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Рецепт Panzerotti Alla Piancentina

by Global Cookbook

Ингредиенты

Giuliano Gasali of the Grand     Formosa Regent Hotel Taipei     These recipes and the ones     To follow from Chef Gasali

Are quite accurate     And AUTHENTIC Northern     Italian

Инструкции

1. For the Ricotta Cheese: 2 litres lowfat milk 1/2 litre fresh cream 50 ml white vinegar 20 g salt Boil ingredients together until it comes to the bubbling stage, let it cold lift the cheese out and squeeze all liquid.
2. For the Stuffing: 500 g ricotta cheese 100g parmesan cheese 100g spinach 1 egg salt and nutmeg Blanche and chop the spinach and mix with the ricotta cheese. Beat the egg with the salt and nutmeg and mix with mix.
3. For the Crepes: 100 g flour 1 egg 150 ml lowfat milk salt and white pepper Mix all ingredients together. Cook the crepes (as a pancake).
4. For Final Baking Stage: 200 ml cream parmesan to taste
5. Spread the stuffing proportionately over the pancake and roll up, cut into 4cm lengths and place in ovenproof dish.
6. Top with cream and parmesan cheese and bake till top is brown.

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