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Typical dish of the Valtellinese tradition, in particular of the Alta Valtellina, the manfrigole are a sort of crepes prepared with white flour and buckwheat flour, with a filling based on Casera cheese and bresaola, or other typical ingredients of the area. It is a main course of peasant origin, very caloric but very tasty, ideal for dinners with friends on cold winter evenings. Let’s see how to prepare this delicious dish!
Ingredients
For the crepes: (6 people)
4 eggs
300 ml milk
100 g plain flour
60 g buckwheat flour
A pinch of salt
For the filling:
1 litre béchamel sauce
200 g bresaola
400 g Casera cheese
100 g Parmesan cheese
50 g butter
Sage leaves
Process
Let’s start making the crepes. We sift the flours into the milk and add the eggs and salt, creating a fairly liquid batter. Lightly grease a small pan with a knob of butter and pour a ladle of our batter, cooking both sides.
Once the crepes are ready, spread 3 tablespoons of béchamel on each, add a generous spoonful of Parmesan, bresaola and a few pieces of Casera, cut into very thin slices.
We roll the crepes, like swivels. Pour a couple of tablespoons of béchamel on the bottom of a pan and place our rolls of crepes vertically, very close together. Cover the pan with aluminum foil and bake at 180 degrees for about 25-30 min. Once the pancakes are cooked, moisten them with melted butter, with sage and serve them hot.
Good appetite!
Foto di Agriturismo Le case dei baff
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