{"id":12516,"date":"2015-12-11T09:33:05","date_gmt":"2015-12-11T08:33:05","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12516"},"modified":"2015-12-10T19:49:01","modified_gmt":"2015-12-10T18:49:01","slug":"christmas-menu-4-artichokes-and-taleggio-crepes-with-leeks-and-potatoes-cream","status":"publish","type":"post","link":"http:\/\/test.theeatculture.com\/en\/christmas-menu-4-artichokes-and-taleggio-crepes-with-leeks-and-potatoes-cream\/","title":{"rendered":"CHRISTMAS MENU #4: ARTICHOKES AND TALEGGIO CREPES WITH LEEKS AND POTATOES CREAM"},"content":{"rendered":"<blockquote><p><span style=\"font-weight: 400;\">\u201cAt least you&#8217;ll never be a vegetable, even artichokes have hearts.\u201d The fabulous world of Am\u00e8lie<\/span><\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><strong><span style=\"font-weight: 400;\">I don\u2019t tell you lies&#8230; It isn\u2019t one of those easy &amp; fast recipes. But it will give you so much satisfaction that the time devoted thereto will pass into the background. It\u2019s not that difficult, however, as most of the big things, it take time. Well spent time. In short, I like the idea of finding a first course that, at least at Christmas, could satisfy the tastes of everyone. I imagine a table with the vegetarian cousin, the aunt always on a diet, the celiac sister and the lactose intolerant mum. How to make everyone happy? Here\u2019s my fantastic solution for your inner peace.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (Serves 8)<\/span><\/h5>\n<p><span style=\"font-weight: 400;\">For cr\u00eapes:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">70 gr. of chickpea flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">70 gr. of plain flour <\/span><\/li>\n<li><span style=\"font-weight: 400;\">300 ml. of dairy free milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Salt and turmeric q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Margarine to grease the pan<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Grated Parmesan q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Chives q.s.<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"font-weight: 400;\">Tip: I wanted to use half a dose of common wheat flour and half of chickpea flour. Obviously, if some of your diner is celiac, you have just to use only chickpea flour, or lighten its flavor with rice flour instead of wheat one.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For the stuffing:<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">5 fresh artichokes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A clove of garlic<\/span><\/li>\n<li><span style=\"font-weight: 400;\">White wine to simmer<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Olive oil and salt q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of margarine <\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. plain flour (or rice flour)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">500 ml of dairy free milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">500 ml of rice milk (trust me, it\u2019s great with artichokes)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 gr. of Taleggio cheese<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Salt q.s.<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For the cream:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">4 big potatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 leek<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Stracciatella or burrata cheese (or, as an alternative for people that like me can\u2019t eat anything containing lactose should, lactose free mozzarella cheese. You can find it at the deli counter in specialized supermarket)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vegetable stock cube<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Olive oil and salt q.s.<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong>\u00a0<em>Family of the year &#8211; Hero<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12505\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3.jpg\" alt=\"crespelle_3\" width=\"850\" height=\"662\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3-300x233.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3-330x257.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3-690x537.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_3-744x580.jpg 744w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">Start by filling, and so, the artichokes. We wash them, cut the stems and eliminate all the outer leaves, more tough and fibrous. Peel off the outside of the artichoke\u2019s heart and reduce it into small pieces, now cut in half the artichoke and remove the internal beard. Reduce it into small pieces and proceed as for the remaining (preparing you to see your fingers become gradually more and more brown, don\u2019t panic: a bit &#8216;of water and lemon and everything goes away). Now, pan on the fire, about three tablespoons of oil and a clove of garlic, we wait for it to heat and pour the artichokes. Add salt and simmer over high heat for a few minutes then deglaze with a little &#8216;white wine. Now add water and let cook for at least an hour.<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">We now come to the preparation of the bechamel sauce. Heat the margarine and melting, add the flour, stirring with a whisk, I would recommend do this off the heat. As soon as you create a uniform compound let it brown on low heat for about a minute and then gradually add the milk &#8211; previously heated &#8211; stirring constantly. When the sauce has reached a creamy consistency (after about a few minutes) add salt, turn off the heat and add the taleggio cheese.<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">We just have to finish the filling pouring half of the artichokes in bechamel sauce, mix all together with an immersion blender and then add the remaining artichokes. Put aside and prepare the cream.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Wash and chop potatoes and leek, place them in a saucepan and cover with water. Adjust with vegetable stock cube and cook for a half hour or so, or at least until the vegetables are well cooked. At this point we turn off the heat, pour the extra virgin olive oil and emulsifie directly into the pan with the immersion blender &#8220;mounting&#8221; the cream with vertical movements. Also this preparation is ready and we can set it aside.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">We come to the crepes themselves. In a boule stir the milk with flours and, then, add the eggs one at a time. Salt it, color with turmeric and we can cook them! Heat the pan for crepes and anoint slightly, pour a ladle of batter and rotate rapidly as the mixture has evenly to the edges. We wait a few seconds and turn the crepe (I help with a wood chopstich), so we proceed untill the batter has finished.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">The last step is to form the little bundles of crepes: place the in the center of the crepe the stuffing with artichokes, close gently to form a bag and stop it with a chive. Place the baking paper on an oven dish where you are going to lay the dumplings. Sprinkle with Parmesan cheese and put 15 minutes in the oven at 180 degrees until they become au gratin. Dial the plate in this way: the hot potato and leek cream in the bottom, the stracciatella cheese in the middle with over the bundle, a drizzle of extra virgin olive oil and you have (finally) done!<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Good to know: besides the single portion, if you have many guests, it might be more comfortable having the dish directly in the pan. An additional surplus of this agile &#8220;maneuver&#8221; is the fact that so you can prepare everything the day before and, when necessary, you\u2019ll need only to bake it. Just pour in the bottom of the pan a bed of leeks and potatoes cream, place above it the dumplings (or triangles or cylinders, the form that you prefer) of crepes stuffed, stracciatella spoonfuls and finally a sprinkling of grated Parmesan; bake it in the oven and serve!<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Good to know 2: obviously the choice of ingredients is designed to meet the needs of the growing number of relatives\/friends &#8220;victims&#8221; of food intolerance. If this is not your case, you just have to replace flour and dairy free ingredients with more traditional one, maintaining stable doses. In fact, you&#8217;ll notice that I have used the wheat flour because I don\u2019t have celiac disease in my family, on the contrary I din\u2019t use ingredients that contain lactose. It&#8217;s up to you to calibrate the recipe according to your needs (and your taste).<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12507\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2.jpg\" alt=\"crespelle_2\" width=\"850\" height=\"567\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2-300x200.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2-330x220.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2-296x197.jpg 296w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/12\/crespelle_2-690x460.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 Immagini The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cAt least you&#8217;ll never be a vegetable, even artichokes have hearts.\u201d The fabulous world of Am\u00e8lie &nbsp; I don\u2019t tell you lies&#8230; It isn\u2019t&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1056,1068,1057,1367],"_links":{"self":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12516"}],"collection":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12516"}],"version-history":[{"count":2,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12516\/revisions"}],"predecessor-version":[{"id":12518,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12516\/revisions\/12518"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12510"}],"wp:attachment":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12516"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}