Whenever I go to Italy I always get cookery magazines to get new ideas and inspirations. Last time I brought back "La prova del cuoco" magazine. This is a very popular program in Italian television and in the last couple of years they have launched their magazine too.
The recipes they feature are often straightforward and easy to make at home, and that's what we all want! It seems that complicated and very posh dishes are not as popular as most people don't have the time to slave off in the kitchen for hours. We all work and have busy lives so, simple and quick dishes are what we look for.
I have been inspired by this arugola and bresaola salad with stripes of crepes which look like pasta "paglia e fieno" a green and yellow pasta made with eggs. A delicate sauce with yogurt and basil cuts the bitterness of the rocket.
This is great if you have guests; it is a tasty dish and looks pretty on the table.
- Prep Time : 45 minutes
- Cook Time : 10 minutes
In a bowl whisk the eggs a little
Add the flour, salt and the milk slowly and incorporate well the ingredients
Divide the mixture into two. Whiz the basil, parsley, marjoram and chives and add them to one of the bowls. Add a pinch of salt. Stir well
Make the crepes by greasing a pan with little oil; pour the mixtures slowly and evenly over the pan. Cook on a high heat for a minute or so on both sides until slightly golden
Roll the crepes inwards and with a knife cut them into thin stripes
On a large plate mix the two coloured crepes together making them look like two types of pasta. Cut the bresaola into stripes.
Place the crepes on a large plate to look like a ring
Arrange the rocket around the crepes and put the bresaola over the rocket. Make a sauce with the yogurt, basil and a pinch of salt; pour a little sauce over the salad then put it in the middle of the dish in a small ramekin dish.
Dress the salad with olive oil, a pinch of salt, lemon zest and serve with the yogurt sauce.