the velvet sauce
1 yellow pepper and 1 red pepper
1 spring onion
1 boiled potatoes
2 slices Marchisio Bacon
2 tablespoons liquid cream
300 ml milk
Chopped basil, parsley, salt, pepper, broth and olive oil

For the cheese cream
200 ml whole milk
4 tablespoons liquid cream
100 g Castelmagno cheese (or another aged cheese you like)
2 tablespoons grated parmesan
1 egg yolk, salt, pepper and olive oil

For about 8 crepes
1 egg, 125 g flour, 250 ml milk, 20 g melted butter

For the velvet sauce
1.Thinly chop the spring onion and fry it over low heat with some olive oil and parsley.
2.Peel the peppers (you can oil them and toast them in the oven for few minutes to make the peeling easier), add them to the pan with the boiled potato and Marchisio Bacon. Use some broth if it dries too much.
3.Cook for some minutes, then blend.
4.Pour the milk on the blended mixture and cook it slowly, stirring until it thickens: you can now add the liquid cream and salt and pepper to taste. The velvet sauce is ready.

For the crepes
Mix all the ingredients with a whisk to create a liquid dough. Pour a ladle of dough in a pan in a very thin layer. Cook the crepe on one side for a couple of minutes than turn it over to cook on the other side.
Make three for each person.

For the cheese cream
1.Pour milk and cream in a pan, add the grated cheese and the egg yolk and stir.
2.Cook on very low heat and stir with a whisk: the cheese should melt and mix with the egg without making lumps: it takes a few minutes for the cream to thicken.
3.Once ready add salt and pepper to taste.

Dish preparation
1.Create some dumplings with the crepes, filling them with some cheese cream (use the cream cold so that it won’t spill out the crepe) and seal the dumplings with some stripes of Marchisio Bacon.
2.Keep the dumplings on a side, you will need to warm them in the microwave.
3.Serve the pepper velvet sauce hot, with some chopped basil on top and two or three warm dumplings.

from lamascaincucina

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