Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese Italian
Amount Measure Ingredient -- Preparation Method
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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
