Chef Hrant Arakelian’s Roasted Cauliflower & Ricotta Crespelle, - WSMV Channel 4

Chef Hrant Arakelian’s Roasted Cauliflower & Ricotta Crespelle, topped with brown butter pine nuts

Posted: Updated:

Chef Hrant Arakelian's Roasted Cauliflower & Ricotta Crespelle, topped with brown butter pine nuts

(Rumours East)

 Crespelle

            2 cups whole milk

            1 ½ cups all-purpose flour

            4 eggs lightly beaten

            4 tablespoons unsalted butter melted

            ½ teaspoon kosher salt

 Roasted Cauliflower Filling

            1 cauliflower, chopped small

            1 medium onion, sliced

            1 tablespoon butter

            1 tablespoon Olive oil

            4 ounces good quality ricotta

            2 ounces good quality shredded parmesan

            ¼ teaspoon red chili flakes

            ½ teaspoon salt

            1 sprig fresh thyme

            ½ teaspoon black pepper

 Brown butter Pine Nuts

            ¼ cup pine nuts

            2 tablespoons unsalted butter

            Zest of one lemon

To make the crespelle whisk together all the ingredients, strain through a fine mesh strainer. Cover and let it rest in the fridge for half and hour up to a day.

To make the filling, melt the butter and olive oil in a large pan, add the sliced onions and salt. Cook over medium heat until the onions start to brown. Once they turn a light golden brown add the cauliflower, chili flakes and thyme. Continue to cook over low heat for 20 to 30 minutes until the cauliflower softens and everything turns a darker brown. Remove from the heat and allow the mixture to cool. This can be done the day before you are ready to make the crespelle. Once the mixture is cooled fold in the ricotta, parmesan, and black pepper.

To make the final dish melt the butter in a small pan, add the pine nuts and cook for 5 to 10 minutes over low heat until the butter browns, and the pine nuts turn a light brown color. Be careful not to burn the pine nuts or butter. Add the lemon zest and give it a quick stir, then remove it from the heat and set some place warm.

Heat your oven to 450. To make the crespelle, heat a 8 inch well seasoned cast iron pan, or a non stick pan, over medium heat. Brush the pan with melted butter and add ¼ cup of the batter, swirl the pan so the batter evenly coats the pan and cook for 1 to 2 minutes, you will see some bubbles and small holes form in the middle of the crespelle when its ready to be flipped. Use a wide spatula to flip, Lay the crespelle flat on a work surface and spread 1/3 of a cup of the filling on the bottom half, roll the crespelle and place it seam side down on a lightly buttered baking sheet. Repeat until all of the batter is gone. You can make all the crespelle at once, lay them out on a plate so they don't touch and stick as they cool. Or use small squares of parchment and stack them.

 Once all the crespelle are assembled, bake in the oven for about 5 minutes, rotate the pan once so they brown evenly. Serve on a warm plate with a drizzle of the brown butter pine nuts, shaved parmesan cheese and chopped parsley, with a side of a mixed green salad. Or with your favorite tomato sauce.

Powered by WorldNow
WSMV
Powered by WorldNow CNN
All content © 2014, WSMV; Nashville, TN. (A Meredith Corporation Station) and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.