*  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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