This is an excellent first course made with crespelle, that is the Italian for crêpes, ricotta that is a typical Italian cheese, and spinach. You can fill the crespelle with many different type of stuffing, this is only an example. You can prepare crespelle with ham and Fontina, an other typical Italian cheese and so you obtain Crespelle alla Valdostana; Crespelle with radicchio, a typical Italian vegetables and many other.
INGREDIENTS FOR CRESPELLE (for 4 people):
2 Eggs
100 g of Flour
200 dl of Milk
20 g of Butter
Salt
INGREDIENTS FOR THE STUFFING:
400 g of Spinach
300 g of Ricotta
1 Egg
50 g of Parmesan
Salt
Pepper
INGREDIENTS FOR BECHAMEL:
1 / 2 L of Milk
40 g of Butter
2 Tablespoons of flour
Nutmeg
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
WINE: Prosecco di Conegliano Valdobbiadene Doc (White Wine)
PREPARATIONBeat the eggs with the flour, paying attention to not make lumps.
Then stirring add the milk in order to obtain a liquid mixture.
Butter a round pan of 15 cm of diameter and heat it. Then pour in it a ladle of the mixture, tilting the pan to evenly coat the pan. Cook the crespella as shown in the picture below.
When the bottom becomes golden and the top begins to look dry, 1 to 2 minutes. Carefully turn the crespella and cook the second side about 30 seconds. In this way cook also the others crespelle.
Let them cool and in the meantime prepare the stuffing.
Boil the spinach for about 10 – 15 minutes, then let them cool. Place the spinach in a bowl, add in it the ricotta, the Parmesan, the egg, salt and pepper.
Mix all together.
Place on a dish one crespella, fill it with the stuffing and close it.
Preheat the oven to 200° C. Prepare the béchamel in this way: melt the butter in a pan, stirring sprinkle the flour in it
in order to obtain a cream without lumps.
Then continuing to stir, add slowly the milk and some nutmeg
and let it cook for about 10 minutes until the béchamel becomes firm.
Now place on the bottom of a baking pan some béchamel and place on it the crespelle.
Cover them with other béchamel, sprinkle with Parmesan
and bake for about 40 minutes until the surface becomes golden.
Serve hot.
This is the result:
BUONA APPETITO!
