And after trying them never again without the crepe noodles! Get ready for field invasions by friends and relatives because once the word is spread you will be the boss of cold pasta, get to work immediately.
Crepes tagliatelle recipe
Ingredients for 6 people
For the crepes
1/2 l milk, 200 g flour, 5 eggs, salt and pepper
For the seasoning
10 zucchini, 1 yellow pepper, 1 red pepper, 100 g ricotta cheese
For the rocket pesto
100 g rocket, 1/2 clove garlic. 1 spoon almonds, 2 tablespoons Parmesan, extra virgin olive oil
Method
Sift the flour into a bowl, add the eggs and start mixing with a fork. Add the milk slowly, season with salt and pepper and continue to mix, helping with a whisk, also electric, to obtain a smooth and homogeneous batter. Let it rest in the refrigerator for at least 30 minutes, this step is essential and should not be underestimated. Grease a non-stick pan with a drizzle of oil and spread the absorbent paper evenly, removing the excess oil. Heat the pot, pour about a ladle of batter, which covers the walls without being too thick, cook on one side and on the other and once cooled cut into 4 cm noodles.
Wash the i pepperoni and without drying them, place them whole on a baking sheet with parchment paper, cook at 160 ° C for half an hour, turn them and after 30 minutes turn off the oven and leave them in the oven for another hour. Once warm, open them, remove the seeds inside and peel them, the peel will come off easily. Cut them into strips and let them cool completely.
Clean the rocket salad removing it from the harder stems, transfer it to the mixer with half a clove of garlic, the madorle, the parmesan and the oil, blend to create a creamy pesto.
Clean them zucchini and cut them lengthwise, if you are a knife, or use the mandolin. Dry them on absorbent kitchen paper and grill them on both sides. Never salt them in cooking otherwise they lose water and are not properly grilled. Let them cool and then brush them with the rocket pesto and cut them into strips.
In a large bowl, or in the serving dish, mix two tablespoons of pesto with a generous drop of oil, then transfer the crepes and mixed tagliatelle, the pesto should lightly soil the pancakes without weighing them down. Add the peppers and the courgettes and in the end let it rain an abundant grated ricotta cheese. Enjoy them in company and if they advance they are also very good the next day.
