MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

In the heart of Maremma, in the green, The Podere la Chiaia opens its windows towards the suggestive landscapes of the Tuscan hills where the colors and the aromatic herbs perfumes follow the rhythm od the seasons and the sunsets fall into star nights.

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MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

Pubblicato in data 06/02/2017

MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

Ingredients for 4 people

- 200 grams Red Radish - 150 grams Fontina (Italian cheese)
- Olive oil - white wine

For the béchamel sauce

- 70 grams of flour - 70 grams butter
- 1 liter Milk - 1 shallot
- parmesan - Saffron Stigmas

For Crepes

- 4 eggs - 170 grams of flour
- 350 ml. of Milk - a drop of oil

(for the summer version of this recipe, replace the radicchio with zucchini)

Prepare the Béchamel sauce by putting in a pot the butter with shallot thinly sliced. When the butter has melted add flour, then the milk and salt. Bring to the boil, when cooked add saffron (before putting in a warm milk), add parmesan.
Prepare crepes by mixing the eggs with the milk, a little oil and salt and cook in a small pan.
Cook the radicchio cut with a little oil, deglaze with the wine and add salt.
Dice the Fontina
Butter a baking dish, alternate the crepes with sauce with Fontina and radicchio. Last layer only béchamel.
Bake at 180° for 15/20 minutes. Serve hot and Good Appetite