Crespelle ai carciofi

Una ricetta delicata per assaporare al meglio il gusto dei carciofi. Una portata golosa apprezzata anche dai bambini in quanto il gusto del carciofo si confonde con il formaggio e la besciamella. Un piatto dedicato alla domenica, il giorno in cui ci si può concedere uno sgarro alla dieta sana settimanale. Si possono usare carciofi surgelati ma, vista la stagione, noi di Cucinadicasa preferiamo quelli freschi. Ci vuole maggior impegno nella preparazione ma non è una motivazione che ci fa abbandonare l’idea di eseguirla.

Ingredienti:

  • 10 carciofi freschi (450 g circa puliti)
  • 1 bicchiere di vino bianco
  • q.b di olio d’oliva e pepe
  • 2 spicchi di aglio
  • 60 g di grana o parmigiano grattugiato
  • 1 kg di besciamella (100g di burro – 70 g di farina, 1l di latte)
  • crespelle

Procedimento per il ripieno:

Dopo aver pulito e tagliato finemente i carciofi, rosolarli in una pentola con olio e aglio, seguire sfumando con il bicchiere di vino bianco. A questo punto abbassare il fuoco e cuocere per 20 minuti. Una volta cotti, togliere l’aglio e tritare con il robot tritatutto. Versare il composto in una ciotola capiente e aggiungere il grana grattugiato e 250 g di besciamella, successivamente mescolare il tutto con un cucchiaio di legno.

Come riempire le crespelle:

Iniziare prendendo 1 cucchiaio di ripieno di carciofi e spalmarlo sulla superficie della crespella, senza avvicinarsi troppo ai bordi. Dopodiché chiudere la crespella a triangolo infine adagiarla nella teglia di alluminio precedentemente imburrata e sporcata di besciamella. Proseguire lo stesso procedimento per le altre crespelle.

Una volta esaurito il ripieno coprire le crespelle con tutta la besciamella avanzata. Finire con una grattugiata di formaggio e dei fiocchi di burro. Cuocere in forno (modalità ventilato), a 200° C per venti o trenta minuti.

BUONA CUCINADICASA !

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