The pancake
100g plain flour
1 large egg
½ pint of milk
10g butter - melted
50g laverbread

The filling
5oz (150g) Ricotta cheese
1 large egg
2oz (50g) Parmesan cheese
1 Ib (450g) spinach
Salt and pepper
½ tsp fresh nutmeg - grated
1 garlic clove - crushed
Zest ½ lemon

The tomato sauce
2oz (50g) butter
½ onion - finely chopped
2 garlic cloves - finely chopped
1 tbsp tomato puree
Glass of white wine
Salt and pepper

METHOD

Preparing the sauce in advance
Mix the eggs and milk together. Sieve the flour and salt into the mixture. Add the milk and eggs and beat well until smooth. Mix the laverbread into the mixture before pouring in the melted butter.
Leave to stand for an hour in the fridge.

Melt the butter and cook the garlic until lightly browned. Add the spinach and cook for 1-2 minutes. Drain the fluid and leave on a plate to cool.

Mix the ricotta cheese, egg, parmesan, nutmeg, lemon zest and the spinach. Add salt and pepper.

Fry the onions and garlic in the butter. Add the puree and cook for approximately 2 minutes.

Add the wine and reduce the sauce before adding the tomatoes, salt and pepper and cook for half an hour on a low heat.

To serve, cook the pancake on both sides in a pan until lightly browned. Add approximately two tablespoons of the cheese filling to the centre of the pancake and fold the sides to make a parcel, being careful that the filling doesn't leak.

Transfer into an oven-proof dish. Pour the tomato sauce on top of the pancakes and then the béchamel sauce. To finish, sprinkle a little parmesan cheese on top and put under a hot grill to brown for approximately 5 minutes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS