Cr Pes Alla Parmigiana Parizzi Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
100 gram: Spinach trimmed & washed well,
175 gram: Ricotta cheese,
4 tbsp: Parmesan, freshly grated
2: Eggs, lightly beaten
8: Cr pes,
100 gram: Italian Fontina cheese, cut into 8 strips
Salt, pepper
Grated nutmeg,
Directions:
Its worth while making this dish for friends on a special occasion-
it takes a little time to prepare, but every mouthful justifies the
effort!
Cook the spinach in its own water for 2-3 minutes, until the leaves
are soft. Drain, squeeze dry and chop it. In a bowl combine it well
with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg,
salt and pepper to taste.
Spread about 3 tbs of the mixture on each cr
pe, put a strip of the
Fontina across the centre, and roll up the cr
pes to enclose the
filling. Arrange them seam side down in one layer in a buttered
gratin dish. Sprinkle the remaining Parmesan over the cr
pes and bake
in the middle of a preheated oven at 220 degrees C / 425 degrees F /
gas 7 for 15-20 minutes, or until they are puffed and golden.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
it takes a little time to prepare, but every mouthful justifies the
effort!
Cook the spinach in its own water for 2-3 minutes, until the leaves
are soft. Drain, squeeze dry and chop it. In a bowl combine it well
with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg,
salt and pepper to taste.
Spread about 3 tbs of the mixture on each cr
pe, put a strip of the
Fontina across the centre, and roll up the cr
pes to enclose the
filling. Arrange them seam side down in one layer in a buttered
gratin dish. Sprinkle the remaining Parmesan over the cr
pes and bake
in the middle of a preheated oven at 220 degrees C / 425 degrees F /
gas 7 for 15-20 minutes, or until they are puffed and golden.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Main dish