Roasted Garlic Panqueque

Panqueque: 170 gm semolina flour, 4 large eggs, 300 ml milk, pinch of salt, whisked together, left to hydrate for about 45 minutes, then made crepes using roughly 50ml of batter at a time.

Filling: Roasted 1 head of garlic with a splash of olive oil, all wrapped in foil, until soft, about an hour. Cut off the top of the head and squeezed out the cloves, mashed and added to mashed potatoes along with butter and milk to get a soft, smooth consistency. Seasoned with salt and pepper.

Sauce: 360 ml cream, 180 ml milk, 6 cloves of black garlic – warmed over low heat and left to infuse the flavor, then pureed at high speed. Thickened with 1/8 tsp xanthan gum as it purees. Seasoned to taste with salt.

Vegetables: 1 large head of radicchio, handful of hazelnuts, 2 rocoto chilies, 500 gm cherry tomatoes. Sliced radicchio crosswise and spread out in a baking pan. Coarsely chopped the rocotos. Scattered them, the tomatoes, and the hazelnuts over the radicchio. Drizzled a bit of olive oil over the whole thing, along with some salt and freshly ground pepper. Into the oven for about 45 minutes until the radicchio is soft and starting to brown.

Wrapped up the crepes with a scoop of the potato filling, blintz style, laid them out on a baking sheet. Drizzled with oil and placed in the oven during the last 10 minutes or so of the radicchio cooking. Rewarmed the sauce, placed a pool of that in a small bowl, then a blintz into that, and a good amount of the radicchio mixture over the top. Garnished with chopped chives.

Wine: Monteviejo “Festivo” Rosado 2014, Mendoza