Crespelle with Gorgonzola and Tomatoes

Chop the onion. Peel the carrot and dice very finely. Press the garlic through a press. Sauté everything in the oil at low temperature. Add the rosemary and mint and cook with the water for 5 minutes with the lid closed.

In the meantime, drain the tomatoes (use the juice elsewhere) and cut them in half. Remove the rosemary and mint from the sauce and add the tomatoes. Season the sauce with salt, sugar and cayenne. Make with closed saucepan and moderate temperature for 5 min. Later set aside.

Mix flour with a pinch of salt and sugar in the water, add egg and egg yolk. Allow to swell for 5 min. Later, bake 4 very narrow pancakes of 18-20 cm ø in the clarified butter, one after the other. Drain on kitchen roll.

Roast the pine nuts without fat until golden brown. Cut the gorgonzola into cubes. Pluck the basil from the stems. Spread the gorgonzola evenly on the crespelle, top with some of the pine nuts and the basil leaves.

Roll up the crespelle and place in a shallow gratin dish.

Spread the tomatoes, the remaining pine nuts and the Parmesan cheese evenly over the top.

Bake in the heated oven at 200 °C on the 2nd rack from the top for 10- 12 min. Serve sprinkled with the remaining basil.

Enjoy the baking!

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