CrŠpes alla parmigiana parizzi

Yield: 4 Servings

Measure Ingredient
100 grams Spinach trimmed & washed well
175 grams Ricotta cheese
4 tablespoons Parmesan, freshly grated
2 \N Eggs; lightly beaten
8 \N CrŠpes
100 grams Italian Fontina cheese cut into 8 strips
\N \N Salt, pepper
\N \N Grated nutmeg

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

Similar recipes