BITES
Crespella Al Funghi Porcini
At Family & Life, we believe
that cooking can be a fun
family-friendly activity.
This month, we collaborate
with Buona Terra’s chef de
cuisine Denis Lucchi to bring
to you a restaurant-worthy
dish, simplified but still as
tasty, for the home.
Bring a slice of Italian back home
this month as we tap on the talents
of Chef Denis Lucchi of Buona Terra,
one of the dining jewels along Scotts
Road. We love the homely taste of
this dish and we think your family
will enjoy it too. So, this festive
season, get the whole troop together
and cook up a storm while bonding
with each other at the same time.
.
INGREDIENTS
Crepe
Flour ......................... 500g
Whole egg ............................... 3
Butter ........................... 50g
Milk ......................... 500g
Salt & parsley .................. To Taste
Béchamel Sauce
Flour ........................... 50g
Butter ........................... 50g
Milk ......................... 500g
Nutmeg & white pepper ........... To Taste
ABOUT THE CHEF
Chef Denis Lucchi plies his trade at fine
dining restaurant Buona Terra. Having
trained with celebrated chefs at a Michelinstarred starred restaurant in Lake Garda,
Italy, Chef Denis came to Singapore to
showcase a slice of Northern Italy through
his interpretation of the classic dishes.
Filling
Porcini Mushrooms ....................... 500g
Garlic.......................1 piece
White wine ................... 1/2 glass
Salt, pepper & rosemary ......... To Taste
Grated parmesan cheese ................ 300g
Olive oil
PREPARATIONS
CREPE
1. Mix egg and flour together.
2. Add milk and whisk till smooth to avoid lump.
3. Add melted butter and parsley, set aside.
BÉCHAMEL SAUCE
1. Melt butter in pan.
2. Add flour and cook for a few minutes till it thickens.
3. Warm milk in a separate pot.
4. Add heated milk into flour and butter mixture, whisk to avoid clumps.
5. Cook for a few minutes till smooth. Add salt, white pepper and nutmeg,
set aside.
FILLING
1. Clean and slice the porcini mushroom.
2. Chop the garlic, and place in a hot pan together with olive oil.
3. Add the porcini and stir till golden brown.
4. Add salt, rosemary, pepper and white wine.
5. Stir till the white wine has evaporated and remove the rosemary
6. Set aside.
DISH
1. Stir the Porcini mix in with the béchamel Sauce. Add seasoning to taste.
2. Take a small non-stick sauté pan and warm up to medium heat.
3. Spread a thin layer of crepe mixture evenly on the pan.
4. Cook until top appears dry, loosen sides of crepe with spatula. Turn and
cook until brown spots appear on the other side.
5. Once cooked, remove and repeat steps till all mixture is finished.
6. Take one crepe, spread the porcini and besciamel sauce mix in the middle.
Cover with some parmesan cheese, close half and half again into quarters.
7. Continue till all crepes are completed.
8. Place all the crepes on a baking tray, cover with the rest of the parmesan
cheese and some butter. Bake in oven at 180°C for 8 minutes.
9. Serve warm.
Nov/Dec 2014 • Family & Life
27