INGREDIENTS
- Time:
- -Milk 500 cc.
- – Harina 250 cc.
- -Eggs 2 items.
- -Salt and pepper.
- Stuffed:
- -Lamb leg 1 unit.
- -Garlic 2 cloves.
- -Thyme 2 sprigs.
- -Crushed tomato 1 L.
- -Tomato extract 2 tablespoons.
- -White wine ½ L.
- – ½ L sizzling dish.
- -Cumin.
- -Salt and pepper.
- To combine:
- -Ricotta.
- -Chicory.
- -Spinach.
- -Goat cheese.
- Bechamel sauce:
- -Milk ½ L.
- – Milk cream ½ L.
- -Butter 120 grs.
- -Flour 120 grs.
- -Egg yolks 2 items.
- -Salt and pepper.
- -Nutmeg.
- -Fontina cheese.
- -Brunoise onion 1 unit.
- Further:
- -Goat cheese or fontina cheese.
1.For the dough: Combine the dry substances after which hydrate with the milk and eggs till you obtain a homogeneous dough. Let it relaxation for half-hour within the fridge.
2.Prepare dinner the crepes in a pan with butter.
3.For the mornay sauce: Sweat the finely chopped onion within the butter, add the flour forming a roux and prepare dinner for a couple of seconds. Then add the milk little by little and work with a whisk to interrupt up any lumps. Then proceed working with a wood spoon, when it’s mixed, end with the cheese and yolks. Boost.
4.For the filling: Brown the leg of lamb in a pan with olive oil. Add the garlic and thyme. Add the extract and prepare dinner for a couple of seconds, then deglaze with the wine and evaporate the alcohol. Add the tomato and broth. Season and season, cowl with aluminum foil. Prepare dinner in oven for 3 hours. Crumble and blend with the remainder of the substances left within the pan.
5.Then again, sauté the spinach and chicory in olive oil. Combine with the lamb together with the ricotta.
6.Fill the crepes and roll, folding the perimeters beforehand in order that they’re effectively closed.
7.In a baking dish, cowl the underside of it with the mornay sauce, then prepare the crepes shut collectively and canopy with the mornay sauce. Sprinkle with goat cheese and gratin.
ENJOY THIS DELICIOUS RECIPE!.
