Crespelle alla pierro

    Crespelle alla pierro

    3saves
    1hour


    1 person made this

    This is a creation of mine. In saying that however I'm sure there are many recipes of a similar nature.

    Victoria, Australia

    Ingredients
    Serves: 2 

    • 6 crepes made with batter
    • 2 bunches spinach.
    • 1 X 375g tub ricotta cheese.
    • 250g grated mozzarella.
    • 6 tablespoons grated parmesan.
    • seasoning to taste.
    • TOMATO SAUCE
    • 2 tins tomatoes, blended.
    • 100g diced bacon/pancetta
    • 4 anchovy fillets.

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat a pan with 1tbls.oil, add well washed spinach,and cook right down. Strain very well to remove all excess water, chop finely and put into a bowl.
    2. Add the ricotta ,mozzarella, parmesan and a little seasoning and mix very well til you get a marbled effect.
    3. Lay the crepes flat and place a generous amount of the mixture down the centre of the crepe, and roll up the crepe. Repeat with the rest of the crepes.
    4. Preheat oven to 180 degrees C.
    5. Now make the tomato sauce - fry the anchovies in a little oil til they disintergrate, add bacon pieces and fry till a little crispy. Add the tomato pulp and cook til thickened, check seasoning.
    6. Spray a baking dish with extra virgin olive oil and add a layer of sauce and place the crepes on top, then cover with the rest of the sauce. Bake for 40 minutes in pre-heated oven.
    7. Allow to rest 5 min.and serve with a salad on the side.
    8. enjoy - pierro!!!

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