Green Crespelle with Ricotta, Asparagus and Buttered Peas
Spring has sprung! Farmer’s markets around Italy are brimming with new produce, and in particular, long spears of fresh green asparagus, piles of spinach and mounds of peas in their shells to be snapped open and eaten raw from the pod or cooked and added to your favorite preparations.
Le crespelle are the perfect dish to welcome the new season and highlight these delicious green vegetables. Spinaci (spinach) is used to color the farro crespelle, asparago(asparagus) is shaved to create silky ribbons andpiselli (peas) are cooked in butter to add a touch of flavor and depth in this light dish. Not to forget is a layer of fluffy ricotta, a few basil leaves and some fresh lemon zest for a fresh and delicious taste. Buon appetito!
Serves: 4-6
For the crespelle:
In a blender, mix together all of the ingredients for the crespelle. Chill in the refrigerator for at least one hour.
To cook the crespelle, heat a little butter in a skillet over medium heat. Add just enough of the mixture to barely cover the bottom of the pan. Cook for 1-2 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crespelle.
For the filling:
Heat one tablespoon of extra virgin olive oil in a skillet, add the shaved asparagus and cook over medium heat for 2-3 minutes until soft and silky. Transfer the asparagus into a bowl and set aside. Now add a tablespoon of butter to the pan and cook the peas for 2-3 minutes.
For the vinaigrette:
In a small bowl, combine 2 tablespoons of extra virgin olive oil, the juice and zest from one lemon and a few pinches of salt.
To assemble:
Put one crepe on a plate, spread with ricotta and top with some shaved asparagus, peas, walnuts, basil leaves and a few spoonfuls of the vinaigrette. Buon appetito!
