Creamy carpenedo tavoliere and spinach crêpe with chopped tomatoes

Ingredients

For the creamy Tavoliere sauce and the chopped sun-dried tomatoes

Preparation

Chop the Tavoliere and set aside. Cut the onion into small cubes, finely slice the garlic. For the chopped tomato mixture, drain the sun-dried tomatoes and cut them into very small dice, and chop the pine nuts, chives and basil. Mix the chopped ingredients and set aside.

For the Tavoliere sauce, blend the chopped cheese, oil and water to a fine texture. Cook the onion in a drop of olive oil over a medium heat stirring until it caramelises. Add the garlic and cook for a couple of minutes. Add the spinach and cook until all of the liquid evaporates. Season with salt and pepper.

Fill the crêpes with the sautéed spinach and roll them up. Heat the crêpes in the oven and serve with the chopped tomatoes and Tavoliere sauce on top.

Notes: The filling must be very dry to prevent the crêpes from breaking when rolled up. Once rolled up, place them on a sheet of paper on a baking tray. To prevent them from breaking, it is recommended to roll them up at the last moment.