Panzerotti Alla Piancentina Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
For the Ricotta Cheese: 2 litres milk 1/2 litre fresh cream 50 ml
white vinegar 20 g salt Boil ingredients together till it comes to
the bubbling stage, let it cool lift the cheese out and squeeze all
liquid.
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 mixture.
For the Crepes: 100 g flour 1 egg 150 ml milk salt and white pepper
Mix all ingredients together. Cook the crepes (as a pancake).
For Final Baking Stage: 200 ml cream parmesan to taste
Spread the stuffing evenly over the pancake and roll up, cut into 4cm
lengths and place in ovenproof dish.
Top with cream and parmesan cheese and bake until top is brown.
Source: Given to share with the express permission of Chef de Cuisine
Source from luhu.jp
white vinegar 20 g salt Boil ingredients together till it comes to
the bubbling stage, let it cool lift the cheese out and squeeze all
liquid.
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 mixture.
For the Crepes: 100 g flour 1 egg 150 ml milk salt and white pepper
Mix all ingredients together. Cook the crepes (as a pancake).
For Final Baking Stage: 200 ml cream parmesan to taste
Spread the stuffing evenly over the pancake and roll up, cut into 4cm
lengths and place in ovenproof dish.
Top with cream and parmesan cheese and bake until top is brown.
Source: Given to share with the express permission of Chef de Cuisine
Source from luhu.jp