Panzerotti alla piancentina

2 servings

Ingredients

Quantity Ingredient
2 quarts Milk
2 cups Fresh cream
3½ tablespoon White vinegar
¾ ounce Salt

Directions

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. For the Ricotta Cheese: 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 100 g parmesan cheese 100 g 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

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