Cršpes Alla Parmigiana Parizzi
main dish
100 gm spinach trimmed & washed well
175 gm ricotta cheese
4 tablespoon parmesan, freshly grated
2 eggs; lightly beaten
8 cršpes
100 gm italian fontina cheese - cut into 8; strips
1 salt, pepper
1 grated nutmeg
It's worth while making this dish for friends on a special occasion- it takes a little time to prepare, but every mouthful justifies the effort! Cook the spinach in its own water for 2-3 minutes, until the leaves are soft. Drain, squeeze dry and chop it. In a bowl combine it well with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg, salt and pepper to taste. Spread about 3 tbs of the mixture on each crŠpe, put a strip of the Fontina across the centre, and roll up the crŠpes to enclose the filling. Arrange them seam side down in one layer in a buttered gratin dish. Sprinkle the remaining Parmesan over the crŠpes and bake in the middle of a preheated oven at 220 degrees C / 425 degrees F / gas 7 for 15-20 minutes, or until they are puffed and golden. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
Yield: 4 servings
