Cr pes Alla Parmigiana Parizzi
Ingredients| 100 g spinach trimmed & washed well 175 g ricotta cheese 4 tbsp parmesan, freshly grated 2 eggs, lightly beaten 8 cršpes 100 g italian fontina cheese - cut into 8, strips 1 salt, pepper 1 grated nutmeg |
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It s 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 crŠpe, put a strip of the
Fontina across the centre, and roll up the crŠpes to enclose the
filling. Arrange them seam side down in one layer in a buttered
gratin dish. Sprinkle the remaining Parmesan over the crŠpes 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
Servings:
4
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