Crespelle with Antonio Amato flour filled with red radicchio, ginger, peas and stracchino cheese

a spiced ground dish

a spiced ground dish

Driven by the desire to try creative recipes, today we cook a spiced ground dish.

Thanks to a careful selection of raw materials, Antonio Amato Pasta use only the best wheat to produce both pasta and flour. And it is this last one that is the protagonist of today's dish. With the "00" type wheat flour, eggs, milk and a pinch of salt, we create a light, savory and tasty Crespella.

And the filling? To balance all the flavors, we choose the red radicchio with bitter notes to combine it with the sweetness of peas and the delicacy of stracchino cheese. The spicy charge will be given by ginger, a root that comes from far away, but increasingly present on our tables.

Red radicchio: the noble autumn vegetable

The red radicchio begins to grow in the middle of autumn, when the earth collects humidity and the hours of light diminish. This variety of chicory is a concentrate of essences and mineral salts that is characterized by the scarlet red color and the bitter aftertaste. To those who do not like strong bitter notes, we recommend a little trick to mitigate its radicchio aftertaste: soak it in cold water for at least three hours before cooking it.

Radicchio also has an added value: in certain types of cooking, both its leaves and the stem maintain a pleasant crunchiness and a perfect consistency for a recipe like this.

Cooking? We prefer the simpler, the baked one. Wash the radicchio well, cut it into four parts in large wedges, add a little oil, salt and pepper and let it cook for 25 min at 180°. The result is guaranteed!

A fragrant spicy root flavor

Ginger, it is known, is not an Italian ingredient but used for local recipes, it can make the difference.

Under its thick brown skin, it hides a very fragrant yellow flesh with a spicy taste.

In the kitchen, ginger is very versatile. It is generally used to flavor sweets, soups or risottos, but it is an excellent ingredient to enhance meat or fish seconds.

For our Crespella we choose a root with a bright and firm skin, peel it and grate the pulp to obtain a paste with an intense citrus aroma. Just add it as a final touch to give the dish a freshness charge with a pleasant spicy sensation.

Besides being a particularly good ingredient, ginger also has many beneficial properties, which is why it is used as a digestive or tonic with anti-inflammatory effects.

Whatever your use, remember that the root should be stored wrapped in plastic in the fridge for up to 30 days.


3 medium eggs

250 g Antonio Amato wheat flour type "00"

500 ml milk

2 medium red radicchio

400 g peas

1 ginger

200 g stracchino cheese

1 clove garlic

butter to taste

peper to taste

salt to taste

Antonio Amato extra virgin olive oil EVO to taste


For the preparation of Crespella, start by mixing eggs and milk in a bowl until a homogeneous mixture is obtained. Then add the sieved flour and continue to stir until you get a smooth batter without lumps. Cover with a plastic wrap and leave to rest in the fridge for half an hour.

Heat a pan and grease it with a knob of butter to prevent the crepes from sticking together. Pour the mixture with a ladle and wait until it is perfectly golden before removing them and set them aside.

The red radicchio is cut into four wedges and cooked in the oven for 25 minutes at 180°, then seasoned with salt, pepper and a drizzle of oil.

Meanwhile in another pan lightly sauté the peas with a drizzle of Antonio Amato extra virgin olive oil, a pinch of salt and a clove of garlic to flavor them.

While you wait for the radicchio to cook, peel the ginger and grate it.

When all the ingredients are ready, switch to the dish composition.

Take a Crespella, spread the stracchino cheese and cover with peas and a teaspoon of ginger and complete by placing one or two slices of red radicchio.

A bitter taste, a sweet taste, a savory taste and a spicy one, the balance is achieved.

Enjoy your meal!


Discover more about this product in our Travel Journals