Barley pancakes with chestnuts and jowl

  • Crepes d'orzo con castagne e guanciale

INGREDIENTI

180 g of barley flour Molino Rossetto
3 eggs
450 ml of milk
250 g of boiled chestnuts
250 g of cottage cheese
200 g sliced jowl
1/2 glass of dry white wine
100 g of fresh cream
50 g of grated parmesan
30 g of butter
1 spoon of grated bread
enough salt and pepper

PRODOTTI USATI

  • BARLEY FLOUR - 14,11 OZ (400 G) -

PREPARAZIONE

Shake the eggs in a bowl with some salt, add the barley flour and mix. Poor some milk and mix. Let it rest in the fridge for about 2 hours. Pu some butter in a pan to grease it, warm it and poor at the centre a spoon of dough and distribute it on the whole surface of the pan. Cook the crepes for one minute each side, until the end of the dough. Roast the jowl with the butter, add the chopped chestnuts and put some wine; make it evaporate and turn off. Mix the cottage cheese, the cream, 40 g of parmesan, salt and pepper in a bowl. Stuff the crepes with the compound and fold in half and then in four. Put them in a pan with some butter, cover with some parmesan, butter and grated bread. Cook in the oven at 200° for 20 minutes.

Recipe and picture of Kucina di Kiara http://www.kucinadikiara.it/2015/12/crepe-dorzo-con-castagne-e-guanciale.html