{"id":13069,"date":"2023-11-08T16:00:07","date_gmt":"2023-11-08T15:00:07","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=13069"},"modified":"2023-11-09T10:14:35","modified_gmt":"2023-11-09T09:14:35","slug":"saccottino-little-bag-of-crepes","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/saccottino-little-bag-of-crepes\/","title":{"rendered":"Saccottino (&#8220;little bag&#8221;) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The scent of damp earth emanating from a basket of porcini mushrooms freshly picked in the woods. The delicate salinity of Mediterranean waters enclosed in a freshly caught crustacean. The bright colour of freshly picked Mantuan pumpkin among the curled barbs of the plant in the vegetable garden. All these sensations can be found in a single dish created by our <\/span><a href=\"https:\/\/blog.termetritone.it\/vita-in-hotel\/conversando-con-massimo-chef-dellhotel-tritone\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">chef Massimo<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h3>Saccottino (&#8220;little bag&#8221;) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin<\/h3>\n<p><span style=\"font-weight: 400;\">Quantities for 4 people<\/span><\/p>\n<h3>Ingredients for the crepes<\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">200g flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">350 ml milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">30g butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a pinch of salt<\/span><\/li>\n<\/ul>\n<h3>Ingredients for the filling<\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">300 ml milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150g butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150g flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tiger prawns<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200<\/span><span style=\"font-weight: 400;\">g porcini mushrooms<\/span><\/li>\n<li><span style=\"font-weight: 400;\">one shallot<\/span><\/li>\n<li><span style=\"font-weight: 400;\">EVO oil to taste<\/span><\/li>\n<\/ul>\n<h3>Ingredients for the pumpkin delicata<\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">300g washed Mantuan pumpkin<\/span><\/li>\n<li><span style=\"font-weight: 400;\">one leek<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 ml vegetable broth<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-13070\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto--570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/cesto-.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Method<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Prepare the crepes by placing the flour in a bowl. Add the eggs, milk, salt and melted butter. Mix everything together. Make 4 crepes by dividing the mixture and pouring one portion at a time onto the oiled non-stick pan.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Prepare the filling. Clean the prawns and cut them into small pieces. Brown them with half a shallot and a drizzle of oil. Cook over a high heat for 2 minutes and then set aside. Wash the mushrooms and cut them into slices (put 4 slices aside for the garnish). Brown the mushrooms with the other half of the shallot, a drizzle of oil and a pinch of salt. Cook for 5 minutes. <\/span><span style=\"font-weight: 400;\">Boil the milk. Separately, prepare the roux with the butter and flour and then add the milk. Cook for 5 minutes. When the mixture is thick and creamy, add the prawns and saut\u00e9ed mushrooms and season with salt. Leave to cool.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-12975\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino--570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2023\/11\/saccottino-.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Prepare the pumpkin delicata. Brown the leek with extra virgin olive oil. Add the pumpkin cut into pieces and the vegetable broth. Season with salt and cook for 15 minutes. Blend everything with the mixer to make the pumpkin creamy.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Prepare the plate. Take the crepes and fill them with the prawn and mushroom fondue. Close them like a bag by tying them with a leek ribbon. Gratinate them in the oven at 160\u00b0 for 15 minutes. <\/span><span style=\"font-weight: 400;\">Place the pumpkin delicata on the plate and place the crepe saccottino on top. Serve it with slices of porcini mushrooms fried in corn flour and, if desired, with a whole prawn.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"font-weight: 400;\">To taste the Chef&#8217;s dishes and book your next stay at the Hotel Tritone, you can write<\/span><\/i><a href=\"https:\/\/www.termetritone.it\/it\/richiesta.aspx\" target=\"_blank\" rel=\"noopener\"> <i><span style=\"font-weight: 400;\">here<\/span><\/i><\/a><i><span style=\"font-weight: 400;\"> or call (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The scent of damp earth emanating from a basket of porcini mushrooms freshly picked in the woods. The delicate salinity of Mediterranean waters enclosed in a freshly caught crustacean. The bright colour of freshly picked Mantuan pumpkin among the curled barbs of the plant in the vegetable garden. All these sensations can be found in&hellip;<\/p>\n","protected":false},"author":2,"featured_media":13074,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-13069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Saccottino (&quot;little bag&quot;) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"The scent of damp earth emanating from a basket of porcini mushrooms freshly picked in the woods. 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