Time: 1 ora e 30 minuti
Difficulty: facile

Today a first course rich in taste thanks to sorghum, a cereal of ancient origin and high quality.

Features:A naturally gluten-free cereal, rich in fiber, protein, iron, zinc and magnesium.
The good presence of fiber helps the body to eliminate excess LDL bad cholesterol. It also benefits the cardiovascular system, which is protected from arteriosclerosis and other diseases. The amount of unsaturated fats contributes to increase increases HDL (good) cholesterol levels.
History: It is believed that the present forms originated in West Africa several thousand years ago. From Africa sorghum has spread all over the world: formerly in Asia and Europe, more recently in America and Australia.
Note: Sorghum can better cope with climatic stresses. It has deep roots (up to 2 meters) that reach the moisture of the deepest levels of the soil. It can remain dormant during drought periods and resumes development when it rains or is irrigated.

Ingredients for 4 people
250 ml fresh milk
35 g flour for pasta Molino da Giovanna
15 g of sorghum flour
2 whole eggs
salt up
ground black pepper
For the filling
2 zucchini
1⁄4 green cauliflower
1⁄2 eggplant
2 shallots
2 sprigs of marjoram
Extra virgin olive oil
It goes up
Ground black pepper
For the Besciamella  
500 ml of milk
50 g rice flour
40 g butter
It goes up
Nutmeg

Procedure
Prepare the crepe batter. Pour the milk into a glass bowl, add the eggs and mix with the blender; add, little by little, the rice flour and continue to blend, finishing with a pinch of salt. Strain the batter with a thick mesh strainer and let stand at room temperature for 30 minutes.
Prepare the filling; clean the shallot and finely chop it, pour it into a pan and simmer for a few seconds with two tablespoons of oil, in the meantime clean the zucchini and cut it half-moon; add to the bottom of the shallots and brown all together for 3-4 minutes.
Put on a pan on the fire and bring the water to a boil, wash the cauliflower and peel the tops of turnips in small tufts, drain them for a few minutes and then drained in cold water.
Drain the cauliflower again with cold water, leave a third of the vegetable aside in a bowl seasoned with oil, salt and pepper, the rest of the cauliflower saute it together with the zucchini, adjust the whole of salt and pepper and put aside.
Slice the aubergines into slices not too big, heat a pan with oil, cook the eggplant slices in oil and turn them after a few minutes, adjust salt and just cooked pour it on a absorbent paper.
Prepare the béchamel: heat the milk in a pan over low heat, melt the butter in a saucepan over low heat and add the flour. Mix quickly with a whisk to prevent clumping. When the flour is completely amalgamate add the hot milk, salt and, continuing to mix, thicken everything.Melt a small part of butter in a small non-stick pan, then dry it with kitchen paper and pour a ladle of batter; Cook for 1 minute, then turn the curls with a spatula and complete cooking the second side.