Beet Crêpes with Ricotta, Oranges, Arugula and Pistachios
Italy is known for their high production of oranges, especially in the south. Sicily in particular occupies 3/4 of all the production followed by Calabria, Sardegna (Sardinia), Campania, Puglia and Basilicata. Among many varieties of oranges, you’ll find the popular Arancia Rossa di Sicilia (Red Sicilian Orange) and the Arancia del Gargano (Gargano Orange) which are both I.G.P. (Indicazione Geografica Protetta, also known as PDO or Protected Designation of Origin).
Throughout Italy, you’ll find oranges used in both sweet and savory recipes. From crepes to pasta, salads to desserts, this antique fruit makes its way often to the Italian table.
Serves: 6-8
In a blender or a bowl, add all of the ingredients for the crêpes. Blend or whisk until homogenous. Chill in the refrigerator for 1/2 hour.
Add a small knob of butter to a crêpe or frying pan and heat over medium heat. Swirl the pan so that the butter covers the bottom. Pour in 1/2 cup of the crêpe mixture and quickly swirl the pan so that it distributes the liquid evenly. Cook for 1-3 minutes until bubbles form then flip and cook for another 1-2 minutes. Repeat for the rest of the crêpes. Keep the crêpes warm by putting them in the oven at low temperature.
Fill each crêpe with some ricotta, arugula, blood orange pieces, blood orange zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey. Buon appetito!
