Recipe of Award-winning Crespelle di ceci alla fiorentina

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Ultimate Crespelle di ceci alla fiorentina. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crespelle di ceci alla fiorentina, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crespelle di ceci alla fiorentina delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crespelle di ceci alla fiorentina is 4 porzioni. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Crespelle di ceci alla fiorentina using 20 ingredients and 5 steps. Here is how you cook that.

Una ricetta classica della tradizione toscana, preparata nella mia versione senza glutine e senza uova. Crespelle di farina di ceci, ripiene di ricotta e spinaci ricoperte da una besciamella preparata con la farina di riso. #cucinatoscana

Ingredients and spices that need to be Take to make Crespelle di ceci alla fiorentina:

1. Per 5 crespelle grandi
2. 200 g farina di ceci
3. 350 g acqua
4. 1 cucchiaio olio
5. 1 pizzico sale
6. 1 pizzico pepe
7. Per il ripieno
8. 200 g spinaci già lessati
9. 250 g ricotta
10. noce moscata
11. sale
12. pepe
13. Per la besciamella
14. sale, pepe
15. 300 g latte
16. Per guarnire
17. 30 g farina di riso
18. 5 cucchiai passata di pomodoro
19. 30 g burro
20. noce moscata

Steps to make to make Crespelle di ceci alla fiorentina

1. In una ciotola versare la farina di ceci, un pizzico di sale e di pepe. Aggiungere poco alla volta l'acqua e mescolare con una frusta per sciogliere tutti i grumi. Per ultimo unire anche l'olio. Coprire e lasciar riposare per almeno 30 minuti.
2. Nel frattempo preparare il ripieno. Lessare gli spinaci con poca acqua, strizzarli bene e tritarli leggermente con un coltello. Metterli in una ciotola e quando saranno freddati unire la ricotta, un pizzico di sale, di pepe e la noce moscata. Mescolare bene con una forchetta per amalgamare bene tutti gli ingredienti.
3. Preparare le crespelle. Far scaldare una padella antiaderente, ungere leggermente con poco olio e versare un mestolo di pastella fino a coprire tutta la superficie. Una volta cotta la base, girare con una spatola e far cuocere per qualche minuto anche l'altra parte. Continuare fino ad esaurimento della pastella, impilando le crespelle una sopra l'altra.
4. Preparare la besciamella. In un pentolino far sciogliere il burro, aggiungere quindi la farina di riso e far cuocere qualche minuto prima di unire il latte. Mescolare con una frusta fino a quando sarà leggermente addensata. Salare, pepare e aggiungere una grattata di noce moscata.
5. Comporre le crespelle, mettendo al centro qualche cucchiaio di impasto e arrotolandole su stesse. In una teglia da forno fare uno strato con qualche cucchiaio di besciamella alla base e distribuire uno accanto all'altro i cannelloni ripieni. Cospargere la superficie con il resto della besciamella e qualche cucchiaio di pomodoro. Cuocere in forno caldo a 180 gradi per circa 30 minuti.

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