A Classic Tuscan Dish: Crespelle alla Fiorentina

Описание: This is a classic tuscan dish born in Florence, soft crepes stuffed with spinach and ricotta cheese that are topped with a lot of bechamel sauce, tomato and cheese, a typical dish very good and very simple to do.
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INGREDIENTS FOR 6

For the Crespelle:

300 gr spinach
200 gr ricotta cheese
1 garlic clove
4 eggs
a glass of milk
80 gr melted butter
Parmigiano
Salt
Black pepper
nutmeg

For the tomato sauce
300 gr tomato sauce
1 garlic clove
2 tablespoon extra virgin olive oil

For the besciamella Sauce

500 ml milk
50 gr flour
50 gr butter
nutmeg
salt






cook 300 gr of spinach with a clove of garlic

chop them finely

sieve 200 gr of ricotta cheese

Mix well the ricotta cheese, spinach, 2 eggs, 3 tablespoons Parmigiano, salt, black pepper and nutmeg.

Now prepare the batter to make the crespelle.

Mix 2 eggs, a glass of milk, 80 grams of melted butter, 100 grams of flour and a little salt. You must obtain a smooth batter

Take a pan and butter it, pour a little batter and cook the crepes on both sides, you will get about 8 crespelle

in the meantime cook 300 g of tomato sauce with 2 tablespoons of oil and a clove of garlic

For the béchamel instead, melt 50 g of butter and then add 50 g of sifted flour, stirring for a couple of minutes.

Add a little at a time, in small doses and stirring continuously, the milk (better if cold).

Season with salt and nutmeg.

Cook for about ten minutes, slowly and stirring constantly.

Fill the crespelle with the spinach mixture and roll them up like cannoli.

Spread an oven dish with a little bechamel sauce, lay the filled crespelle on top and cover with more bechamel sauce.


Sprinkle everything with the tomato sauce and with Parmigiano Reggiano cheese. Bake for about 20 minutes in oven (about 180° C.)


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#tuscany
#crespelle