Spinach and Ricotta CannelloniRecipe developed by Romina Barritta de Defranchi, DTR Serves 3 Ingredients For the crepes: 1 cup low-fat milk 1 egg ½ cup flour ¼ tsp salt 1 teaspoon butter For the filling: 1 or 2 bunches of fresh spinach (about 1 lb.), stemmed and washed 2 cups of low-fat ricotta 1 egg 2 tablespoons Parmesan cheese ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon fresh grated nutmeg Topping: 1 ½ cup tomato sauce ⅓ cup of grated parmesan cheese Directions
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My first recipe created for Food and Nutrition Magazine is an Argentine classic made in dry rub. See here the recipe!
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Bienvenidos a mi cocina!No soy chef ni cocinera profesional, solo me encanta cocinar y aprender sobre las comidas del mundo. Aquí comparto las recetas que diseño como nutricionista y como mamá desde mi pequeña cocina en Buenos Aires. Welcome to my kitchen!Im not a professional cook, I just love everything related to food. Here I share the recipes I create as a dietitian and mom from my tiny kitchen in Buenos Aires. Categorias
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Agosto 2021
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