100 g spinach trimmed & washed well
175 g ricotta cheese
4 tbsp parmesan, freshly grated
2 eggs, lightly beaten
8 cršpes
100 g italian fontina cheese - cut into 8, strips
1 salt, pepper
1 grated nutmeg
A Recipe for
Cršpes Alla Parmigiana Parizzi
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
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This Recipe for Cršpes Alla Parmigiana Parizzi is one of thousands in the Recipes-to-go Meal Cookbook.
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Chemicals, n: Noxious substances from which modern foods are made. |
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This is a recipe for Cršpes Alla Parmigiana Parizzi from the recipe cookbook of Recipes-to-go (Meal)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
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It's worth while making this dish for friends on a special occasion-
it takes a little time to prepare, but every mouthful justifies the
effort!
Cook the spinach in its own water for 2-3 minutes, until the leaves
are soft. Drain, squeeze dry and chop it. In a bowl combine it well
with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg,
salt and pepper to taste.
Spread about 3 tbs of the mixture on each crŠpe, put a strip of the
Fontina across the centre, and roll up the crŠpes to enclose the
filling. Arrange them seam side down in one layer in a buttered
gratin dish. Sprinkle the remaining Parmesan over the crŠpes and bake
in the middle of a preheated oven at 220 degrees C / 425 degrees F /
gas 7 for 15-20 minutes, or until they are puffed and golden.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Serves: 4
Cršpes Alla Parmigiana Parizzi Recipe brought to you by Recipes To-Go