CHEESE LITTLE BAGS
Sacchettini al formaggio
60 g chestnut flour, 80 g wheat flour, 3, 5 dl milk, 2 eggs, butter, 400 g béchamel sauce, 200 g ricotta cheese, nutmeg, 4 tbsp grated Parmesan cheese, oil, salt and pepper.
Beat the eggs in a bowl, add the two sieved flours, 1 tbsp melted butter, stir well and dissolve with 2, 5 dl of milk. Cover it with a clean linen and let it rest for 10 minutes.
Butter a non-stick frying pan and drop in a little ladleful of batter. It should spread over the bottom of the pan as far as possible to obtain a thin layer . When it has cooked on one side , turn it over and cook on the other side. Carry on the same way until the batter has been used up.
Put half of the béchamel sauce in a bowl, add 1 tbsp of grated Parmesan cheese, 2 tbsp of sieved ricotta cheese.
Spread the mixture on each pancake , then close them with a blade of spring onion grass as if they were little bags; arrange the little bags on a buttered baking tin . Combine the remaining béchamel sauce with the remaining milk, flavour with pepper, nutmeg and the remaining grated Parmesan cheese. Sprinkle the little bags with the sauce and cook in a hot oven at 200 °C for 20 minutes.