*  Exported from  MasterCook  *

                       PANZEROTTI ALLA PIANCENTINA

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Cheese                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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: 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
 


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