Here is the secret of a light and tasty winter recipe made with seasonal and mouth-watering vegetables

Winter arrives and the conviction is formed in everyone’s mind that they have to eat heavier dishes. Yes, because winter, with its temperatures, stimulates the appetite and winter dishes, by definition, must be more consistent. Well, nothing could be more wrong, because even in winter we have to opt for light and healthy meals. So, here’s the secret of a light and tasty winter recipe made with seasonal and mouth-watering vegetables. So: cabbage, broccoli, artichokes, savoy cabbage, Brussels sprouts, can be the basis of many of our winter recipes. In this way, we will be able to face the cold with the right energy but, also, keeping the line. Here, therefore, we will propose a truly special dish, mouth-watering, namely: spelled crepes rolls with broccoli pesto.

What are the ingredients to prepare it

For the recipe we are illustrating, we need the following ingredients: 1 egg, 1.8 deciliters of milk, 1 clove of garlic. Then: extra virgin olive oil, salt, 300 grams of broccoli, 40 grams of spelled flour, 40 grams of 00 flour. Again: 40 grams of unpeeled almonds, 40 grams of pecorino romano, 10 grams of almonds. Let’s now prepare our spelled crepes rolls with broccoli pesto. Now let’s move on to the procedure for preparing our winter vegetable dish.

Here is the secret of a light and tasty winter recipe made with seasonal and mouth-watering vegetables

Let’s start the preparation, mixing together the 2 types of flour with the egg, a tablespoon of oil. Then, add some salt and milk. After, we blend everything with an immersion blender. We will thus obtain a batter that we will have to cover and let it rest for 30 minutes. At that point, we clean the broccoli by dividing the cimette from the stems, which we will cut into chunks. Let’s put them in salted water and boil them for 5-6 minutes. Then, we drain them and put them in a pan with a tablespoon of oil and the clove of garlic.

Let them season for 2-3 minutes. After that, we remove the garlic and blend them together with the whole almonds and 30 grams of pecorino. Then, add a little salt and, by mixing, we obtain a smooth mixture. Finally, we heat a pan with a little oil, where we pour a stir with the batter for the crêpes. Let’s cook them, until they start to brown, turning them to cook on both sides. Then, spread the broccoli pesto on the crepes and roll up. Then, we cut into slices of about 2 cm. At that point, our spelled crepes rolls with broccoli pesto are ready. As a final touch, we can decorate them with the pecorino flakes and the remaining almonds.

(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)

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