Quartirolo rings and celery

Quartirolo rings and celery
Quartirolo rings and celery 5 1 Stefano Moraschini


03401 QUARTIROLO RINGS and celery INGREDIENTS 300 g of fresh Lombard quartirolo.

2 stalks of celery; 1 egg yolk; for the crepes.

2 eggs; 2 dl.

milk; 70 g flour; 20 g melted butter; Salt; for the sauce; 30 g butter; 30 g Parmesan; a sprig of Sage.

PREPARATION In a bowl beat the eggs, add the flour and stir until you get a homogeneous dough; add milk, melted butter and a pinch of salt.

Do heat very well a baking pan in the oven.

With a ladle pour the batter evenly into the baking pan by joining only a thin layer.

Bake at 200° and cook for three minutes.

Baked the cracks and let it cool.

Peel celery and remove the filaments.

Cut them into cubes and boil in salted water.

Blend the quartirolo for? softens, eventually.

Join the celery and mix.

Fill with filling a canvas with Pocket Cornet and distributed to about 1 cm from the edge of a strip of crepe filling.

Folded to form a small cannelloni.


Repeat until all the dough.

Cut cannelloni into pieces approximately 1 in length, 5 cm and put them vertically in a lightly buttered baking dish.

Sprinkle with a little Parmesan.

Quartirolo rings and celery


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