Pancake ring with green noodles

doses to 10 crepes

330 g of skimmed milk, 2 eggs, 170 g flour, 130 ml of mineral water, salt

for bèchamel light

500 ml of skimmed milk, 20 g flour, 20 g of butter, 20 g of grated Parmesan, salt, pepper, nutmeg

to prepare the crepes

Use a frying pan of 22 cm diameter and proceed as follows:

Dissolve in cold milk with the flour. Transfer the liquid in the Blender by adding salt, eggs and oil. After well blended for a couple of minutes, add mineral water. Let it sit for half an hour.

Lightly grease with butter wrapped in a sheet of paper from a small frying pan by cooking crepes, with non-stick, which will fund placed on moderate fire; pour in a tbsp of batter and spread it across the surface of the pan. Cook 1 or 2 minutes per side.

for the ragout proceed as follows

Wash all vegetables, prepare a beat and put it in a large pot with oil and bay leaf. When the vegetables are chopped imbiondite add the meat, salt and pepper and let Cook for 5-10 minutes, then Deglaze with the wine to evaporate a bit. At this point, add the tomato paste, stir well to the meat and add the tomato sauce.

The meat should cook for about an hour or until the meat is thoroughly cooked. Add salt and pepper if necessary.

for bèchamel proceed as follows

Put in a saucepan the milk cold or at room temperature with a pinch of salt, butter and flour. Thoroughly mix all these ingredients with a spoon, taking care to dissolve all lumps of flour. When all is well mixed, put the pan on the fire and continue turning with a spoon until the mixture starts to simmer. At this point, add a pinch of freshly ground pepper and a pinch of nutmeg. Stir for 1 minute and the bèchamel is ready.

If it is a bit too runny, let it rest for half an hour and then add a tablespoon of Parmesan cheese.

Cook the pasta al dente in boiling salted water.

Line a mould ring 24 cm in diameter with baking paper wet and squeezed, deploy the crepes slightly overlapping each other and overflowing into useful measure to cover the mixture. Join bèchamel to half of meat sauce, leaving aside the other half.

Drain the noodles and place in container with bèchamel and meat sauce ingredients and mix well. Distribute the mould a first layer of noodles, a few spoonful of meat sauce and a sprinkling of Parmesan, continue with another layer of noodles and close the mould with the projecting part of the crepes. Pass in a hot oven for 20 minutes or until golden brown.

Leave to harden for a few minutes before unmold on a serving dish. Fill the hole with the remaining meat sauce that should be hot and with little or no liquid.