Buckwheat crespelle with ricotta, spinach and sundried tomat

• porzioni: 6 servings
• tempo di preparazione: 40 minutes
• tempo totale: 1 hour 40 minutes

Ingredienti

9 ⅕ gm extra virgin olive oil

280g pkt baby spinach leaves

20g butter, chopped

700g fresh ricotta, crumbled

100g sundried tomatoes, finely chopped

125.00 ml fresh basil leaves, finely chopped

40.00 ml finely chopped fresh chives

1 lemon, rind finely grated

40g (1/2 cup) finely grated pecorino (or vegetarian hard cheese)

250ml (1 cup) Mutti Tomato Passata

150g (1 cup) buckwheat flour

3 eggs

250ml (1 cup) reduced-fat milk

20g butter, melted, cooled

60ml (1/4 cup) water

Istruzioni

Step 1

Heat half the oil in a large frying pan over high heat. Add half the spinach. Cook, stirring, for 1-2 minutes or until just wilted. Strain through a sieve set over a bowl. Repeat with remaining oil and spinach. Cool completely.

Step 2

For the crespelle, place flour in a bowl. Use a wooden spoon to stir in eggs until well combined. Stir in 60ml (1⁄4 cup) milk until smooth. Stir in remaining milk. Slowly stir in butter. Set aside for 10 minutes. Strain through a sieve into a bowl. Stir in water (mixture should be consistency of pouring cream).

Step 3

Heat a 20cm (base measurement) non-stick frying pan over low heat. Add a piece of butter. Swirl to coat. Add a bit less than 1/4 cup of the batter. Tilt to cover base. Cook for 1-2 minutes or until edges start to curl. Turn. Cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a clean tea towel. Repeat with remaining butter and batter to make 12 crespelle.

Step 4

Preheat oven to 200°C/180°C fan forced. Grease a baking dish with butter. Combine ricotta, tomato, basil, chives, rind, spinach and half the cheese in a bowl. Season well.

Step 5

Place 1 crespelle on a clean work surface. Spread half with ricotta mixture. Fold in half twice to form a triangle. Repeat with remaining crespelle and ricotta mixture.

Step 6

Pour two-thirds of the passata into dish. Arrange crespelle in dish. Pour remaining passata over crespelle. Sprinkle with remaining pecorino. Bake for 12 minutes or until golden.

Nutrizione

• Calorie: 113.14
• Grassi Totali: 26.4 g
• Grassi Saturi: 14.4 g
• Colesterolo: 160.3 mg
• Sodio: 330.2 mg
• Carboidrati Totali: 41.0 g
• Zuccheri Totali: 10.8 g
• Proteine: 22.9 g