Bertolli

Los Angeles Appetizers Recipe List

Celestino

141 S. Lake Ave., Pasadena, CA 91101
626-795-4006

Crespelle di Ricotta e Spinaci with Salsa di Peperoni Gialli

Yields: 4-6 servings

Ingredients: crepe

5 eggs
2 C milk
250 g flour
to taste salt

Ingredients: Salsa di Peperoni Gialli

6 yellow bell pepper
1 butter
1/2 C vegetable or chicken stock
to taste salt

Ingredients: Ricotta and Spinach mixture

2 T fresh ricotta cheese
1 lb cooked spinach
1 C parmesan cheese
1 egg
to taste salt, white pepper and nutmeg

method: crepe

  • Beat eggs in a bowl; add milk and salt.
  • Sift flour and mix a little by little of the egg mixture. Strain liquid through a fine sieve and let rest in refrigerator for about one hour before use.
  • In a non-stick sauté pan about 10” in diameter, spray a small amount of vegetable oil or butter.
  • Place on medium flame; add about 4-5 oz. of mixture. Ensure liquid covers the bottom of pan.
  • Cook for about 30 seconds, then with help of a spatula turn the crepe and cook until dry, about 30 secs. Remove from pan and repeat until all of mixture is used.

    Method: ricotta and spinach mixture

  • Add all ingredients and blend well. Remove, place in a bowl and keep refigerated until use.

    Method: salsa di peperoni gialli

  • Roast the peppers, peel and remove the seeds.
  • Place the butter in a saucepan, and on medium heat, add the peppers and salt to taste. Cook for 3 minutes.
  • Add the chicken or vegetable stock, cook and let boil for 2 minutes.
  • Blend mixture until creamy. Add whipping cream, a little at a time; Blend again. Remove and serve.

    To Finish

  • Lay crepes on table surface. Place 2 tbsp. of ricotta mixture and spread evenly. Roll crepe, cut off ends and cut in 3 equal parts.
  • Place crepes on buttered baking sheet. Brush butter on top of crepes and sprinkle with parmesan cheese. Bake at 350° for 15-20 minutes.

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