Recipe - Panzerotti Alla Piancentina

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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini