mercoledì 30 gennaio 2019

Crespelle all'arancia con spinaci e stracchino

E' stato amore a primo assaggio! quanto mi sono piaciute! davvero delicate, squisite, perfette.
Anche la ricetta della crespella è molto valida. Un piatto da ripetere ogni volta che si hanno voglia di coccole o un pranzo o cena da far bella figura.  La ricetta è di Paola Rovetto, una cara amica di Cucina Italiana.

Crespelle all'arancia con spinaci e stracchino
(x 4 p)

Ingredienti

Crespelle

250 gr latte
125 gr farina bianca
2 uova
un'arancia
prezzemolo
burro
sale

Farcia e salsa

500 gr latte
300 gr spinaci lessati e strizzati
300 gr stracchino
40 gr farina bianca
40 gr burro
40 gr parmigiano grattugiato
un'arancia
sale
pepe

Preparare le crespelle mescolando la farina con il latte, il burro sciolto in una padellina (diam. 18) e le uova. Insaporire con la scorzetta grattugiata di mezza arancia, un cucchiaino di prezzemolo tritato, sale. Scaldate la padellina usata per il burro e cuocetevi a mestolini l'impasto, ottenendo 12 crespelle. Spalmatele con 250 gr di stracchino lavorato con sale, pepe e scorzetta grattugiata d'arancia, su ognuna  mettete un cucchiaio di spinaci e piegatele a fazzoletto. Con il burro, la farina e il latte preparate una besciamella. Mettete le crespelle in una pirofila, salsatele con la besciamella, completate con fiocchetti di stracchino e burro, cospargete  di parmigiano, gratinate quindi servire.




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