Vegetarian menu: buckwheat crepe cake, taleggio cheese, and mushrooms

Ingredients for 8 people

500 g Taleggio cheese

400 g mixed cultivated mushrooms

350 g verza

125 g latte

25 g buckwheat flour

25 g 00 flour

20 g butter plus a little more

2 cloves of garlic

1 egg

extra virgin olive oil

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Procedure

Mix the 00 flour and the buckwheat flour; beat the egg and incorporate the flours, gradually adding the milk. Mix until the mixture becomes a liquid, add a pinch of salt and mix again. Melt the butter in a small saucepan and add it to the crepe mixture.

Grease a 14 cm diameter pan with a little butter and prepare one crepe at a time, adding a ladle of mixture and cooking it for one minute on each side; you should obtain 10 crepes.

Clean the cabbage and cut it into strips, clean the mushrooms and dice them, then cook the cabbage and mushrooms separately with the garlic cloves and a drizzle of oil for 10 minutes; shortly before the end of cooking, remove the garlic cloves.

Remove the Taleggio cheese crust and place it in a piping bag. Form two cakes, using 5 crepes for each: arrange a ring of Taleggio cheese around the edge of one crepe, add a smaller ring in the center, then fill the spaces between the rings, one with cabbage and the other with mushrooms. Cover with another crepe and repeat the process four times, finishing the cake with a crepe. Repeat for the second cake, then bake at 180°C for 5 minutes.