Stuffed Crespelle with Paprika Polenta and Watercress Foam

Cut the peppers in half, remove the core and place on an oiled baking sheet. Season with salt, pepper, a little parsley and thyme. Cover with aluminum foil and steam in the oven at 180 °C for about 25 min.

Then peel the peppers and cut them off. Sauté the shallot in a saucepan with olive oil, deglaze with 200 ml of vegetable soup and add the bell bell pepper. Blend with a hand mixer. Add the polenta semolina to the bell pepper sauce and simmer on low heat for 3-4 minutes. (If you don’t use instant polenta, cover and cook at 140 degrees for about 20 minutes). Season the polenta with a little thyme, parsley and parmesan.

Beat the eggs, milk, flour, egg yolks and 2 tbsp of finely chopped kitchen herbs with a mixer until well blended, then add the melted butter while stirring. Season the dough with salt, pepper and a hint of nutmeg. Bake very narrow crespelle (pancakes) in a coated frying pan with a little fat until done.

Spread the warm polenta on the crespelle and roll them up with cling film. Leave the rolls to cool.

Cut the crespelle into centimeter-thick slices and roast them in a little bit of olive oil until golden. Whisk the plucked watercress with crème fraîche to make a puree. Bring 150 ml of vegetable soup to a boil and stir in the puree, bring to a boil briefly so that the foam retains its vibrant green color. Season with salt, pepper and sa

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