Title: Panzerotti alla piancentina
 Categories: Entree, Main, Cheese, Pancake, Italian
      Yield: 2 Servings
 
           Giuliano Gasali of the Grand
           Formosa Regent Hotel Taipei
           These recipes and the ones
           To follow from Chef Gasali
           Are quite accurate
           And AUTHENTIC Northern
           Italian
 
  For the Ricotta Cheese: 2 litres milk 1/2 litre fresh cream 50 ml
  white vinegar 20 g salt Boil ingredients together till it comes to
  the bubbling stage, let it cool lift the cheese out and squeeze all
  liquid.
  
  For the Stuffing: 500 g ricotta cheese 100g parmesan cheese 100g
  spinach 1 egg salt and nutmeg Blanche and chop the spinach and mix
  with the ricotta cheese. Beat the egg with the salt and nutmeg and
  mix with mixture.
  
  For the Crepes: 100 g flour 1 egg 150 ml milk salt and white pepper
  Mix all ingredients together. Cook the crepes (as a pancake).
  
  For Final Baking Stage: 200 ml cream parmesan to taste
  
  Spread the stuffing evenly over the pancake and roll up, cut into 4cm
  lengths and place in ovenproof dish.
  
  Top with cream and parmesan cheese and bake until top is brown.