Ready in 40 minutes | Makes 8 rolls
Pizzoccheri are one of the most famous and popular dishes of Valtellina cuisine, but have you ever tried them as a filling? Perfect for a rich and original appetizer, pizzoccheri rolls will surprise you with their deliciousness and crunchiness.
Ingredients for 8 rolls
For the crepes
-
250 ml of milk
- 2 eggs
- 125 g of 00 flour
- 1 knob of margarine
- seed oil (for frying)
- salt to taste
- pepper to taste
For the filling
1 package of pizzoccheri with cheese and cabbage
For the fondue
- 100 ml Of milk
- 100 gr Of margarine
- 200 gr Of soft cheese
- 100 gr Of Parmesan cheese
- nutmeg
- salt to taste
- pepper to taste
Preparation
First, prepare the crêpes. In a bowl, mix the flour and milk, then add the beaten eggs and finally the salt and pepper. Grease a pan with butter , pour in a ladle of batter, and cook for 1 minute on each side. Make very thin crêpes and avoid overcooking them, so that the subsequent frying will be lighter and more even.
Bring 550 ml of water to the boil in a low, wide saucepan, add the pizzoccheri, cheese and cabbage , stir occasionally and cook for about 15 minutes, until the water has been completely absorbed.
Now proceed with the fondue preparation. Heat the milk and, before it boils, add the diced cheese, grated cheese, and nutmeg. Cook for ten minutes, then add the butter, salt, pepper, and cream. Turn off the heat and leave the pot covered with a lid so the fondue stays warm.
Heat plenty of frying oil in a tall pan, make a crepe , and place a spoonful of pizzoccheri inside. Close the crepe like a spring roll and fry. Repeat this process for all the rolls.
Drain on paper towels and serve hot with fondue on the side!
Recipe by
Give Me Food
