Stuffed Crepe of Celle Ligure
Celle Ligure has its crepe: a particular reinterpretation by Chef Bruno Cantamessa.
This dish is characterized by the typical and famous Prebuggiun, a mix of natural wild herbs.
Ingredients
300 g of Prebuggiun Cellasco
2 eggs (one whole and one yolk)
2 sprigs of thyme
2 sprigs of marjoram
4-5 basil leaves
1 tuft of parsley
20 g of pine nuts
1 clove of garlic
30 g of butter
60 g of grated parmesan
200 g of home rennet
100 g fresh goat or sheep cheese
Salt, to taste.
Preparation
For the preparation, clean the Prebuggiun and boil it in salted water.
Strain and deeply squeeze the herbs and chop them.
Then sauté in a pan with a clove of garlic which is then removed. Cool and incorporate rennet, an egg, chopped basil, parsley, pine nuts, thyme and marjoram and Parmesan. Add salt if necessary. Mix the mixture and put it to rest in the fridge for about 15 minutes.
Stuff the crepes with the mixture by closing them in four. Heat the oven to 200 °C.
Place the crepes in a buttered pan, spread the goat (or sheep) cheese cut into small pieces over it, sprinkle with grated cheese and brown for about 10 minutes.
