Le Crepes spinaci e philadelphia sono un primo piatto molto buono gustoso e delicato. La preparazione di questo piatto non è complicata richiede solo un pò di tempo ma il risultato è talmente buono che ne vale la pena.Il sapore delicato della philadelphia si concilia benissimo con quello degli spinaci che ne fanno di questo piatto una delizia!
Ingredienti per 6 crepes spinaci e philadelphia di diametro di 18 cm :
- 200 gr spinaci
- 3 cucchiai parmigiano grattugiato
- 2 sottilette Kraft
- 100 gr philadelphia
- 1 uova
- 90 gr farina
- 170 ml latte
- 10 gr burro (facoltativo)
- 1 pizzico di sale
- 250 ml latte
- 25 gr burro
- 25 gr farina
- 1 pizzico di sale
- 1 pizzico di pepe
Crepes: Ponete in una ciotola dai bordi alti la farina preventivamente setacciata, 1 pizzico di sale e il latte. Lavorate il composto (potete usare anche uno sbattitore o il minipimer) fino a che sarà liscio, vellutato e senza alcun grumo. In una terrina a parte sbattete con una forchetta le uova affinché si amalgamino, poi aggiungetele alla pastella e continuate a mescolare aggiungendo il burro sciolto, coprite la pastella e lasciatela riposare per almeno mezz’ora in frigo. Ponete a scaldare sul fuoco una padella antiaderente per crepes, fatevi fondere una piccola noce di burro, e quando sarà ben calda versatevi un mestolino di pastella necessaria a coprire il fondo così facendo: ponete la pastella al centro della padella e poi inclinandola e ruotandola, cercate di distribuirla su tutta la superficie. Cuocete da ambo i lati e procedete con la successiva.
Besciamella : Io la besciamella la preparo in modo molto semplice e veloce e non seguo i passi che spesso vengono indicati nelle ricette. Mettere in un pentolino il latte con la farina cercando di fare sciogliere la farina nel latte ed eliminando tutti i grumi. Iniziare la cottura aggiungendovi il burro e il sale e mescolando sempre come quando si fa la crema pasticcera. Aumentare la fiamma fino a quando bolle e si addensa. Spegnere lasciare raffreddare. Se si sono formati dei grumi si può usare il frullatore per eliminarli del tutto.
Ripieno: Cuocere gli spinaci al vapore spolverare del sale e lasciate scolare tutta l’acqua di cottura; gli spinaci devono essere asciutti. In una terrina amalgamate agli spinaci la philadelphia e il parmigiano .
Riempire le crepes: Distendere le crepes sul piano di lavoro e riempire metà crepes con il condimento preparato e piccoli pezzi di sottiletta.Arrotolare la crepes a salsicciotto e affettarla delicatamente con il coltello come ad ottenere delle girelle.Mettere le crepes in una teglia di cottura spalmando sul fondo parte della besciamella mentre la restante besciamella verrà spalmata sulle crepes. Infornare a 200 gradi per circa 15 minuti tempo che il formaggio si sciolga ricoprendo le crepes con della stagnola. Se si vuole le crepes possono essere scaldate sui fornelli in una pentola in acciaio o antiaderente con un filo di latte. Possono essere preparate prima conservate in frigo e riscaldate al momento.
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