Corn-Ricotta Crespelle with Wild Mushrooms

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
4

Crespelle are the Italian equivalent of crepes and just as simple to prepare. The corn-ricotta crespelle are topped with a savory mixture of wild mushrooms, corn, garlic, thyme, shallot, olive oil, butter and fresh-grated Parmesan cheese.

Ingredients

For Corn-Ricotta Filling:
1 cup fresh white corn kernels
1 tsp. chopped fresh sage
1 oz. butter
1 oz. heavy cream
1⁄2 cup ricotta

For Crespelle Batter:
3 eggs
1 cup flour
1 cup milk
Salt and pepper, to taste
Olive oil, for cooking crepes

For Assembly:
1-2 oz. extra-virgin olive oil
1 1⁄2 cups mixed wild mushrooms
1⁄2 tsp. chopped garlic
1⁄2 tsp. chopped thyme
1⁄2 teaspoon chopped shallot
1⁄4 cup fresh corn kernels
1 cup chicken stock
1 oz. butter
Parmesan cheese, for grating

Steps

1. For Filling: Lightly sauté corn and sage in butter over low heat for 5 min., stirring so corn doesn’t brown. Add cream and stir 2-3 min. more until dry. Push corn mixture through a food mill fitted with the fine attachment; discard corn skins. Mix corn pulp with ricotta and set aside in the refrigerator.

2. For the Crespelle Batter: Combine eggs and flour to form a paste. Add milk and blend well; season with a pinch of salt and pepper. Strain through a chinois and let rest 2 hours.

3. To Make Crespelle: In a 10-in. nonstick pan, heat a few drops of olive oil until medium-hot. Off heat, add 1 1⁄2 oz. crepe batter and immediately tilt the pan in all directions until evenly spread. Return to heat and lightly brown one side; flip crepe over and lightly brown the other side; remove to parchment paper. Repeat to form three more crepes; do not overlap crepes on parchment.

4. To Assemble Crespelle: Spread 1 heaping tablespoon corn-ricotta filling on half of one crepe; fold other half over to create a half-moon. Spread 1⁄2 tbsp. filling over half of the half-moon and again fold top over, creating a wedge-shaped ricotta-filled crepe. Repeat with remaining crepes.

5. Final Assembly: Heat oil in a sauté pan. Add mushrooms and brown over medium-high heat for 3 min., tossing often. Add garlic, thyme, shallot, and 1⁄4 cup corn kernels; sauté 10-15 sec. Add stock and reduce by three-quarters.

Meanwhile, arrange assembled crespelle in a lightly buttered heatproof pan and place in 400°F oven for 5-8 min. Transfer crespelle to a plate. Add 1 oz. butter to mushroom mixture; stir until blended. Pour over crespelle, sprinkle with grated Parmesan cheese and serve immediately.

Source: Recipe from Chef Carmen Quagliata

More From FoodService Director

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

FSD Resources