Crespelle alla Fiorentina Recipe – Crespelle in Medici Style
Crespelle alla Fiorentina Recipe – Ingredients
SERVES: 6 / 8
Ingredients for pasta:
– 150 gr ( 5 oz )
– flour 375 ml
– ( 1 1⁄2 cup) milk
– 3 eggs
– a teaspoon of salt butter for the frying pan
Beat the eggs in a bowl, whisk in the four and salt. Slowly pour the milk into the batter, whisking continuously. Set aside for 30 minutes.
Melt a little butter in a non-stick pan, spread in a ladle of batter and cook the crespelle on both sides.
Ingredients for the filling:
– 400 gr ( 13 oz ) spinach
– 200 gr ( 7 oz ) fresh ricotta cheese
– salt, pepper and nutmeg
– 45 gr ( 1 + 1⁄2 oz ) grated Parmigiano Reggiano cheese 1 garlic clove
– 45 gr ( 1+ 1⁄2 oz ) extra virgin olive oil
Rinse the spinach well. In a large pan, brown the garlic in the extra virgin oil. Toss in the raw spinach, salt and cook with a lid for a few minutes (until soft). Then drain, cool and squeeze out the excess water. Chop spinach and mix with ricotta cheese, Parmigiano Reggiano cheese, pepper and nutmeg.
Ingredients for the sauce:
50 gr ( 2 oz ) flour
50 gr ( 2 oz ) extra virgin olive oil or butter
45 gr ( 1 + 1⁄2 oz ) grated Parmigiano Reggiano cheese salt, pepper and nutmeg
Heat the extra virgin olive oil and add flour, mixing. Add the milk (previously heated) to the mixture and simmer for about 2 minutes. Add salt, pepper, nutmeg and Parmigiano Reggiano cheese.
Put the filling in each crespella. Grease a fire resistant glass pan with butter. Place filled crespelle in pan. Cover with the sauce and Parmigiano Reggiano cheese (if you wish you can add also some little cubes of mozzarella cheese). Cook in an oven at 220° C degrees until the surface is golden brown.
Your Crespelle alla Fiorentina are ready now! Enjoy your meal! Where you can eat them in Florence? Try them at Ristorante Pizzeria Lorenzo De’ Medici!
We suggest you also to visit our page talking about the most famous Tuscan soup, the Ribollita Soup! Good luck for your dish by Italy Travels staff!