Ingredients
- 500 g taleggio
- 400 g mixed cultivated mushrooms
- 350 g cabbage
- 125 g milk
- 25 g buckwheat flour
- 25 g 00 flour
- 20 g butter plus a little
- 2 cloves of garlic
- 1 egg
- extra virgin olive oil
- salt
For the recipe for the crepe pie with buckwheat, taleggio and mushrooms, mix the 00 flour and the buckwheat flour; beat the egg and add the flour, pouring the milk little by little. Stir until a liquid mixture is obtained, add a pinch of salt and mix again. Melt the butter in a saucepan and add it to the mixture for the crepes.
Grease a pan (ø 14 cm) with a little butter and prepare one crepe at a time, putting a ladle of mixture and cooking it for 1 'on each side; you will have to get 10 crepes. Clean the cabbage and cut it into strips, clean the mushrooms and cut them into cubes, then cook the cabbage and mushrooms separately with the cloves of garlic and a drizzle of oil for 10 '; just before the end of cooking, remove the garlic cloves.
Remove the Taleggio from the crust and put it in a pastry bag. Form two cakes, using 5 crepes for each: distribute a taleggio ring along the circumference of a crepe, add a smaller ring in the center, then fill the spaces between the rings, one with savoy cabbage and the other with mushrooms; cover with another crepe and repeat the operation 4 times, finishing the cake with a crepe. Proceed in the same way for the second cake, then bake at 180 ° C for 5 '.
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