Pancake With II Pasta III Filling Rectifies
Ingredients:
Mass: I
2 cups (tea) of wheat flour
2 cups (tea) cold milk
1 cup cooked spinach, squeezed,
sautéed with oil and onion
2 tablespoons corn oil
1 teaspoon of salt
3 large whole eggs
Mass: II
1 cup finely chopped oatmeal
1 cup of cornstarch
2 cups (tea) cold milk
1 cup cooked spinach (tea), squeezed
sautéed with oil and onion
1 teaspoon of salt
2 tablespoons corn oil
3 large whole eggs
Filling: I
1 cup cooked spinach tea
½ grated onion
1 tablespoon (soup oil
1 teaspoon of salt
½ cup of milk
1 tablespoon corn starch
50 grs. of grated Parmesan cheese
150 grs. finely sliced mozzarella (optional)
100 grs. finely sliced ham (optional)
Filling: II
500 grs. of crushed fresh ricotta
4 tablespoons (s) can of sour cream
4 tablespoons of cooked and braised spinach
1 cup unsweetened raisins (optional)
1 ½ teaspoon of salt
How to Prepare Pancake Dough:
Put the eggs, milk, oil, salt in the blender.
cooked spinach squeezed and fried.
After well beaten add the wheat flour slowly, and slowly, beat again.
The mass becomes almost liquid.
Grease a frying pan with oil, remove the excess with paper towels.
Pour a ladle of pasta into a 20-22cm frying pan.
Golden on both sides. Book
Put the pancake batter ready on a napkin and another on top,
Grease the skillet again with oil and repeat until the entire dough is finished.
Use only after it has cooled.
Fill the pancakes wrap as a rocambole.
If you want you can put a slice of mozzarella and another ham in the filling (I).
Put the stuffed pancakes in a refractory, cover with hot tomato sauce, sprinkle grated Parmesan cheese.
Bake at 180 ° C for gratin for 10 'to 15' minutes.
Can serve with white sauce, see recipe on Blogs
You can exchange the spinach for carrots, or beets.
In the Municipal market have spinach, carrots, and beets powder, after and only add more milk.
How to prepare the filling:
In a large saucepan place water, bring to the boil.
Throw the spinach leaves, and as soon as it has boiled,
Count 3 minutes.
Drain and pour cold water over (heat shock) to stop cooking.
Cut very thin and saute with onion
and the oil. Divide the spinach into two pieces.
One for the dough and another for the filling
For the filling add the corn starch dissolved in the milk, stirring until cooking.
If it gets very thick, add a little milk. If it is soft, corn starch increases.
Finally the grated cheese.
III Option:
Filling of Meat:
500 grs. of ground beef twice
50 grs. chopped bacon (optional)
2 tablespoons broth (optional)
1 cup of grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
½ cup of water to dissolve cornstarch
2 tomatoes without skin without chopped seeds
1 stalk of chopped celery very small (optional)
1 garlic, only the white part cut into thin slices (optional)
1 tablespoon of oregano, rub in hands, before using
1 teaspoon salt
3 tablespoons of oil
1 tablespoon of cornstarch
How to prepare the filling:
In a pan fry the bacon and remove all the fat.
Put the oil, add the meat to fry until golden brown, add the tomatoes to onion, celery, pork, broth, salt.
When the meat is golden brown, drip a little hot water to cook all the ingredients.
After the filling is done, add the olives, the oregano and the parsley, thicken the pasta with cornstarch dissolved in the water.
To fill, place a spoon full of the filling and wrap or fold in four, making a rectangle.
Ingredients:
Mass: I
2 cups (tea) of wheat flour
2 cups (tea) cold milk
1 cup cooked spinach, squeezed,
sautéed with oil and onion
2 tablespoons corn oil
1 teaspoon of salt
3 large whole eggs
Mass: II
1 cup finely chopped oatmeal
1 cup of cornstarch
2 cups (tea) cold milk
1 cup cooked spinach (tea), squeezed
sautéed with oil and onion
1 teaspoon of salt
2 tablespoons corn oil
3 large whole eggs
Filling: I
1 cup cooked spinach tea
½ grated onion
1 tablespoon (soup oil
1 teaspoon of salt
½ cup of milk
1 tablespoon corn starch
50 grs. of grated Parmesan cheese
150 grs. finely sliced mozzarella (optional)
100 grs. finely sliced ham (optional)
Filling: II
500 grs. of crushed fresh ricotta
4 tablespoons (s) can of sour cream
4 tablespoons of cooked and braised spinach
1 cup unsweetened raisins (optional)
1 ½ teaspoon of salt
How to Prepare Pancake Dough:
Put the eggs, milk, oil, salt in the blender.
cooked spinach squeezed and fried.
After well beaten add the wheat flour slowly, and slowly, beat again.
The mass becomes almost liquid.
Grease a frying pan with oil, remove the excess with paper towels.
Pour a ladle of pasta into a 20-22cm frying pan.
Golden on both sides. Book
Put the pancake batter ready on a napkin and another on top,
Grease the skillet again with oil and repeat until the entire dough is finished.
Use only after it has cooled.
Fill the pancakes wrap as a rocambole.
If you want you can put a slice of mozzarella and another ham in the filling (I).
Put the stuffed pancakes in a refractory, cover with hot tomato sauce, sprinkle grated Parmesan cheese.
Bake at 180 ° C for gratin for 10 'to 15' minutes.
Can serve with white sauce, see recipe on Blogs
You can exchange the spinach for carrots, or beets.
In the Municipal market have spinach, carrots, and beets powder, after and only add more milk.
How to prepare the filling:
In a large saucepan place water, bring to the boil.
Throw the spinach leaves, and as soon as it has boiled,
Count 3 minutes.
Drain and pour cold water over (heat shock) to stop cooking.
Cut very thin and saute with onion
and the oil. Divide the spinach into two pieces.
One for the dough and another for the filling
For the filling add the corn starch dissolved in the milk, stirring until cooking.
If it gets very thick, add a little milk. If it is soft, corn starch increases.
Finally the grated cheese.
III Option:
Filling of Meat:
500 grs. of ground beef twice
50 grs. chopped bacon (optional)
2 tablespoons broth (optional)
1 cup of grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
½ cup of water to dissolve cornstarch
2 tomatoes without skin without chopped seeds
1 stalk of chopped celery very small (optional)
1 garlic, only the white part cut into thin slices (optional)
1 tablespoon of oregano, rub in hands, before using
1 teaspoon salt
3 tablespoons of oil
1 tablespoon of cornstarch
How to prepare the filling:
In a pan fry the bacon and remove all the fat.
Put the oil, add the meat to fry until golden brown, add the tomatoes to onion, celery, pork, broth, salt.
When the meat is golden brown, drip a little hot water to cook all the ingredients.
After the filling is done, add the olives, the oregano and the parsley, thicken the pasta with cornstarch dissolved in the water.
To fill, place a spoon full of the filling and wrap or fold in four, making a rectangle.
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