Serves 4
900g plain flour
4 eggs
500ml milk
40g butter, melted, plus extra for greasing and dotting
20g Parmesan cheese, freshly grated
1/2 quantity of tomato sauce, using onion
For the filling:
300g ricotta
100g rocket, finely chopped, plus some unchopped for garnishing
50g Parmesan cheese, freshly grated
salt & pepper
1. Sift the flour and a pinch of salt into the bowl, add the eggs and stir. Gradually whisk in the milk, ensuring no lumps are formed, until you obtain a smooth runny batter, then stir in the melted butter.
2. Place the frying pan on the heat, grease with a little butter, then add a ladleful of the mixture in the centre of the pan. Swirl the pan around so that the mixture runs to all sides. Fry until the bottom is golden, then flip over to cook on the other side. Remove and set aside. Continue to do this until your mixture has finished - you should be able to make 8 pancakes.
3. Preheat the oven to gas mark 5.
4. To make the filling, combine all the ingredients, mixing well.
5. Spread some of the filling on to each pancakes, then fold each one in half and half again, ending up with a triangle. Place on a greased ovenproof dish so that they slightly overlap each other, dot with knobs of butter and sprinkle with the Parmesan. Bake in the oven for 10 minutes.
6. Remove and top with a spoonful of tomato sauce on each pancake. Garnish with some rocket and serve.
(Genaro Contaldo - Easy Italian)
900g plain flour
4 eggs
500ml milk
40g butter, melted, plus extra for greasing and dotting
20g Parmesan cheese, freshly grated
1/2 quantity of tomato sauce, using onion
For the filling:
300g ricotta
100g rocket, finely chopped, plus some unchopped for garnishing
50g Parmesan cheese, freshly grated
salt & pepper
1. Sift the flour and a pinch of salt into the bowl, add the eggs and stir. Gradually whisk in the milk, ensuring no lumps are formed, until you obtain a smooth runny batter, then stir in the melted butter.
2. Place the frying pan on the heat, grease with a little butter, then add a ladleful of the mixture in the centre of the pan. Swirl the pan around so that the mixture runs to all sides. Fry until the bottom is golden, then flip over to cook on the other side. Remove and set aside. Continue to do this until your mixture has finished - you should be able to make 8 pancakes.
3. Preheat the oven to gas mark 5.
4. To make the filling, combine all the ingredients, mixing well.
5. Spread some of the filling on to each pancakes, then fold each one in half and half again, ending up with a triangle. Place on a greased ovenproof dish so that they slightly overlap each other, dot with knobs of butter and sprinkle with the Parmesan. Bake in the oven for 10 minutes.
6. Remove and top with a spoonful of tomato sauce on each pancake. Garnish with some rocket and serve.
(Genaro Contaldo - Easy Italian)
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