| Cuisine: Italian | Type: Appetizer | Serves: 4 |
|
Source:
|
Rick Robinson |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
Try adding a little Onion Confit to these next time. |
|
Serving Suggestions:
|
|
Ingredients:
|
8 crêpes 8 thin slices prosciutto ham Dried porcini mushrooms Light bechamel Parmesan cheese |
|
Instructions:
|
1. Make crêpes. You need 2 for each person. 2. Soak dried porcini mushrooms in tepid water 20 minutes. Rinse well and dry with paper towels. Chop coarsely. 3. Put a thin slice of proscuitto ham on a crêpe. Top with mushrooms. Roll and place in an oven proof dish. Place two side-by-side. (You need a dish per person.) 4. Make a light bechamel. Pour over crêpes, top with some grated Parmesan cheese, then cook at about 375°F until bechamel boils and starts to turn color. Remove from oven, allow to cool a little and serve. |
|
Related recipes:
|
2001-03-10