Florentine Stuffed Shells with Flash Fried Spinach and Truffled"Crescenza" Cream
Crescenza' cheese also knows as 'stracchino' is a young rindless cow's milk cheese. The texture is similar to brie and has a mild delicate flavor. It is primarily found in the Lombardo, Piedmont and Veneto regions of Italy.
20 ea stuffed shells
1/2 qt Bechamel
8 oz Fresh baby Spinach
1 tsp white truffle oil
12 oz Crescenza cheese (or Brie)
1 cup mozzarella cheese (shredded)
TT salt and pepper
In a double boiler warm up béchamel sauce then add crescenza cheese and whisk until dissolved. Fold in white truffle oil and keep warm. Fry baby spinach at 350 F for 30-40 seconds. Season with salt and pepper when hot. Line a baking tray with parchment paper then arrange shells on it. Cover shells lightly with béchamel and mozzarella cheese. Bake at 375F for 15 minutes. Mirror serving plates with crescenza cream and complete dish with flash fried spinach.
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