Prosciutto Cotto & Spinach Crespelle | By Adam Pegg

Adam Pegg
Co-owner & Head Chef
La Quercia

{Serves: 4}

Ingredients:
6 savoury crepes (any standard recipe)
2cups béchamel (30g flour, 30g butter, 500 ml milk, 1teaspoon nutmeg, salt) 100 grams ricotta
150g prosciutto cotto
200g steamed spinach
1 shallot small dice cooked tender in butter
1 cups grated parmigiano reggiano

Method :
1. Mix 3/4 of the béchamel & the ricotta with the shallot and spinach.
2. Lay out the sliced prosciutto on the crepes.
3. Spread evenly the spinach mixture on the prosciutto about 1/4 inch high.
4. Sprinkle the parmigiano over the spinach.
5. Roll up the crepes tightly and refrigerate for 1 hr.
6. To reheat sauté in butter or bake in tomato sauce in the oven until warmed through.