How about serving a giant Easter Egg as a first course? Well, obviously I'm not talking about a Chocolate Egg! Since eggs are one of the essential ingredients to pay homage to Easter, I thought of creating a special egg-shaped timbale. Discover with me how to prepare a fabulous vegetarian pancake timbale, with a delicate ricotta and spinach filling.
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Identity Card of the Recipe
- 108 KCal Calories per serving
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Ingrediants
For the batter
- 180 g (3 medium) of eggs
- 180 g of white flour type 00
- Q.b. of salt
- Q.b. of pepper
- 1 grated nutmeg
- 450 ml of milk
For the filling and the sauce
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 80 g of grated Parmesan cheese
- 250 g of fresh ricotta
- Steamed food, squeezed: 300 g of spinach
- 300 g of tomato sauce
Materials Needed
- Egg-shaped mold with a height of 30 cm or a square pan
- Bowls of various sizes
- Mixer
- Table spoon
- Electric whips
- Scale weighs food
- Pan with a diameter of 28 cm
Preparation
- First, devote yourself to the preparation of the filling. Wash the fresh spinach, drain and steam for 5 minutes. Squeeze the spinach and blend until creamy.
- Mix the spinach cream with the fresh ricotta and season with salt, pepper and nutmeg. Flavor with about 50 g of grated Parmesan cheese. If the cream is too dry, it is advisable to add some milk. Cover with cling film and leave to rest.
- Meanwhile, prepare the pancake batter. In the container of a blender or in a bowl, sift the white flour (or another type of flour to taste), add a pinch of salt, a little pepper and flavor with nutmeg to taste. Add the eggs and, slowly, the milk while continuing to mix the batter with the whisk (or with the electric whisk) until the mixture is semi-dense and free of lumps.
- Heat a pan with a diameter of 28 cm and add, to taste, a teaspoon (5 ml) of oil. When the pan is hot, pour in a ladle of batter and cook over moderate heat for 2-3 minutes, turning the crepe halfway through cooking.
- Remove the first crepe and proceed in this way until all ingredients are used up.
Attention!
It is not necessary to add more oil during cooking: a single teaspoon of oil (to be used for cooking the first crepe) is sufficient for all the batter. The only recommendation is to use a good quality stone or non-stick pan, to heat it a lot before pouring the dough and to maintain a medium flame. To avoid breaking the crepe, it is also advisable to turn it over only when it has formed a crust on the base.- Spread a thin layer of ricotta and spinach cream over the entire surface of each crepe. Wrap the crepe taking care to make two or three turns. Cut the crepe on the second or third round to obtain a roll. Wrap the remaining part of the stuffed crepe to get another roll. Proceed in this way with the other crepes.
- Line the egg mold (from a height of 30 cm) with baking paper. Spread a first layer of tomato sauce on the base. Place the crepes cannelloni in the mold creating a sort of endless cord, taking care to arrange the end of each cannelloni next to the end of the next one. If the crepes are left over, another mold can be filled.
The alternative ok
As an alternative to the "serpentone" of crepes, it is possible to make roses. After obtaining the cannelloni, cut the crepes into 5-6 cm long logs. Then arrange the stuffed crepes on top of the tomato, with the cut side facing up.- Cover the surface of the crepes with the tomato sauce and finish with grated parmesan.
- Brown in the oven at 180 ° C (ventilated) for about 15-20 minutes, turning on the grill for 5 minutes before removing the timbale from the oven.
- Allow to cool, turn over, cut into slices and serve.
Alice's comment - PersonalCooker
This timbale is a nice idea to present a rich and substantial first course! As always, you can change the filling according to your personal taste, replacing the spinach with a mushroom sauce or, for those who love meat, with simple ham and cheese. The cover tomato can also be replaced with béchamel.Nutritional values and Health Comment on the recipe
The Vegetarian Crepe Timbale is a food that belongs to the group of first courses.It has a moderate energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex and fatty acids tend to be saturated; most peptides have a high biological value.
Cholesterol is relevant and fiber is deficient.
The Vegetarian Crepe Timbale is allowed in the diet of the overweight subject; in case of metabolic diseases, it is advisable not to exceed the portion.
It does not lend itself to the diet of the lactose intolerant and celiac.
It is accepted by the vegetarian philosophy, but not by the vegan one.
The average portion as a first course is about 350-400g (370-430kcal).
