Crespolini: Spinach crespolini recipe | BBC Good Food

Fresh ricotta and spinach crespellini recipe

Ingredients

For the spinach and ricotta filling

1.6 litres Jersey, Guernsey or full-cream milk
125ml double cream
¼ tsp salt
3 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, crushed
500g fresh spinach, washed and large stalks removed
25g parmesan (or vegetarian alternative), finely grated
1 medium free-range egg, beaten
Pinch freshly grated nutmeg

For the pancakes

300ml Jersey, Guernsey or full-cream milk
1 medium free-range egg, plus 1 egg yolk
100g plain flour, sifted
¼ tsp salt
Olive oil for frying

For the tomato sauce

2 tbsp olive oil
1 medium onion, finely chopped
1 fat garlic clove, crushed
600g canned chopped tomatoes
2 fresh thyme sprigs, leaves picked
2 bay leaves

For the cheese sauce

50g butter
45g plain flour
600ml Jersey, Guernsey or full-cream milk
50ml double cream
50g parmesan (or vegetarian alternative), finely grated

You’ll also need…

Large square of muslin and a digital probe thermometer

Method

Start by making the ricotta for the filling. Pour the milk and double cream into a pan and add the salt. Put over a low-medium heat and cook, stirring now and then, until it reaches 93°C on a digital probe thermometer (it will be gently steaming, the surface will be shimmering and small bubbles will have appeared on the surface). Meanwhile, put a large sieve over a mixing bowl and line it with a square of damp muslin. Remove the pan from the heat, stir in the lemon juice and continue to stir for a few seconds until curds begin to form (it will look like lumpy yogurt). Leave for 2 minutes, then, using a slotted spoon, gently ladle the curds into the sieve, taking care not to break them up too much. Leave to drain for 40-60 minutes, then cover and chill if not using straightaway.
For the pancakes, whisk the milk, egg, egg yolk, flour and salt (you can use a blender or processor) to make a smooth batter with the consistency of single cream. If you have time, set the batter aside for 30 minutes. Heat a 17-20cm non-stick frying pan over a medium-high heat. Brush the base with a little oil, ladle in 2 tbsp of the batter and swirl it around so it thinly coats the base of the pan. Cook for about 40 seconds or until lightly golden underneath and just browned at the edges, then turn the pancake over and cook for about 30 seconds more until marked with light brown spots. Slide the pancake onto a plate, cover with a square of baking paper, then repeat with the remaining batter to make 12 pancakes.
For the tomato sauce, heat the olive oil in a medium saucepan, add the onion, season lightly, cover and cook over a low heat for 10-12 minutes until the onion is soft and translucent but not browned. Add the garlic and fry for 1 minute more. Add the chopped tomatoes and herbs, then simmer for 20-25 minutes, stirring now and then, until reduced and thickened. Discard the bay leaves and season to taste.
To finish the spinach and ricotta filling, heat the 2 tbsp oil in a large saucepan. Add the garlic and spinach and stir-fry over a high heat until the spinach has wilted. Tip into a colander and press out any excess liquid. Coarsely chop, transfer to a mixing bowl and leave to cool. Mix in the ricotta, parmesan (or alternative), beaten egg, nutmeg and some seasoning to taste.
For the cheese sauce, melt the butter in a medium saucepan, add the flour and cook gently for 30 seconds. Gradually stir in the milk, bring to the boil and leave to simmer gently over a very low heat for 10 minutes, stirring now and then, until slightly reduced and thickened. Stir in the cream, most of the parmesan (or alternative) and some seasoning to taste.
Heat the oven to 200°C/fan 180°C/gas 6. Spoon 2 slightly heaped tablespoons of the filling in a short line across the centre of each pancake. Fold the sides of the pancakes over the ends of the filling, then roll up into neat parcels.
Spread the tomato sauce over the base of a large, shallow ovenproof dish. Arrange the pancakes in the dish, seam-side down, then pour over the cheese sauce. Sprinkle with the remaining cheese, then bake in the oven for 30-35 minutes until bubbling and golden brown.

delicious. tips

The longer you leave the ricotta to drain, the firmer it will become. After 8-10 minutes the curds are soft and can be eaten as a dessert, sprinkled with caster sugar. After 40-60 minutes, they will be firm enough to cook with. I like to use white pepper here as you can’t see it in the cheese sauce.
Make the ricotta up to 48 hours in advance and keep covered in the fridge. Make the pancakes up to 24 hours in advance, or freeze them, wrapped in a double layer of cling film, for up to 1 month. The tomato sauce can also be made up to 48 hours in advance, kept covered in the fridge.

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GORDON RAMSAY RECIPES | Crespolini alla Ravellese, the recipe as Sal De Riso does it – Italian Cuisine

Crepes stuffed with ham and cheese just like they do in Ravello. Indeed, as Sal De Riso does in his pastry shop in Minori, where he also cooks traditional dishes

The classic crepes, but rolled vertically, and filled with cheese and ham. Here is a classic of the Italian tradition, indeed from Ravello, and also cooked by Sal De Riso in his pastry shop in Minori. A great classic, very easy, to bring to the table on Sundays or at a party, because everyone likes them, young and old.

Recipe

For the crêpes
200 g of whole eggs (4)
25 g of extra virgin olive oil
200 g of white flour 00
6 g of salt
400 g of fresh whole milk

Pour all the ingredients into a blender and emulsify for about 2 minutes. Transfer the mixture to a container. Grease a pan with a diameter of 25 cm with extra virgin olive oil and when it is hot pour a ladle of mixture for crêpes covering the entire bottom of the pan. When the edges of the crêpes begin to come off, turn it over with the help of a spatula and let it color on the other side. Let the crêpes cool on top of each other.

For the stuffing
500 g of high quality fresh whole milk
100 g of fresh butter
60 g of flour 00
50 g of white wine
800 g of Tramonti cow ricotta
100 g of Parmesan cheese
200 g of diced cooked ham
200 g of diced Napoli salami
q.b. of salt
330 g of whole eggs (6)
250 g of Tramonti mozzarella

In a large pot, prepare the béchamel. Melt the butter, add the flour and let it set for about 1 minute. Add the white wine, ricotta and emulsify everything well. Stir in the hot milk and boil the cream for two minutes. Pour the cream into a steel container and cool it quickly by placing it inside the freezer. When it is cold, mix with the ham, salami and mozzarella cut into cubes, Parmesan cheese and egg yolks. Separately, with the help of an electric whisk, whip the egg white and when it becomes well supported, mix it with the filling.

Composition and decorations
Spread the 10 crêpes on a table and place in the center of each about 250 g of filling. Spread the filling with a spatula over the entire surface of the crêpes and fold the side ends inwards for 2 cm. Then roll the crepes on themselves starting from the top. Once you have created the roll, place it in the refrigerator for a few hours. In a well-buttered baking dish, arrange the crepes cut into slices about 4-5 cm thick. Bake the pancakes at 200 ° C for about 25 minutes and serve them when they are well swollen and golden.

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