Crespelle con Radicchio di Treviso

Ingredients

Equipment Needed

• •8-inch nonstick skillet or crepe pan
• •Large skillet for radicchio
• •Medium saucepan for béchamel
• •9 by 13 inch baking dish
• •Whisk
• •Wooden spoon

Instructions

1. 1

   Make the batter

   In a bowl, whisk the eggs until uniform. Add the milk gradually, whisking to combine. Sift the flour and salt together, then add to the wet ingredients in three additions, whisking smooth after each. The batter should be the consistency of heavy cream. Add the melted butter and whisk to incorporate. Let the batter rest at room temperature for 30 minutes. This relaxes the gluten and makes tender crespelle.

   If the batter seems thick after resting, add milk one tablespoon at a time until it flows easily from the ladle. Thick batter makes tough crespelle.
2. 2

   Cook the crespelle

   Heat an 8-inch nonstick skillet or well-seasoned crepe pan over medium heat. Brush lightly with melted butter. Ladle approximately 3 tablespoons of batter into the center of the pan and immediately swirl to coat the bottom evenly. Cook until the edges begin to turn golden and lift from the pan, about 1 minute. Flip with a thin spatula and cook 30 seconds more. Stack the finished crespelle on a plate, separated by wax paper if you worry about sticking. You should have 12 crespelle.

3. 3

   Prepare the radicchio

   In a large skillet, warm the olive oil and butter over medium heat until the butter melts. Add the shallots and cook, stirring occasionally, until soft and beginning to color, about 5 minutes. Add the radicchio ribbons. They will seem like far too much. They will cook down dramatically. Season with salt and pepper. Cook, stirring often, until the radicchio wilts and begins to caramelize at the edges, 8 to 10 minutes.

   Do not crowd the pan. If your skillet cannot hold all the radicchio comfortably, cook it in two batches. Crowding steams rather than sautés, and steamed radicchio is bitter without sweetness.
4. 4

   Deglaze and finish filling

   Pour the wine over the radicchio and stir, scraping any caramelized bits from the pan. Let the wine cook away completely, about 3 minutes. The radicchio should be tender and concentrated. Taste and adjust seasoning. The filling should be savory and pleasantly bitter. Set aside to cool slightly.

5. 5

   Make the béchamel

   In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly with a wooden spoon for 2 minutes. The mixture should bubble gently but not brown. Remove from heat and add the warm milk all at once, whisking vigorously to prevent lumps. Return to medium heat and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 8 minutes. Stir in the nutmeg, salt, and white pepper. The sauce should be the consistency of thick cream.

   Warm milk prevents lumps. Cold milk hitting hot roux seizes the flour before you can disperse it. This small step makes the difference between silk and gravel.
6. 6

   Assemble the crespelle

   Heat the oven to 375 degrees. Butter a 9 by 13 inch baking dish generously. Spread a thin layer of béchamel on the bottom. Working with one crespelle at a time, place about 2 tablespoons of radicchio filling in the center. Fold the crespelle in half, then in half again to form a triangle, or roll it into a cylinder. Place seam side down in the baking dish. Repeat with remaining crespelle, arranging them snugly in a single layer.

7. 7

   Add sauce and bake

   Pour the remaining béchamel over the assembled crespelle, spreading to cover evenly. Sprinkle the Parmigiano-Reggiano over the top. Dot with the butter pieces. Bake until the sauce bubbles at the edges and the top turns golden brown in patches, 25 to 30 minutes. Let rest 5 minutes before serving. The crespelle should be tender, the sauce creamy, the cheese forming a thin crust.

Chef Tips

• •True radicchio di Treviso has long, tapered heads with deep crimson leaves and prominent white ribs. If unavailable, radicchio di Chioggia (the round variety) substitutes adequately, though the flavor is less complex. Belgian endive is not a substitute.
• •The crespelle can be made up to a day ahead and refrigerated between sheets of wax paper. Bring to room temperature before filling, or they will crack when folded.
• •Do not add sugar or balsamic vinegar to the radicchio. Americans add sweetness to mask bitterness. This defeats the purpose. The béchamel provides enough contrast. Trust the vegetable.

Advance Preparation

• •Crespelle can be made one day ahead and refrigerated, layered between wax paper.
• •The radicchio filling can be prepared up to one day ahead and refrigerated. Bring to room temperature before assembling.
• •The béchamel can be made several hours ahead. Press plastic wrap directly onto the surface to prevent a skin from forming.
• •The fully assembled dish can be refrigerated for up to 4 hours before baking. Add 10 minutes to the baking time if cold.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)