Crépes with Agretti

What are Agretti? They look like grass, and are a succulent plant that grows in Italian bog land.

Agretti are a tasty vegetable that grows in Italy and in France.
They can be eaten raw but they are better blanched in salted water or steamed and tossed with olive oil and lemon.
They look like grass thin as spaghetti and this could suggest recipes more imaginative and creative. As nutritional value and taste are similar to spinach, but they have a much more delicate flavor .

The cleaning needs attention: snap off the red roots, and rinse the dirt off of them.


For 4 people:
ingredients for the crèpes: 1 cup of milk ,80g flour 2 eggs, butter , salt, pepper </ i> Ingredients for the filling: 1 small Onion , 1 bunch of Agretti , 200gr Courgettes, 1 cup of Béchamel, fresh Parmesan cheese grated, fresh goat cheese, 30g Parmesan flakes, Chives, Olive oil, Butter, Salt and Pepper.

With eggs, flour, milk and salt prepare batter for pancakes and let it rest for half an hour.
Then proceed to make thin pancakes in a pan of 16 cm diameter, greased with butter .
Clean thoroughly the agretti, boil them in salted water for no longer than 10 minutes, drain and chop.

Chop the onion and sauté with a little olive oil. Add the diced zucchini and sauté for 10 minutes. Add the agretti and continue cooking for another 5 minutes. Salt and pepper.
Mix the vegetables with bechamel sauce, which you have previously made ​​with milk, flour and butter. Season with about 30g of grated Parmesan and goat cheese softened. Stuff crepes with this stuffing and fold them in the shape of dumplings that you can tie with chives.

Arrange the dumplings in a buttered casserole dish.
Sprinkle with Parmesan cheese, butter and Parmesan flakes and put into the oven at 240°C for 5 minutes before serving.