Details:
Ingredients
– 500 g of spinach
– salt
– 1 spoon extra virgin olive oil
– 2 cloves of garlic
– 100 g of ricotta cheese
– butter
– batter for crepes
– 30 g of Parmesan cheese
Preparation
– Wash the spinach, remove the stems and place them in a pot. Cook over moderate heat for 10 minutes then add a pinch of salt.
– When cooked, place the spinach in a colander and chop coarsely on the cutting board.
– In a pan put oil, cloves of garlic and spinach and cook them a few minutes over high heat.
– Put the ricotta in a bowl and knead with a fork to make it more malleable.
– Grease the pan with butter and pour some batter for crepes.
– As soon as the crepe is cooked on one side turn it and dress it very quickly. Sprinkle half crepe with ricotta cheese, then put the spinach and close by folding it in half and then in half again, until you get a fan.
– Serve immediately garnished with Parmisan cheese.
– Grease the baking pan again and repeat the process for each crepe.
Barbara Farinelli – www.lospicchiodaglio.it
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