{"id":9818,"date":"2016-01-19T23:57:41","date_gmt":"2016-01-19T23:57:41","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9818"},"modified":"2023-04-06T17:59:49","modified_gmt":"2023-04-06T17:59:49","slug":"primo-fantasia-rotolini-di-crepes-ai-tre-colori","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/primo-fantasia-rotolini-di-crepes-ai-tre-colori\/","title":{"rendered":"Creative first courses: Three-colour cr\u00eape rolls"},"content":{"rendered":"<p>One eats first of all with the eyes, which is why <strong>dishes must not only be good but also harmonious and colourful<\/strong>: the cheerfulness they convey starts with the sight and then leaves room for the taste and that is what happens with the <strong>Three-colour cr\u00eape rolls<\/strong>.<\/p>\n<p>It is a sensory journey through aromas, scents and nuances.<\/p>\n<p>That&#8217;s why the first course we propose here marries this theory to perfection, a <strong>perfect mix of flavour, authenticity and energy<\/strong>. Needless to say&#8230; strictly gluten-free.<\/p>\n<p>Bring your imagination to the table then with our <strong>recipe for Three-colour cr\u00eape rolls<\/strong>. If you like cr\u00eapes, also try <a href=\"http:\/\/unochefpergaia.it\/primo-senza-glutine-crespelle-di-quinoa-ai-broccoli\/\">Quinoa cr\u00eapes with broccoli<\/a>.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Three-colour cr\u00eape rolls<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>9.7g carbohydrates per 100 g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for cr\u00eapes <\/strong><\/span><\/h2>\n<ul>\n<li>500g milk<\/li>\n<li>230g gluten-free multi-purpose flour**<\/li>\n<li>50g cooked and mashed red beet<\/li>\n<li>50g cooked and blended spinach (creamed spinach)<\/li>\n<li>6 eggs<\/li>\n<li>8g salt<\/li>\n<li>extra virgin olive oil<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the filling<\/strong><\/span><\/h2>\n<ul>\n<li>500g cabbage<\/li>\n<li>300g milk<\/li>\n<li>200g Bitto or Casera cheese (semi-hard cheese)<\/li>\n<li>30g wholemeal rice flour\u00b0<\/li>\n<li>10g butter<\/li>\n<li>salt<\/li>\n<\/ul>\n<p>To serve as desired: cream and parmesan fondue, creamed spinach<\/p>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>In a bowl or a food processor, blend all the ingredients for the cr\u00eapes except the beet and spinach cream. Once the batter is ready, divide it into three equal parts: one part should remain its natural colour, the other two should be completed with the creamed spinach and red beet respectively.<br \/>\nIn case they still contain pieces of vegetables, blend each mixture using an immersion blender.<\/li>\n<li>Lightly grease a frying pan about 15cm in diameter and pour in enough mixture to cover the bottom. Cook the cr\u00eapes on both sides until lightly browned.<\/li>\n<li>And now the filling! Cut cabbage or Savoy cabbage into strips and cook in a wok or non-stick pan with a little extra virgin olive oil and, if necessary, a bit of water. Finally, season with salt.<br \/>\nIn another pan, prepare the b\u00e9chamel sauce with 10g butter, 30g rice flour, 300g milk and salt to taste.<\/li>\n<\/ol>\n<div id=\"attachment_146\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1353_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-146\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-146\" class=\"wp-image-146 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1353_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Rotolini di crepes colorati\" width=\"500\" height=\"334\" \/><\/a><p id=\"caption-attachment-146\" class=\"wp-caption-text\">The coloured cr\u00eape rolls<\/p><\/div>\n<ol start=\"4\">\n<li>Roll the cr\u00eapes, distribute the vegetables evenly on top and cover them with two tablespoons of b\u00e9chamel sauce; finally, finish by adding the diced Bitto or Casera cheese; roll the cr\u00eapes and place them on a baking tin covered with parchment paper. Heat in the oven at 160\u00b0C until the cheese has melted.<\/li>\n<\/ol>\n<p>Just one more step.<\/p>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1296_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-147\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-147 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1296_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"I rotolini di crepes colorati pronti per essere mangiati\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<p>The colourful cr\u00eape rolls ready to be eaten<\/p>\n<ol start=\"5\">\n<li>Cut the cr\u00eape rolls obliquely to obtain 3 small cylinders; spread a layer of fondue on the bottom of each plate and lay 1 cylinder per colour on top.<\/li>\n<\/ol>\n<p>Serve piping hot.<\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of<\/strong><strong> Three-colour cr\u00eape rolls<\/strong><\/span><\/h3>\n<p>Replace the 230g gluten free flour with 250g wheat flour to make the crepes; no other adaptation is needed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One eats first of all with the eyes, which is why dishes must not only be good but also harmonious and colourful: the cheerfulness they convey starts with the sight and then leaves room for the taste and that is what happens with the Three-colour cr\u00eape rolls. It is a sensory journey through aromas, scents [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1328],"tags":[1983,1329,2231,2197,2228,2229,2230,1619,2232,1911,1327,2027,1559],"class_list":["post-9818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti-en","tag-carb-counting","tag-conta-dei-carboidrati-en","tag-first-courses","tag-gluten-free-with-carb-counting","tag-gluten-free-first-courses","tag-gluten-free-italian-food","tag-gluten-free-vegetarian-recipes","tag-primi-piatti-senza-glutine-en","tag-recipes-for-first-courses","tag-senza-frutta-a-guscio-en","tag-senza-glutine-en","tag-vegetarian-recipes","tag-vegetariana-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Creative first courses: Three-colour cr\u00eape rolls - 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