The protagonist of this recipe: Mild Pecorino Sardo PDO Santa Teresa
Ingredients
4 peopleFor the crepes
- Eggs 2
- Milk 250 ml
- 00 flour 120 g
- Butter 50 g
- Salt to taste
For the stuffing
- Courgettes 200 g
- Fresh white onion 1
- Basil 1 small bunch
- Mild Pecorino Sardo PDO Santa Teresa 200 g
- Pepper as needed
- Extra virgin olive oil to taste
Method
The crepes
In a bowl, put the eggs, flour, milk and a pinch of salt, then work the ingredients with a whisk until you have the consistency of a batter.
Grease a pan with low edges and put it on the stove, with a ladle take some batter and pour it in the centre of the pan, make the dough slightly spread so as to give it the shape of a crepe, cook for a few minutes. When the crepe begins to form bubbles, turn it on the other side.
Follow the same procedure for all crepes.
The stuffing
Cut the courgettes and onion and brown them in a pan with a little oil, add basil leaves cut with your fingers into small pieces, adjust with salt and pepper and let it go for a few minutes.
Add diced Santa Teresa cheese and melt slowly.
Close the fagottini and bake
Take the crepes and form some fagottini stuffed with the mixture you have prepared, collect the edges and tie the fagottino with the chives.
Bake for 10 minutes.
Plate the fagottini up stuffed with courgettes and cheese and serve them together with a light béchamel.
RECIPE BY: Luisa Bayre and her staff
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