multicolored tagliatelle with fresh sauce
by
12 recipes
Crepes with zucchini and anchovies
ingredients
servings
8
Type 0 wheat flour
200 grams
Eggs
2 unit
Semiskimmed milk
500 grams
Butter
1 knob
Iodized salt
to taste
Courgette
4 unit
Anchovies in oil
40 grams
Garlic
1 wedge
Mozzarella cheese
300 grams
Basil
4 leafs
Olive oil
to taste
Black pepper
to taste
Grated Parmesan cheese
3 spoons
Tomato sauce, without salt
1 cup
first courses from Italy
Crepes with zucchini and anchovies
Crepes with zucchini and anchovies
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These crepes like a little 'at all, are hearty and tasty. They are both excellent freshly made that possibly the next day. The problem is that there is almost never advance. The pancakes, then, are a good idea for the first to prepare for Easter. The doses are plentiful, just thinking to potential guests is certainly not a difficult recipe, just follow the steps, and lead to success, so let's do it together ....
preparation
step 1
Preparation: Mix the eggs with the salt, flour, and melted butter gradually add milk to obtain a smooth batter that you will stand in the refrigerator for 1/2 hour.
step 2
After this time make the crepes by pouring the batter by spoonfuls into greased pan with a little oil brown them on both sides.
step 3
As for the filling: Chop the onion and cook it in three tablespoons of oil. Add the zucchini, salt and pepper. Allow to cook until they are tender.
step 4
Now add the anchovies and put out the fire. Cut the mozzarella into cubes and add to mixture with zucchini cooled insert basil spread the crepes with the mixture and roll.
step 5
Place them in a buttered pan. Flush with the tomato sauce, sprinkle with the Parmesan cheese, a pinch of oregano, a little oil and browning in the oven for the allotted time.
