Have you ever tasted Piacenza panzerotti ?! They are a very tasty first course typical
of the Piacenza tradition that was once prepared for special occasions and holidays.
While they are cooking au gratin, they release a very inviting scent and your mouth
will certainly be watering! Success is guaranteed !!! And easy to prepare!! Now let us
move to the recipe…
First, you prepare the crespelle.
Crespelle basic recipe
Crespelle are paper-thin pancakes, the Italian equivalent of France’s crêpes, and just
like the French version, they can be served either sweet or savory. Crespelle with
spinach and ricotta are sometimes called ‘Panzerotti’
Ingredients to make the perfect Panzerotti
Prep 15 min
Rest 30 min
Chill 3-5 min
Cook 4 min
Make 8 pancakes.
Difficulty Nooooooo. Easy
– 2 large eggs
– 100 gr plain flour
– pinch of salt
– 250 ml milk
– 20 ml olive oil
– a little oil for frying
How to make the Pancakes:
Place the eggs in a large bowl and beat them. Add flour, salt, and olive oil. Whisk
well until the mixture is lump-free. Add half the milk and mix. Add the remaining milk
and whisk again until smooth. Let sit for 30 minutes. You can easily make this batter
in a food processor.
Heat a 20 cm diameter (but it can be on the size you prefer) non-stick frying pan until
hot, drizzle a little oil over the center and wipe around the pan with a piece of kitchen
paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the
batter evenly over the base of the pan. Cook for 2 minutes or until the top is set and
the base golden. Flip over using a spatula and cook for a further 1-2 mins or until the
base is golden. Make another 7 pancakes in the same way and set them aside.
Ingredients for the stuffing:
• 750 g of fresh Roman ricotta
• 200 g of grated Parmesan cheese
• 250 g sauteed spinach (approx. 750-800 g of fresh spinach)
• 2 eggs
• Salt to taste.
• Soft bechamel (recipe in a previous video) to taste to cover the panzerotti
• Tomato sauce
• Grated Parmesan cheese to sprinkle on the top
Put the ricotta, grated Parmesan cheese, spinach, eggs, salt in a bowl and mix
Now spread the freshly prepared filling on the surface of the crepes then roll them up
to create cannoli and finally cut them into slices about 3/4 cm high.
Pour a bit of the béchamel and tomato sauce into a baking dish and place the sliced
panzerotti inside, placing them upright.
At this point, pour more béchamel and tomato sauce on the surface and sprinkle with
grated Parmesan cheese.
Put in a preheated oven at 170° C and cook for about 20/25 minutes.
Your Piacenza panzerotti are ready to serve … Buon appetito!
The panzerotti can also be covered with savory ragù before cooking in the oven. Try them even
this way … they are delicious!