Main dishes

Crepe rolls filled with pistachio and prawns served on a bean puree and Parmesan cheese waffle

Total time required

2 hours + 35/ 40 mins preparation

Difficulty

Low

Ingredients | Serves 10

300 g

D’AMICO Fagioli Cannellini Giganti lessati (Giant Boiled Cannellini Beans)
350 g

L2 Prawns
220 g

ROBO Armonia di Pistacchi (Pistacchio sauce)
50 g

Extra virgin olive oil
10 g

Rosemary
10 g

Sedano
20 g

Carrots
20 g

Onions
200 g

Parmesan cheese
10 g

Garlic
a.r.

Salt and pepper
-----

To prepare the crepes
280 g

Eggs
210 g

Extra-fine Italian “00” Flour
36 g

Melted butter
480 g

Milk
-----

To prepare the white base sauce
200 g

Milk
24 g

Butter
24 g

Flour
a.r.

Salt

Preparation method

To prepare the crepes:
Mix eggs, flour, milk and melted butter together vigorously; strain and let the mixture rest for a few hours. The mixture should be smooth.

To prepare the white base sauce:
Proceed in the same way as for a normal béchamel sauce.

To prepare the flavoured oil:
Put the celery, carrots, onions, garlic and rosemary in a saucepan and add extra virgin olive oil to cover the herbs; cook the herb-vegetable mixture on a low heat and turn off when it starts to simmer, allowing it to cool.

To prepare the bean purée:
Drain the beans from their preserving liquid and put them in a small saucepan with a little water; immediately afterwards, emulsify them with a little of the previously flavoured oil; add salt to taste.

To prepare the crepe filling:
Remove the shrimps from their shells and de-vein them, cut them into pieces and then sear them quickly in a frying pan with a drizzle of oil, garlic and rosemary.
Place the white base sauce, prawns and the Armonia di Pistacchio sauce in a container, season with salt and pepper, add the Parmesan cheese and mix all the ingredients well.
Using a 20 cm diameter non-stick frying pan, cook some classic crepes.
Spread them out on a clean work surface, stuff them with the previously prepared filling, roll them up, making sure that the filling is well distributed inside.
Cut into small rolls 2.5/3 cm high.
Grease a baking tray and arrange the rolls in groups of 3 in a vertical position, sprinkle with Parmesan cheese, drizzle with extra virgin olive oil and bake in the oven at 170°C for 5 minutes.
Meanwhile, make round Parmesan cheese wafers with a non-stick frying pan or in a microwave oven.
Pour some of the bean purée onto a serving dish, place the crepes on top and decorate with the Parmesan cheese wafer, the Armonia di Pistacchio sauce and a few salad greens.