Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.7 68 valutazioni

Prep. 40min

Totale 40min

4 portions

Ingredienti

Parmesan cheese cut into pieces (3 cm)
80 g
plain flour
120 g
polenta (fine)
2 tbsp
eggs
2
fresh chives cut into quarters, plus extra chopped for garnishing
5 sprigs
milk
350 g
olive oil
20 g
spring onions/shallots trimmed and cut into quarters
4
salted butter cut into pieces, plus extra for frying
20 g
fresh baby spinach leaves
300 g
ricotta
350 g
salt
½ tsp
ground black pepper
½ tsp
thickened cream
50 g

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 912.1 mg

Proteine 28.9 g

Calorie 2534.4 kJ / 603.4 kcal

Grassi 37.2 g

Fibre 4.8 g

Grassi saturi 22.1 g

Carboidrati 35.8 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Meals in a Flash 91 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Rhubarb and blackberry breakfast tart

2 h 20 min

Beetroot ketchup

1 h 15 min

Fancy smoked salmon and dill cream muffin

45 min

Beetroot and horseradish relish

50 min

Wraps with sautéed veggies and herb cream (Thermomix® Cutter, using modes)

45 min

Sweet potato pancakes with orange and strawberries (Diabetes)

45 min

Calamari ripieni with lemon butter and crispy capers

1 h 30 min

Smoked trout pâté

3 h 15 min

Mixed berry clafoutis

40 min

Linseed crackers with mutabbal beitinjan (eggplant dip)

16 h 20 min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1 h 15 min

Turkey and lemon aioli wraps

30 min