Leek, Salmon, and Robiola Crepe Bundles

Fagottini of Leeks, Salmon, and Robiola

Overview:

Fagottini di Porri, Salmone e Robiola is a delicious, savory Italian dish that combines delicate crepes with an irresistible filling of sautéed leeks, creamy robiola cheese, and perfectly seared salmon. These little “bundles” are a beautiful balance of flavor and texture, ideal for a special dinner or when you’re craving something that feels both indulgent and comforting. The leek’s subtle sweetness pairs wonderfully with the richness of the salmon and the creaminess of the robiola, all encased in a thin crepe and tied up with fragrant leek ribbons. A dish that’s both sophisticated and simple enough to impress any guest.

Ingredients:

Instructions:

1. Prepare the Crepes:
   Start by making the crepe batter. Sift the flour into a large bowl to ensure there are no lumps. Gradually whisk in the milk, which should be at room temperature, to create a smooth and creamy batter. Add the two eggs and whisk again until fully combined. Melt the butter and allow it to cool slightly before adding it to the batter. Stir well to incorporate.

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   Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period will help the batter thicken and allow the flour to fully absorb the liquids, resulting in softer crepes.

2. Prepare the Filling:
   While the batter rests, focus on preparing the filling. Start with the leeks: trim the root end and tough outer leaves, then slice them finely. Separate the dark green and light green parts. Blanch the dark green parts (the tougher outer leaves) in boiling water for about 2 minutes. Once softened, remove them and lay them flat on a cutting board. Cut them into thin strips, as these will be used to tie the fagottini.

   Now, take the white and light green parts of the leeks, slice them finely, and sauté them in a pan with a little olive oil over medium heat. Season with salt and pepper, and cook for about 15-20 minutes until they become tender and soft. During this time, strip the leaves from the thyme sprigs, finely chop them, and add them to the leeks. Stir to incorporate.

3. Cook the Salmon:
   Take your salmon fillet and carefully remove any bones using tweezers. Remove the skin, then cut the fillet into small strips, and finally dice the strips into small cubes.

   In a hot pan, add a drizzle of olive oil and sauté the garlic clove until fragrant. Remove the garlic once it has released its aroma, and add the diced salmon to the pan. Sauté the salmon for 2-3 minutes, just until it turns opaque and is lightly browned. Season with salt, pepper, and a pinch of thyme.

4. Cook the Crepes:
   After the batter has rested, heat a non-stick pan (or a crepe pan) over medium-low heat. Lightly grease the pan with butter or oil. Pour a ladleful of the batter into the pan, swirling it to coat the surface evenly. Cook the crepe for about 1 minute until the edges begin to lift from the pan. Flip it over and cook for another 30 seconds. Continue cooking the remaining crepes in the same manner, stacking them on a plate as you go.

5. Assemble the Fagottini:
   Now that you have your crepes, leek filling, and salmon ready, it’s time to assemble the fagottini. Take one of the crepes and spread a portion of the sautéed leeks across the center. Add a dollop of creamy robiola cheese and crumble some Grana Padano over the top. Top with a few cubes of the cooked salmon. Sprinkle with freshly grated nutmeg and a touch of thyme for extra flavor.

   Carefully fold the sides of the crepe inward, then gather the top and bottom to form a bundle. Tie it with one of the strips of leek that you previously prepared. Repeat this process with the remaining ingredients to create 6 bundles.

6. Bake the Fagottini:
   Preheat your oven to 200°C (392°F) for conventional heat or 175°C (347°F) for fan-assisted. Grease a baking dish with a little oil and place the leek bundles inside. Bake in the oven for 10 minutes if using conventional heat, or 5 minutes with a fan oven, just until the bundles are golden and crispy on top.

7. Serve:
   Once the fagottini are baked to perfection, remove them from the oven. Serve them immediately while warm. These little bundles are perfect on their own or can be paired with a light salad or a drizzle of lemon-infused olive oil to enhance their freshness.

Tips for the Perfect Fagottini:

• Leek Substitution: If you can’t find leeks, you can use onions, but leeks provide a delicate, sweet flavor that is hard to replicate.
• Salmon: Use fresh, high-quality salmon for the best taste. You can also use smoked salmon for a more intense flavor.
• Robiola Cheese: This soft, creamy cheese is ideal for this dish, but if unavailable, you can substitute it with ricotta or mascarpone for a similar texture.
• Serving Suggestions: Pair this dish with a crisp white wine, such as a Sauvignon Blanc or a dry Pinot Grigio, to complement the rich, savory flavors of the salmon and the creamy filling.

Nutritional Information (Approximate, per serving):

This dish, while slightly indulgent, offers a fantastic combination of flavors and textures that elevate the humble leek and salmon into something truly special. Whether you’re preparing it for a weeknight dinner or a celebratory meal, the Fagottini di Porri, Salmone e Robiola is sure to impress.