Side dishe for 2

Spinach Crespolini

Name: Spinach Crespolini
Total time: 70 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 50 g spelt wholemeal flour; 1 egg; 100 ml milk; 1/2 tsp rapeseed oil; 250 g baby spinach; generous grating of nutmeg; 1 large garlic clove finely grated; 80 g ricotta; 2 tbsp vegetarian italian-style hard cheese finely grated; 400 g can chopped tomatoes; 10 g basil; 1/2 tsp vegetable bouillon powder; 1 clove garlic crushed; 2 tsp balsamic vinegar; 1 small red onion; 80 g diced celery; 3 handfuls of rocket; 160 g cherry tomatoes

Spelt crepes hold garlicky spinach and ricotta, then bake in a tomato, celery, onion, and basil sauce.

$5.01per serving $$$

70 minstart to table

2servings

Italian Vegetarian Side dishes

Ingredients

50 g spelt wholemeal flour
1 egg
100 ml milk
1/2 tsp rapeseed oil
250 g baby spinach
generous grating of nutmeg
1 large garlic clove finely grated
80 g ricotta
2 tbsp vegetarian italian-style hard cheese finely grated
400 g can chopped tomatoes
10 g basil
1/2 tsp vegetable bouillon powder
1 clove garlic crushed
2 tsp balsamic vinegar
1 small red onion
80 g diced celery
3 handfuls of rocket
160 g cherry tomatoes

Steps

Whisk the flour, egg, milk, and rapeseed oil into a smooth batter, then let it rest for 10 minutes.
Cook the spinach with the grated garlic and nutmeg in a large skillet over medium heat for 4 minutes, then stir in the ricotta and grated cheese.
Cook the onion, celery, crushed garlic, tomatoes, basil, bouillon powder, and balsamic vinegar in a saucepan over medium heat for 15 minutes.
Heat a lightly oiled 8-inch skillet over medium heat, cook four thin crepes for about 2 minutes per side, and keep them warm.
Fill each crepe with the spinach mixture, roll it, and place the rolls seam-side down in a lightly oiled 9-by-13-inch baking dish.
Cover the crepes with the tomato sauce and bake at 375 F for 20 minutes until hot throughout.
Top the baked crepes with rocket and halved cherry tomatoes.