With RiCcotta Gourmet
Piacenza-style panzerotti
Ready, skillet, go!
Ingredients
click on an ingredient to remove it from your list
For the dough
For the filling
For the béchamel sauce
Recipe Instructions
Boil the chard in salted boiling water for 2 minutes. Drain, leave to cool, squeeze out the water and chop. For the batter, whisk the eggs and flour by hand. Add the melted butter and then the milk a little at a time. Season with nutmeg and salt. Cover and leave to rest for 30 minutes. Heat a flat non-stick pan, brush the bottom with butter and pour in a small ladleful of batter, rotating the pan to form a thin omelette. Cook the crespella for 1-2 minutes on each side. Repeat until the batter is finished.
For the filling, combine the chard, RiCcotta, grated Grana cheese, nutmeg and salt in a bowl and mix well. For the béchamel: melt the butter over very low heat, add the flour and cook, stirring, for a few minutes. Remove from the heat and pour in the milk a little at a time, stirring with a hand whisk. Put it back on the heat and cook, stirring, until the sauce becomes velvety (3-5 minutes). Season with salt and pepper.
Spread an even layer of filling over each crespella and roll them up like cannelloni. Cut into 4-5 cm pieces and arrange them vertically in a buttered oven dish covered with a layer of béchamel. Cover the surface of the panzerotti with the remaining béchamel and, if desired, with Grana cheese. Bake at 180°C for 12-15 minutes.